LITHUANIAN POTATO-MEAT DUMPLINGS (CEPELINAI)
Steps:
- Gather the ingredients.
- In a large bowl, mix together ground meat, finely chopped onion, the salt, a few grinds of pepper, and the egg until well combined.
- Cover and refrigerate until ready to use.
- Gather the ingredients.
- Add the lemon juice to the raw grated potatoes so they don't turn brown.
- Place them in a fine-mesh cheesecloth or cotton dishtowel, and twist over a large bowl to get rid of the excess water.
- Pour off the water, reserving the potato starch at the bottom of the bowl.
- Unwrap the cheesecloth and place the raw potatoes in the bowl with the potato starch you reserved from the bottom of the bowl.
- Add the cooked riced potatoes, grated onion, and the salt, more to taste. Mix well.
- Put a large stockpot of well-salted water on to boil.
- To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand.
- Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are used.
- Carefully lower dumplings (in batches if necessary to prevent crowding) into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil; reduce the heat to low and continue simmering until the filling is cooked through, 20 to 25 minutes.
- Remove dumplings with a slotted spoon or strainer, drain briefly on a clean dish towel and place on a heated platter.
- Gather the ingredients.
- While the dumplings are boiling, make the gravy. In a medium skillet, fry the bacon and chopped onion until tender.
- Drain and combine with sour cream and black pepper. Thin with 1 to 2 tablespoons milk if necessary.
- Ladle the gravy over the dumplings or pass the gravy at the table.
Nutrition Facts : Calories 738 kcal, Carbohydrate 86 g, Cholesterol 122 mg, Fiber 9 g, Protein 36 g, SaturatedFat 11 g, Sodium 1049 mg, Sugar 8 g, Fat 29 g, ServingSize 6 servings potato-meat dumplings, UnsaturatedFat 0 g
LITHUANIAN KUGELA
Ah, Kugela! The national dish of Lithuania! What celebration would be complete without it? Remember, Kugela is an art, not just a recipe. Experiment with ingredients and techniques to make your own Kugela statement. Serve with a dollop of sour cream, if you like.
Provided by JOENAUJOKAS
Categories Side Dish Potato Side Dish Recipes
Time 1h35m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
- In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
- Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 49.7 g, Cholesterol 137.9 mg, Fat 12.1 g, Fiber 5.4 g, Protein 17 g, SaturatedFat 4.6 g, Sodium 436.6 mg, Sugar 6.1 g
LITHUANIAN KUGELIS A POTATO, BACON DISH
My husband was Lithuanian. He loved my cooking! especially this dish. This was his mothers Wisc. recipe, from the thirtys. A restaurant in Chicago, that served this wonderful dish was Sharko"s, on W. 63 St. Closed in the 90's. But I think they had another one in Villa Park IL.??? I have many Polish and Lithuanian recipes, from...
Provided by Nancy J. Patrykus
Categories Potatoes
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Cut bacon into small pieces and fry till almost crisp. Grate potatoes into a bowl, drain off all the liquid into a small bowl. NOW GRANDMAS TIP: Leave the above liquid to sit, then drain off just the clear liquid .Save the thick liquid at the bottom. Return this thick liquid to the bowl of grated potatoes.
- 2. Now add the eggs, and mix well, add the evaporated milk, salt and pepper, 1/2 cup milk and the grated onions. Mix well. Pour into a greased flat pan with sides. The height of potatoes in the pan should not be over 1-1/2 inches high. Bake in a pre-heated 350 oven for 1-1/2 hours.
- 3. Cut into squares to serve. Welike it with sour cream , and or applesauce. It can be cut and fried with ,eggs, and bsacon the next day!. This is a keeper.......... if you like potatoes!
LITHUANIAN KUGELIS
This is a Lithuanian dish that my family makes mainly during the holiday season. It goes great with ham or turkey. It is also served in many authentic European restaurants. This recipe is time consuming but well worth the work put into it. This is a 'stick to your ribs' dish and is in no way considered lo-cal or healthy. A dollop of sour cream on top of each piece is a great topping.
Provided by J Sell Sr/Jr
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
- Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
- Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 39 g, Cholesterol 148.2 mg, Fat 29.8 g, Fiber 4.6 g, Protein 13.9 g, SaturatedFat 12.8 g, Sodium 450.4 mg, Sugar 5.9 g
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