Cepelinai
| File:Cepelinai 2, Vilnius, Lithuania - Diliff.jpg 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) are potato dumplings made from grated potatoes and stuffed with ground meat, dry curd cheese, liver, or mushrooms. It has been described as a national dish of Lithuania,[2][3] and is typically served as a main dish.[1]
Originally called didžkukuliai, or dumb-bells, they were renamed modishly in honour of Count Ferdinand von Zeppelin, pioneer of the rigid airship, in 1900. The Cepelinai shape resembles a Zeppelin airship.[1] Cepelinai are typically around 10–30 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.[citation needed]
Similar dishes include Polish pyzy, Swedish kroppkaka, Acadian poutine râpée, Norwegian raspeball, German Kartoffelklöße and Italian canederli.
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Cepelinai with ground meat cut open
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Large cepelinas served with pork rinds
See also
[edit | edit source]References
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External links
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