Lithuanian · Lithuania
Cepelinai with Slow-Cooked Sauerkraut
Traditional Lithuanian dumplings filled with meat and served with tangy sauerkraut, prepared using a slow-cooking method for deep flavor.
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 pot, sauté sauerkraut with butter, caraway seeds, and a bit of water until tender.
- Arrange the dumplings in the pot, cover with cabbage leaves, and add enough water to reach halfway up the dumplings.
- Simmer on low heat for 1.5-2 hours, adding more water as needed, until the dumplings are fully cooked and the sauce is thickened.
- Serve hot with additional sauerkraut on the side.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
More recipes to try
Cepelinai with Cabbage and Sauerkraut
A hearty variation of Lithuanian cepelinai with sauerkraut and shredded cabbage for added flavor and texture.
Lithuanian-Style Cepelinai with Sauerkraut
A variation of Lithuanian dumplings with meat filling, served with sauerkraut, reflecting traditional Lithuanian cooking methods.
Lithuanian Meat Kibinai with Slow-Fermented Dough
Crispy meat-filled pastries with a flaky, slow-fermented dough
Lithuanian Dumplings with Mushroom Gravy - Slow-Fermented Dough Method
A variation of the traditional Cepelinai with a rich mushroom gravy, highlighting the earthy flavors of Lithuanian cuisine, using a slow-fermented dough for enhanced texture and flavor.
Cepelinai with Mushroom and Bacon Filling
A variation of cepelinai with a savory mushroom and bacon filling, offering a unique twist on the traditional dish.
Lithuanian Cepelinai with Mushroom Gravy
A variation of the traditional Cepelinai with a rich mushroom gravy, highlighting the earthy flavors of Lithuanian cuisine.