Lithuanian Zeppelins: Step By Step Recipes With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Surprising the family: cooking Lithuanian potato zeppelins

Potato zeppelins are a Lithuanian national dish. These are such large pies stuffed with meat, mushrooms or vegetables, which are served on the table with fried lard and onions or with sour cream sauce. This dish is very tasty and satisfying, a couple of zeppelin is usually enough for a full dinner even for a large man.

Classic zeppelins with meat and grilled bacon

Traditional Lithuanian zeppelins are incredibly tasty. Delicate potato dough hides the aromatic meat filling, and the hot frying of lard permeates the whole dish. An ideal addition to zeppelins is fresh sour cream.

Ingredients:

• 1 kg of potatoes;
• 3 onions;
• 2 tbsp. l. sour cream;
• 1.5 tsp. salt for potato dough and 1 tsp. For filling;
• 500 g of pork;
• 1/2 tsp black pepper;
• 200 g lard with meat streaks.

Recipe:

1. Boil half of the potatoes in their skins until tender. Peel it hot and mash until puree.

   

   Kneading potatoes, you can add a little boiling water to it

2. Grate the remaining potatoes on the finest grater.

   

   The finer the potatoes are grated, the more juice you get.

3. Put it on cheesecloth, which was placed over a bowl, and let the juice drain. Then squeeze out the potato mass and mix it with sour cream. When the boiled potato puree has cooled to a warm state, mix it with the raw potato. Add salt and one onion grated on a fine grater. In the meantime, the potato juice should settle. The upper, liquid part of it must be drained, and the thick starch remaining at the bottom of the bowl must be added to the potato dough.

   

   Natural potato starch will help the zeppelins keep their shape during cooking

4. Scroll the pork with one onion through a meat grinder. Add black pepper and salt.

   

   Choose medium fat pork

5. Now you should start forming zeppelin. Make a cake from potato dough and put a ball of minced meat with onions in its center. Pinch the edges, giving the zeppelin an oblong shape (like a pie).

   

   Potato dough turns out to be very plastic

6. Boil water in a large container. Dip the zeppelins in boiling water. They will first sink to the bottom and then float up. After surfacing, they need to be cooked for 15 minutes. Then put in a heat-resistant form, add a little broth and bake for 20 minutes at a temperature of 200 ° C.

   

   During cooking, do not stir the zeppelin, so as not to break the shape

7. Serve the ready-made zeppelins hot with lard and onions.

   

   Hot zeppelins are delicious and nutritious

How to fry zeppelin bacon

Fried bacon is a delicious sauce that goes with all potato dishes, without exception. It is prepared quickly and easily, and its tantalizing aroma will gather the whole family in the kitchen.

Good fresh lard should not have a musty smell

Frying recipe:

1. Chop the onion finely.

   

   Cut the onion with a sharp knife

2. Cut the bacon into small cubes.

   

   It's good if the lard has meat streaks.

3. Fry lard and onion in a hot frying pan until golden brown.

   

   Fried lard with onions smells incredibly delicious

Zeppelin with mushrooms in sour cream sauce

In addition to meat, mushroom filling is also appropriate in zeppelins. The dish turns out to be quite inexpensive, but at the same time satisfying and very tasty.

Ingredients:

• 1 kg of potatoes;
• 2 tbsp. l. sour cream;
• 1.5 tsp salt for zeppelin, 1/2 for the sauce and 3/4 for the filling;
• 2 onions;
• 3 tbsp. l. wheat flour;
• 300 g of mushrooms (champignons or forest);
• 2 tbsp. l. vegetable oil for the filling and 5 tbsp. l. for frying zeppelin;
• 200 g sour cream;
• 50 g of fresh herbs (parsley, dill).

Recipe:

1. Grate two thirds of the total amount of potatoes on a fine grater. Squeeze it through cheesecloth and let the juice settle. Mix the potatoes immediately with the sour cream.

   

   Due to the acid, sour cream will not darken the potatoes

2. Peel and boil the remaining potatoes until tender. Pour the broth into a separate container. Mash hot potatoes with a crush or press. Combine with raw potatoes and add the thick starch remaining in the bottom of the bowl after the overflowing juice is drained. Add salt.

   

   Knead potatoes thoroughly so that no lumps remain

3. Fry the chopped mushrooms and onions. Set aside one spoonful for the sauce.

   

   Fry the filling until golden

4. Form zeppelins by putting a couple of tablespoons of mushroom filling inside each, and roll them in flour.

   

   The neat oblong shape for zeppelin is quite traditional

5. Fry the zeppelins in a pan with hot oil on both sides.

   

   Zeppelins need to be fried quite a bit, until lightly ruddy

6. While they are fried, cook sour cream sauce in another pan. Reheat the delayed mushrooms with onions, add sour cream, salt and dilute everything with potato broth.

   

   The sauce should have a medium thickness

7. Place the fried zeppelins in the hot sauce and simmer covered for 20 minutes.

   

   Serve hot zeppelins with mushrooms, sprinkle with chopped herbs

Video: Zeppelins with fried smoked brisket from Jeanne

Zeppelin is a very tender and tasty dish. You can't even say that the usual combination of potatoes and meat can be so unusual. A particularly aromatic dish is obtained with the frying of bacon. Sometimes I take smoked brisket instead of him, and then the pets begin to loom in the kitchen long before the zeppelin is ready, so delicious smells soar around the apartment. In addition to meat, I use mushrooms or liver fried with onions as a filling.

Lithuanian zeppelins are a bit like Belarusian sorcerers or Ukrainian dumplings. However, there is a difference - for zeppelin, potato dough is prepared in a special way. It is this technology that provides the dish with a harmonious delicate taste. Try to surprise your family and cook Lithuanian zeppelins!