Cepelinai

Cepelinai^[1] (lit.Tooltip literal translation "zeppelins"; singular: cepelinas) are potato dumplings made from grated potatoes and stuffed with ground meat, dry curd cheese, liver, or mushrooms. It has been described as a national dish of Lithuania,^[2][3] and is typically served as a main dish.^[1]

Cepelinai

Cepelinai served with sour cream sauce and bacon bits
Type	Dumpling
Place of origin	Lithuania
Main ingredients	Potatoes, ground meat or dry cottage cheese (curd) or mushrooms
Media: Cepelinai

Originally called didžkukuliai, or dumb-bells, they were renamed rather modishly in honour of Count Ferdinand von Zeppelin, pioneer of the rigid airship, in 1900. Cepelinai shape resembles of a Zeppelin airship,.^[1] Cepelinai are typically around 10–30 cm long, although the size depends on where they are made: in the western counties of Lithuania cepelinai are made bigger than in the east.^{[citation needed]} In Samogitia cepelinai are called cepelinā.

After boiling, the cepelinai are often served with sour cream sauce and bacon bits^[1] or pork rinds.

In the Suwałki Region, Podlachia, Warmia and Masuria, it is known as kartacz (pol.Tooltip literal translation: grapeshot). It is a part of the cuisine of north-eastern Poland.^{[citation needed]}

Similar dishes include Polish pyzy, Swedish kroppkaka, Acadian poutine râpée, Norwegian raspeball, German Kartoffelklöße and Italian canederli.

• 
  Cepelinai with ground meat cut open
• 
  Large cepelinas served with pork rinds

See also

• Ba-wan