Lithuanian · Lithuania
Cepelinai with Cabbage and Spinach - Steamed and Sautéed Preparation
A reimagined version of the traditional Lithuanian dish, featuring meat-filled dumplings steamed with cabbage and sautéed spinach, with a focus on a different cooking technique for the dumplings and sauce.
Ingredients
Method
- In a bowl, mix ground pork, beef, potatoes, onion, garlic, salt, and pepper to form a meat mixture.
- Divide the mixture into 12-15 portions and shape into oval dumplings.
- In a large steamer basket, place the cabbage leaves and arrange the dumplings on top.
- Add water to the steamer and bring to a boil, then steam for 30-40 minutes until the dumplings are cooked through.
- In a separate pan, sauté sauerkraut with butter, caraway seeds, and a bit of water until tender.
- In another pan, sauté spinach with a bit of oil until wilted.
- Serve the steamed dumplings with sauerkraut and a side of sautéed spinach.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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