Zeppelins: 10 recipes in Lithuanian

Recipe 1: Zeppelins in Lithuanian style (step by step)

Zeppelins in Lithuanian style are a traditional meat dish of Lithuanian cuisine, a little reminiscent of Belarusian sorcerers, but not fried, but boiled. They are served with a special sauce made from fried onions and cracklings. Zeppelins are so tasty that you never get tired of them, and so difficult to cook that the skill of the cook is judged by their quality.

It is clear that it is not easy to prepare Lithuanian zeppelins at home. Not easy, but possible. True, the cooking process has its pitfalls, which our step-by-step recipe with photos will tell you about in detail. We hope that with its help, cooking zeppelins will not seem like an overwhelming task, and the delicious, delicate taste of this truly amazing dish will justify all the efforts put into it.

By the way, these Lithuanian “meat dumplings” are named zeppelin in honor of Ferdinand von Zeppelin, the discoverer of airships, because they really have the shape of an airship. But you will learn more about their shape from the recipe.

Now let's start cooking.

potatoes - 2 kg
minced pork - 250 gr
minced beef - 250 gr
onions - 4 pcs
smoked brisket – 200 gr
salt - to taste
pepper - to taste
dried white mushroom - to taste

We wash 2 kg of potatoes and boil about a third in their skins, and peel the rest.

Place 250 g each of minced pork and beef into a separate bowl (pork can be replaced with red turkey).

Peel the boiled potatoes in their jackets.

First soak dried porcini mushrooms in water (this should be done at least 3 hours before cooking), then rinse and cook until they become soft. Chop the boiled mushrooms and fry in a frying pan with three finely chopped onions.

After that, add them to the minced meat mixture.

Season to taste with salt and pepper.

Using the smallest grater (“for zest”), grate all the raw potatoes, and to prevent them from darkening, use lemon juice.

Grated potatoes will definitely serve as a liquid.

At this moment, put the largest pan on the fire, filling it with water. While it is boiling, squeeze the grated potatoes through cheesecloth.

We don’t pour out the waste liquid: we will need it later.

The cooled potatoes, boiled in their skins, are also passed through a fine grater.

Meanwhile, the liquid that came off the raw potatoes settled, and the starch settled in it. We only need him. Therefore, carefully drain the liquid.

But we add starch to the mixture of grated raw and boiled potatoes. Mix everything. This is our dough.

To check how suitable the resulting dough is for sculpting zeppelins, we set up a small experiment. First, form a small ball from the dough.

Then we throw it into the water (remember, we put the pan on the fire).

We wait a minute and pull it out. If the ball does not fall apart, it means the dough was successful. If not, add a little starch to it (even corn starch will do, but not flour!) and experiment again until the ball retains its shape.

Now we sculpt zeppelins, which need to be shaped like an airship. This process is not easy, so carefully study the photo below.

The finished future zeppelin looks like this in your hands.

And on the plate - like this.

From the specified number of products there were 9 pieces.

Now use a slotted spoon to lower them into a saucepan with boiling water.

Cook the zeppelins until they float, and then for another 15 minutes.

While they are boiling, we begin to prepare the sauce, for which we chop the last onion we have left, as well as 200 g of smoked brisket.

We send both to fry in a frying pan. You can also add cream to the sauce at the end, but this is not necessary.

Zeppelins are served very simply in Lithuanian style. The zeppelin is placed in a small but deep plate and topped with sauce with onions and cracklings. The dish, of course, looks unpretentious, but its taste significantly exceeds all expectations!

Bon appetit!

Recipe 2: potato zeppelins with minced meat

Today you will learn the recipe for Lithuanian potato zeppelins with minced meat, the photos will show the whole process step by step.

I will be happy to give you a step-by-step recipe that will allow you to do this as quickly and deliciously as possible.

Potatoes - 1.5 kg.
Onions - 200 gr.
Minced chicken – 200 gr.
Sour cream – 100 gr.
Salt to taste
Ground black pepper

First of all, I peel the potatoes. I put a third of the peeled potatoes in a saucepan until completely cooked.

I grate the remaining potatoes on a coarse grater. Some people use a grater with small holes for this procedure, but I prefer my version. This way the dish retains its juiciness, and the potatoes themselves lose less liquid.

I squeeze the grated potato mixture thoroughly, but not too hard. In some versions of the recipe for preparing this dish, it is recommended to drain the liquid into a separate container and let it settle a little.

Starch will fall out at the bottom, which can then be added to the potato mixture, draining off the excess liquid. But I am quite happy with my option, since the zeppelins turn out to be quite strong and do not fall apart during cooking.

I cut the onion into small cubes.

