One traditional Lithuanian dish is “Cepelinai” (also known as “Zeppelins” or “Didžkukuliai”), which are large potato dumplings stuffed with meat and served with a creamy sauce. Here’s a recipe to make Cepelinai:

Ingredients: For the dough:

• 1.5 kg of starchy potatoes (such as Russet potatoes)
• 250 grams of grated raw potatoes
• 250 grams of potato starch
• 2 eggs
• Salt to taste

For the filling:

• 500 grams of ground meat (pork and beef mixture)
• 1 onion, finely chopped
• Salt and pepper to taste

For the sauce:

• 500 ml of sour cream
• 2 tablespoons of butter
• 1 tablespoon of flour
• Salt and pepper to taste

Instructions:

1. Peel and grate the starchy potatoes. Place them in a clean kitchen towel and squeeze out as much liquid as possible.
2. In a large bowl, combine the grated starchy potatoes, grated raw potatoes, potato starch, eggs, and salt. Mix well until a dough-like consistency is formed.
3. In a separate bowl, mix the ground meat, chopped onion, salt, and pepper to prepare the filling.
4. Take a handful of dough and flatten it in your hand to form a round shape. Place a spoonful of the meat filling in the center and seal the dough, shaping it into an oval dumpling. Repeat with the remaining dough and filling.
5. Bring a large pot of salted water to a boil.
6. Carefully place the dumplings in the boiling water and cook for about 20-25 minutes, or until they float to the surface and become tender.
7. While the dumplings are cooking, prepare the sauce. In a saucepan, melt the butter over medium heat. Add the flour and cook for a minute, stirring constantly.
8. Gradually whisk in the sour cream until smooth. Cook the sauce for a few more minutes until it thickens slightly. Season with salt and pepper to taste.
9. Drain the cooked dumplings and serve them hot with the creamy sauce poured over the top.

Cepelinai are typically served with bacon bits or fried onions sprinkled on top as garnish. They are a hearty and delicious Lithuanian specialty. Enjoy your homemade Cepelinai!