Скачать или смотреть Virtų Bulvių Cepelinai -- Boiled Potato Zeppelins

These Lithuanian dumplings are quite different from the classic zeppelins. Here I make them with a cream cheese-based filling. Recipe below.


Makes 6-8 zeppelins, so serves 3-4
Total time: about 90 minutes

Ingredients:
Dough:
900-1000g (2lbs-2.2lbs) potatoes, of whatever sort you might make mashed potatoes out of.
115g130g (1c) starch (corn or potato)-
1 egg
salt

filling:
180g (1c) cream cheese or a creamy fresh cheese
1 medium egg
salt

sauce:
400g/8oz white button mushrooms
Remainder of filling
1c milk
1 medium onion (150g)
Salt to taste
vegetable oil or clarified butter for sauteeing


To make the dough, boil the potatoes until soft. Run under cold water then peel and run through a ricer or mash and use a hand mixer to make very smooth. Stir in starch, salt to taste, and egg until dough forms.

To make filling, mix cream cheese and egg together, salt to taste.

To form, take a tennis-ball-size ball of dough and squeeze into a pancake. Add a spoon of filling and form into a zeppelin shape. Use wet hands to form and seal. You can now set aside on baking paper to dry a bit.

To make sauce, fry the onion in the oil or butter until it is translucent. Add mushrooms. Cook, stirring occasionally, until mushrooms have shrunk significantly. Add milk and rest of the filling, stirring rapidly until everything is smooth. Turn to very low and cook to thicken.

To cook dumplings, boil water, enough to comfortably cover the dumplings, with a good spoon full of starch. Stir occasionally as the water approaches a boil. Gently set dumplings in the water with a slotted spoon or spider. Boil for five minutes. Let rest for a minute before adding sauce.

Garnish with herbs of choice.