“On the first Sunday of February, we celebrate cepelinai
day, so on this occasion we are sharing the recipe for boiled potato cepelinai
with chicken filling by Audronė Zemenskienė, the creator of the food blog
“Gamink su Audrone”.
“Are you in the mood to make cepelinai? I prefer boiled
potato cepelinai, so I found a way to make them quickly and without much
hassle,” Audronė surprises and shares the recipe.
You will need (7 pcs.):
about 600 g boiled
potatoes,
1 egg,
2 tbsp. potato starch
(to the potato mass)
For the filling:
about 300 g of minced
chicken,
1 egg,
1 onion,
1 carrot,
spices,
pepper and salt
You will also need 2 tbsp. of potato starch.
Preparation:
Add finely grated carrot and onion to the minced chicken,
season with spices and mix.
Form dumplings from the prepared mass and put them in salted
water to boil. Cook for about 10–15 minutes (cooking time depends on the size
of the dumplings).
That's it - the filling for cepelinai is ready
"By the way, do not pour out the liquid in which the
dumplings were cooked, and if you add your favorite vegetables, you will make a
delicious soup," advises Audronė Zemenskienė.
Boil and mash the potatoes (Audronė always does this and
everything works out great), but you can boil the potatoes with their skins on,
then grind them, etc.
Beat an egg into the cooled potato mixture, add potato
starch and mix.
On a board sprinkled with potato starch, spread the prepared
potato mixture in a layer as thick as you like to use, so the cepelinai taste
best for you. Divide this layer into parts, sufficient for each cepelinas. All
that remains is to shape the cepelinai, roll them in starch and boil.
Pour 1 tbsp. of potato starch dissolved in 0.5 glass of
water into a pot of boiling water and add the cepelinai.
Cook the cepelinai in salted water, until they rise to the
surface – about 10 minutes.
Serve the cepelinai with sour cream and butter sauce.”
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