Fry until golden brown in a frying pan with a small amount of vegetable oil. The addition of fried onions significantly enhances the taste of this dish.

I add fried onions to minced meat. Salt, pepper and mix everything thoroughly. Be sure to pay attention to the fact that the minced meat is fresh and of high quality.

You should not rely on the responsibility of sellers, but it is better to always purchase products from trusted places. After all, food should benefit the body and not harm its health!

I grate the cooled boiled potatoes on a coarse grater and add them to the freshly grated potatoes. A unique combination of fresh and boiled potatoes... Is it difficult?

Believe me, it's worth it! You can prepare Lithuanian zeppelins using a simpler recipe, but then you will not feel the full range of taste of real giant Lithuanians.

I'm starting to sculpt! To do this, I put potato cakes on the board, level them and put minced meat on them. Then I begin to shape it into large, dense patties. From all the ingredients taken I get about 4-5 giants.

I throw our cutlets into boiling salted water and cook them for 40 minutes. There are also fried zeppelins, which are also not inferior in taste to their boiled “brothers”.

Moreover, when fried they produce a more even and beautiful crust, so this option can be found very often in many Lithuanian restaurants. But I prefer the boiled cooking method, which is much juicier and healthier.

The first stage is preparing the potato dough

This is the main stage in preparing a dish and the most difficult . If you do not comply with all the requirements, then there is a risk of preparing potato porridge instead of the declared dish.

Potato dough for zeppelins is prepared from boiled and raw potatoes of starchy varieties in a ratio of 1: 3 (to the weight of the original products).

Boil one part of the potatoes (preferably in their skins) , cool slightly, peel and prepare puree by passing the potatoes through a meat grinder.

the rest of the potatoes (3 parts) and pass them through a potato masher or a regular fine grater. Next, carefully squeeze the resulting mass in portions almost dry , let the squeezed potato juice sit for a while and carefully drain it, leaving the resulting starch at the bottom of the dish.

Combine the cooked and raw masses in one large bowl or pan, add salt and pepper to taste and mix thoroughly, adding the resulting starch.

If everything is done correctly and the proportions are maintained, then the mass becomes like soft plasticine .

Tip: to squeeze out the raw potato mass, you can use a cheese bag or gauze folded in 3-4 layers, or just a piece of canvas or chintz fabric. A clean old pillowcase will also work for this purpose.

It is better to cook boiled potatoes in advance, because cooking the “raw” component of the mass is more troublesome and takes longer.

In addition, raw potatoes quickly turn black when exposed to air, and the appearance of the desired dish may ultimately not be very appetizing.

Recipe 3, step by step: Lithuanian zeppelins

Our today's recipe, which we have prepared with step-by-step photos, will be dedicated to Lithuanian zeppelins - a traditional rural dish that is prepared in the Baltic states. Zeppelins are raw and boiled potato dumplings filled with minced meat. They are boiled in salted boiling water or fried with onions in melted lard. The dish is tasty and satisfying, it owes its name and size to airships; edible zeppelins are just as thick and large.

homemade minced meat – 400 g;
potatoes – 1 kg;
onion – 110 g;
potato starch – 15 g;
sour cream – 200 g;
green onions – 50 g;
pork fat – 40 g;
salt, pepper to taste.

Boil two large potatoes in their skins. Peel the remaining potatoes. Three raw potatoes on a fine grater.

Raw grated potatoes contain a lot of water, in this form they are not suitable for making dough; we will squeeze out the moisture. Grated potatoes quickly darken when exposed to air, so you need to cook quickly.

Place a piece of gauze in a colander, place grated potatoes on the cloth, and squeeze vigorously.

Peel the boiled potatoes in their jackets, cut them into slices, rub them through a fine sieve or grind them in a meat grinder.

Combine raw and boiled potatoes in a bowl.

Add potato starch to the chopped potatoes, add salt to taste, and mix. If the moisture is thoroughly squeezed out, the dough will turn out stiff, making it easy to make zeppelins from it.

Place homemade minced meat (equal parts pork and beef) in a bowl, add salt and add finely chopped onions. Mix the minced meat well and put it in the refrigerator for 10 minutes.

Place a portion of potato dough on your palm, place minced meat in the center of the flatbread, and form a large oval-shaped dumpling.

In a wide saucepan, heat 2 liters of water to a boil and add salt. Carefully lower the dumplings into boiling water and cook for 25 minutes.

Let's make the sauce. Fry finely chopped bacon in a frying pan, add green onions, salt, add sour cream, stir.

We take the finished zeppelins out of the saucepan and place them in the sauce. Bon appetit.

Bon appetit!

