Lithuania Capelinai

Chef

Amanda

INGREDIENTS

Makes 8 portions.

Filling

227 g (1/2 lb) Ground Pork

227 g (1/2 lb) Ground Beef

125 mL (1/2 cup) White Onion, minced

4-6 cloves Garlic, minced

2 mL (1/2 tsp) Salt

2 mL (1/2 tsp) Black Pepper, ground

1 Egg

Dumpling Dough

700 g (1.5 lbs) Russet Potatoes, boiled and riced

1.6 kg (3.5 lbs) Russet Potatoes, shredded and squeezed

60 mL (1/4 cup) White Onion, minced

60 mL (1/4 cup) Lemon Juice, freshly squeezed, divided

2 mL (1/2 tsp) Salt

2 mL (1/2 tsp) Cornstarch

Gravy

227 g (1/2 lb) Bacon, diced, keep fat in pan

125 mL (1/2 cup) White Onion, sliced, caramelized in bacon fat

250 g Mushrooms, sliced

30 mL (2 Tbsp) AP Flour

250 mL (1 cup) Sour Cream

60 mL (1/4 cup) Cream, as needed

To Taste Black Pepper

Topping

1 bunch Green Onions, sliced

PREPARATION

For the filling

  1. Combine all the filling ingredients in a bowl and set aside.

For the dumpling dough: 

  1. Prepare the shredded raw potatoes and squeeze out any excess liquid.
  2. Add 10 mL (2 tsp) of lemon juice and all of the cornstarch and mix well.
  3. Add in the riced boiled potatoes, onion and salt and combine well.
  4. Use a 6 oz portion scoop to measure the dough for each dumpling.
  5. Roll out the dough until it is approx 1/4 inch thick. Dampening the dough between rolls with water with help prevent the dough from sticking to the roller. For a more rustic appearance you may also press the dough out by hand to the desired thickness.
  6. Place 3 oz of the meat filling into the centre of each rolled dough. Fold the dough in half and lay so the fold is across the top.
  7. To cook, either boil or steam the dumplings. Cook for 15 to 20 minutes.

For the gravy:

  1. In a pot, sauté the bacon, mushroom and onion together until onions are golden. Add flour and cook it to a blonde stage.
  2. Add the sour cream and whisk well. Use cream, if required to thin. Season to taste.

To serve, ladle gravy over cooked dumplings and top with green onion, and remaining lemon as desired.