 Cepelinai served with sour cream sauce and bacon bits | |
| Type | Dumpling |
|---|---|
| Place of origin | Lithuania |
| Main ingredients | Potatoes, ground meat or drycottage cheese (curd) or mushrooms |
Cepelinai[1] (lit.Tooltip literal translation "zeppelins";singular:cepelinas) are potato dumplings made from gratedpotatoes and stuffed with ground meat, drycurd cheese, liver, or mushrooms. It has been described as anational dish ofLithuania,[2][3] and is typically served as a main dish.[1]
Originally called didžkukuliai, or dumb-bells, they were renamed modishly in honour of Count Ferdinand von Zeppelin, pioneer of the rigid airship, in 1900. Cepelinai shape resembles of aZeppelin airship,.[1] Cepelinai are typically around 10–30 cm long, although the size depends on where they are made: in the westerncounties of Lithuania cepelinai are made bigger than in the east.[citation needed] InSamogitia cepelinai are calledcepelinā.
After boiling, thecepelinai are often served withsour cream sauce andbacon bits[1] orpork rinds.
In theSuwałki Region,Podlachia,Warmia andMasuria, it is known askartacz (pol.Tooltip literal translation:grapeshot). It is a part of the cuisine of north-easternPoland.[citation needed]
Similar dishes include Polishpyzy, Swedishkroppkaka, Acadianpoutine râpée, Norwegianraspeball, GermanKartoffelklöße and Italiancanederli.
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