 Cepelinai served with sour cream sauce and bacon bits | |
| Type | Dumpling |
|---|---|
| Place of origin | Lithuania |
| Main ingredients | Potatoes, ground meat or dry cottage cheese ( curd) or mushrooms |
Cepelinai [1] ( lit. "zeppelins"; singular: cepelinas) or didžkukuliai are potato dumplings made from grated and riced potatoes and stuffed with ground meat, dry curd cheese or mushrooms. It has been described as a national dish of Lithuania, [2] [3] and is typically served as a main dish. [1]
The name of cepelinai comes from their shape that resembles of a Zeppelin airship. [1] Cepelinai are typically around 10–20 cm long, although the size depends on where they are made: in the western counties of Lithuania, cepelinai are made bigger than in the east.[ citation needed] In Samogitia, cepelinai are called cepelinā.
After boiling, the cepelinai are often served with sour cream sauce and bacon bits [1] or pork rinds.
In the Suwałki Region, Podlachia, Warmia and Masuria, it is known as kartacz ( pol.: grapeshot). It is a part of the cuisine of north-eastern Poland.
Similar dishes include Polish pyzy, Swedish kroppkaka, Acadian poutine râpée, Norwegian raspeball, German Kartoffelklöße and Italian canederli.
-
Cepelinai with ground meat cut open -
Large cepelinas served with pork rinds
See also
References
- ^ a b c d Jacob, J.; Ashkenazi, M. (2014). The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition [4 Volumes]: The Greatest Recipes from Around the Globe. ABC-CLIO. pp. 793–794. ISBN 978-1-61069-469-8. Retrieved November 5, 2016.
- ^ Albala, K. (2011). Food Cultures of the World Encyclopedia. Food Cultures of the World Encyclopedia. Greenwood. p. 3-PA226. ISBN 978-0-313-37626-9. Retrieved November 5, 2016.
- ^ McLachlan, G. (2008). Lithuania. Bradt Guides. Bradt Travel Guides. p. 61. ISBN 978-1-84162-228-6. Retrieved November 5, 2016.
External links
 | This Lithuanian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
Cepelinai served with sour cream sauce and bacon bits | |
| Type | Dumpling |
|---|---|
| Place of origin | Lithuania |
| Main ingredients | Potatoes, ground meat or dry cottage cheese ( curd) or mushrooms |
Cepelinai [1] ( lit. "zeppelins"; singular: cepelinas) or didžkukuliai are potato dumplings made from grated and riced potatoes and stuffed with ground meat, dry curd cheese or mushrooms. It has been described as a national dish of Lithuania, [2] [3] and is typically served as a main dish. [1]
The name of cepelinai comes from their shape that resembles of a Zeppelin airship. [1] Cepelinai are typically around 10–20 cm long, although the size depends on where they are made: in the western counties of Lithuania, cepelinai are made bigger than in the east.[ citation needed] In Samogitia, cepelinai are called cepelinā.
After boiling, the cepelinai are often served with sour cream sauce and bacon bits [1] or pork rinds.
In the Suwałki Region, Podlachia, Warmia and Masuria, it is known as kartacz ( pol.: grapeshot). It is a part of the cuisine of north-eastern Poland.
Similar dishes include Polish pyzy, Swedish kroppkaka, Acadian poutine râpée, Norwegian raspeball, German Kartoffelklöße and Italian canederli.
-
Cepelinai with ground meat cut open
-
Large cepelinas served with pork rinds
See also
References
- ^ a b c d Jacob, J.; Ashkenazi, M. (2014). The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition [4 Volumes]: The Greatest Recipes from Around the Globe. ABC-CLIO. pp. 793–794. ISBN 978-1-61069-469-8. Retrieved November 5, 2016.
- ^ Albala, K. (2011). Food Cultures of the World Encyclopedia. Food Cultures of the World Encyclopedia. Greenwood. p. 3-PA226. ISBN 978-0-313-37626-9. Retrieved November 5, 2016.
- ^ McLachlan, G. (2008). Lithuania. Bradt Guides. Bradt Travel Guides. p. 61. ISBN 978-1-84162-228-6. Retrieved November 5, 2016.
External links
|
| This Lithuanian cuisine-related article is a stub. You can help Wikipedia by expanding it. |