Lithuanian Zeppelins

Ingredients for the preparation of Lithuanian zeppelins

  1. Potato 20 pieces (the same size)
  2. Minced meat 1 kg
  3. Onions 4 pieces (medium)
  4. Garlic 2-3 cloves or to taste
  5. Pork brisket (fresh) 300 grams
  6. Sour cream 200-250 milliliters
  7. Potato starch as needed
  8. Wheat flour (sifted) 1 tablespoon
  9. Salt to taste
  10. Ground black pepper to taste
  11. Purified water as needed
  12. Butter (cold) 20 grams
  • Main Ingredients: Pork, Potato, Onion, Butter, Sour Cream, Flour
  • Serving 12 Servings
  • World Cuisine


Tablespoon - 2 pieces, Kitchen brush, Stove, Deep pan - 2 pieces (4 liter capacity), Table fork, Deep plate - 2 pieces, Meat grinder, Paper kitchen towels, Kitchen knife - 3 pieces, Cutting board - 3 pieces, Deep bowl - 2 pieces, Grater, Gauze - 1 meter, Glass, Skimmer, Frying pan with a lid, Kitchen spatula, Plate

Cooking Lithuanian zeppelins:

Step 1: prepare the potatoes for cooking.

The first stage of preparation is considered the most difficult if the potatoes are not prepared correctly, instead of zeppelins, porridge will turn out. First, take 5 tubers and thoroughly rinse them under a stream of cold water, removing all the dirt from the peel with a kitchen brush.

Step 2: Cook the jacket potatoes.

Then we put them in a deep pan, fill it with running water above the level of 5 centimeters and put on medium heat. After boiling, cook the jacket potatoes 20-25 minutes depending on grade and size.
We check its readiness with a table fork, if the teeth enter the vegetable gently, without pressure, transfer the tubers to a deep plate and completely cool. It is better to cook potatoes in the morning, and cook zeppelins in the evening or vice versa, but if there is no time, keep it at room temperature 5-6 hours.

Step 3: prepare the boiled potatoes.

We carefully peel the peeled and infused potatoes, cut each tuber into 4-6 parts and pass them directly into a deep bowl through an electric or conventional stationary meat grinder. Put the mashed potatoes aside and proceed to the next step.

Step 4: prepare the onions and garlic.

Peel the onion and garlic. We wash the vegetables under cold running water and dry with paper kitchen towels. Then put it on a cutting board and grind. Cut the onion into medium cubes up to 1 centimeter in size, and squeeze the garlic cloves through a press into a deep bowl.

Step 5: prepare the filling.

Then we put half the chopped onion in a bowl with garlic. We add minced meat there, it can be beef, pork, chicken or "Assorted", it all depends on your desire. Then we season these products to taste with salt, black pepper and mix everything with a tablespoon to a homogeneous consistency. The filling is ready!

Step 6: prepare raw potatoes.

Now peel the remaining raw potatoes, then rinse it and dry it with paper towels.

Then grind in a clean deep bowl with an electric or ordinary fine grater.

Squeeze the potato gruel, for this purpose you can use a bag for raw materials, a piece of any cotton cloth or gauze folded in 3-4 layers. We do this over clean deep dishes - vegetable juice must be left.
We approach the process with all responsibility! Squeeze the potatoes must be strong, almost dry, if the slurry remains liquid, the dish may not work!

Step 7: prepare the potato mixture.

Then we transfer the pressed raw potatoes into a bowl with ground boiled.

We put salt to taste there, not forgetting that it is also present in the filling. Mix everything thoroughly until smooth with a tablespoon.

After that, remember the vegetable juice that was left in the bowl. Gently drain it, at the bottom there will be natural potato starch. Add it to the bowl with the mixture, mix everything again and as a result we get a mass resembling soft vegetable plasticine.

Step 8: form the zeppelins.

When the filling and potato mixture are ready, put on a strong fire a clean deep pan filled with half-purified water. Add salt to taste and bring the liquid to a boil. At the same time, sprinkle a chopping board with a thin layer of potato starch and pour a little running water into a separate bowl.
Dip palms in it, pick up a full handful of potato mix and form a thick cake 1.5 centimeters. Then we spread a couple of tablespoons of meat filling on its middle.

We pinch the edges and sculpt an oblong cone. Lightly roll it in potato starch and send it to a previously prepared board.

In the same way, we form the remaining zeppelins, their size depends on your desire, but basically it does not exceed 10-12 centimeters long and 5-8 centimeters wide.

Step 9: prepare the starch for cooking.

Then pour into a glass about 60 milliliters purified water and put half a tablespoon of potato starch. We mix these ingredients to a uniform consistency and let stand in this form for a couple of minutes.

Step 10: Cook the Zepelins.

After the liquid boils in the pan, pour the diluted starch into it with a thin stream, while mixing everything with a whisk.
After some time, when the water begins to gurgle again, carefully lower the zeppelins into it. Gently stir them with a slotted spoon so that they do not stick to the bottom of the pan.
As soon as the potato cylinders emerge and the water boils again, we reduce the level of fire to medium. Cook the "potato miracle" until fully cooked 20-30 minutes.

Step 11: prepare the gravy.

We do not waste time in vain! The dish should be not only beautiful, but also tasty. Take a piece of pork belly, rinse it, dry it, put it on a clean cutting board and cut into strips or cubes thick 5 to 7 millimeters. Then we put the frying pan on medium heat, heat it and spread the chopped meat product there.

Fry the slices of the brisket for several minutes until transparent, stirring with a kitchen spatula. Then add the remaining chopped onion to them and cook everything together 2-3 minutes.

After that, sprinkle them with a honeyed spoon of sifted wheat flour, pour sour cream, season with salt to taste, mix everything thoroughly, bring to a boil, remove the gravy from the heat, cover with a lid and insist 4-5 minutes.

After 20-30 minutes we check the readiness of zeppelins, this can only be done by trying. We get one, put it on a plate, cut it with a kitchen knife and look at the filling, if the meat is cooked, then you can serve it!

Step 12: serve Lithuanian zeppelins.

Lithuanian zeppelins are served hot. They are laid out in portions on plates previously lubricated with a thin layer of butter so that the potato cylinders do not stick.

Then pour fragrant dishes with warm sour cream sauce and, if desired, serve to the table with a salad of fresh vegetables or pickles. Enjoy a delicious meal!
Enjoy your meal!

Recipe Tips:

- the proportions between boiled and raw potatoes should be 1: 3;

- sometimes in the water for cooking zepelins put allspice peas, bay leaves, marjoram;

- if the potato mixture turned out to be too dry and unplastic, you can add a little boiled cold or warm water to it;

- very often, zeppelins are eaten only on the second day after cooking, but before that, each boiled potato cylinder is cut into 2 parts along and fried in butter on both sides. Their taste is completely different, more intense;

- any herbs and spices that are used during the preparation of meat dishes can be added to the minced meat;

- during the formation of zeppelins, it is better to work with gloves so that the potato mixture does not stick to the palms;

- Very often zapelins are cooked with boiled meat, curd filling or strawberries.