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]
 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 |
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
