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.
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.