Lithuanian Potato Dumplings (Cepelinai)

Thermomix recipe: Lithuanian Potato Dumplings (Cepelinai). Ready in 160 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 400 g potatoes, peeled and quartered (for mashing)
• 800 g raw potatoes, peeled
• 200 g cold water (for raw potato processing)
• 500 g minced pork and beef mix
• 100 g onion, quartered
• 20 g olive oil
• 2 tsp salt (divided)
• 0.5 tsp black pepper
• 2000 g water (for boiling dumplings)
• 1 tbsp salt (for boiling water)
• 100 g smoked bacon, diced
• Sour cream, for serving

Instructions

1. Add 500 g water to the mixing bowl. Place the 400 g peeled and quartered potatoes into the simmering basket. Insert the simmering basket into the mixing bowl.
2. Cook 25 min / Varoma / Speed 2. Carefully remove the simmering basket with the aid of the spatula. Discard the cooking water from the bowl. Transfer the cooked potatoes to the clean mixing bowl.
3. Mash the cooked potatoes 10 sec / Speed 4. Transfer the mashed potatoes to a separate bowl and set aside.
4. Cut the 800 g peeled raw potatoes into 2-3 cm pieces. Add 400 g of the raw potato pieces to the mixing bowl with 100 g cold water. Chop 5 sec / Speed 7. Transfer the chopped potatoes to a fine-mesh sieve lined with a cheesecloth over a large bowl. Repeat with remaining raw potatoes if necessary, adding 100g fresh cold water for each batch.
5. Squeeze out as much liquid as possible from the chopped raw potatoes through the cheesecloth. Collect the liquid in the bowl below. Let the potato liquid stand for 10-15 minutes until the potato starch settles at the bottom. Carefully pour off the clear liquid, reserving the settled potato starch.
6. Add the 100 g quartered onion to the clean mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
7. Add 20 g olive oil. Sauté 5 min / 120°C / Speed 1.
8. Add 500 g minced pork and beef mix, 1 tsp salt, and 0.5 tsp black pepper to the bowl. Mix 10 sec / Speed 2 (Reverse). Transfer the meat filling to a separate bowl and set aside.
9. Combine the mashed potatoes, the squeezed raw potato pulp, and the reserved potato starch in the clean mixing bowl. Add 1 tsp salt.
10. Mix 30 sec / Speed 4 (Reverse) until a uniform dough forms. The dough should be firm but pliable.
11. Take a portion of potato dough (about 100-120 g). Flatten it into an oval shape in your hand. Place 1-2 tablespoons of the meat filling in the center.
12. Carefully fold the dough over the filling and seal the edges, shaping it into a large oval or Zeppelin shape (approximately 10-12 cm long). Place the shaped dumplings on a lightly floured surface. Repeat with the remaining dough and filling.
13. Clean the mixing bowl. Add 2000 g water and 1 tbsp salt. Bring to a boil 15 min / 100°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter.
14. Once the water is boiling, reduce the temperature to 98°C. Carefully place 3-4 shaped dumplings into the simmering basket. Lower the simmering basket into the boiling water.
15. Cook 25 min / 98°C / Speed 1 (Reverse). Ensure the dumplings are submerged in the water. Carefully remove the simmering basket with the aid of the spatula. Transfer the cooked dumplings to a serving dish and keep warm. Repeat with remaining dumplings in batches.
16. Add 100 g diced smoked bacon to the clean mixing bowl. Cook 8-10 min / 120°C / Speed 1 (Reverse) until crispy. Drain any excess fat if desired.
17. Serve the hot Cepelinai immediately with a generous dollop of sour cream and the crispy bacon bits.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.