With cottage cheese

Lithuanian zeppelins, the recipe with photos of which is presented below, are prepared not only with meat filling, but also with cottage cheese. In addition, there is another cooking option - cottage cheese is added to the dough, and the filling is left classic. You can add a more piquant taste to cottage cheese by adding garlic or herbs.

Zeppelins with cottage cheese

To prepare zeppelins with curd filling you need to take:

350-400 g of cottage cheese;
1000 g potatoes;
frying oil;
lard or lard – 50 g;
1 onion;
30-60 g sour cream;
salt.

Preparation:

The potatoes are divided into 2 parts in a ratio of 1:3, 1 part is boiled, 3 parts are crushed in a blender.
Shredded raw potatoes are squeezed out of water and the starch is collected.
Boiled potatoes are finely chopped, mixed with raw potatoes, and starch is added. The dough is kneaded until smooth.
Make a thick flat cake from the dough and put a little cottage cheese in the center. The edges are secured tightly.
The molded curd dumplings are immersed in boiling water and cooked for 25-30 minutes.
To prepare the sauce, lard is finely chopped and fried in a frying pan along with onions. After the onion has turned golden, add sour cream and simmer for about 5 minutes. The sauce is ready.

The cooked dumplings are taken out of the water and, after pouring the sauce, are served.

Recipe 4: zeppelins with minced meat and garlic

To prepare the dough:

1.5 kg potatoes
100 g wheat flour
2 eggs
salt

Meat filling:

500 g minced meat
1 onion, chopped
1 egg
6 cloves garlic
tablespoon dried marjoram
freshly ground black pepper

Divide the potatoes in half. We cook one part and make puree.

Grate the second part of the potatoes on a fine grater and remove all the liquid; for this you can use gauze or linen cloth. We set aside the liquid that we drained for a few minutes, so starch forms at the bottom; when you pour out the liquid, you will see a white viscous mixture at the bottom - this is starch in its pure form, and it is this that will serve as the basis for holding our dough together.

Place the resulting starch, mashed potatoes, and our grated potatoes into a bowl. Add flour, eggs, salt and make a dough.

Mix the minced meat with chopped onion, beat in the egg, add garlic crushed with salt, mojoran, add pepper and mix.

We form circles from the dough in the palm of our hand, lay out a portion of minced meat, seal the edges so that the minced meat does not fall out and is not visible.

Cook in batches in salted boiling water for about 10 minutes. You can serve with cracklings or fried bacon.

Recipe 5: Zeppelins with meat (step-by-step photos)

Traditional and most famous dish of Lithuanian cuisine. Very budget-friendly and very satisfying, but requires skill and fiddling.

Potatoes 2500 grams
Pork 500 grams
Onions 350 grams
Smoked brisket 200 grams
Potato starch 1 tbsp.
Marjoram 1 tsp.
Salt to taste
Ground black pepper to taste

Peel all potatoes. Cut 600 grams of potatoes into slices and boil in boiling water until tender.

Drain the water and dry the potatoes. Mash the potatoes with a masher.

Grate the remaining peeled potatoes using a hedgehog grater.

Place the potatoes on several layers of cheesecloth and squeeze out all the liquid from the potatoes into a bowl. Let the potato juice sit for a while, drain the liquid, and add the remaining starch at the bottom to the potatoes. Mix raw and boiled potatoes, starch squeezed out of potatoes and dry starch.

To make the minced meat, pass the pork through a meat grinder and mix with half a finely chopped onion. Salt and pepper the minced meat, add a little water, a teaspoon of marjoram and mix thoroughly.

Divide the potato dough into fourteen parts. Form a flat cake from the potato dough, place minced meat in the middle and tightly closing the edges to form a zeppelin, an oblong cutlet with sharp ends, in the shape of an airship. Boil water in a large, wide saucepan and add salt. Lower the zeppelins one at a time, do not cook a lot at once, they should float freely in the pan. Do not stir with a spoon during cooking! Boil the zeppelins after boiling for 20-25 minutes, carefully remove with a slotted spoon.

To serve with zeppelins, make a frying machanka. To do this, finely chop the smoked brisket and the remaining onions. Fry until golden brown in a frying pan, pepper and serve with zeppelins.

Recipe 6: how to cook zeppelins (with photo)

Potatoes 2 kg
Onion 2 pcs
Pork (minced meat) 400 gr
Egg 1/2 pcs
Lard 100 gr
Salt, pepper to taste
Sour cream to taste

Add finely chopped or grated onion (1/2 pcs), salt, pepper to taste, egg to the minced pork, knead well.

Form the minced meat into oval balls, approximately 30 grams each.

Peel and wash the potatoes. Boil 150 grams of potatoes in salted water, drain and mash. Grate raw potatoes on a fine grater along with 1/2 onion, squeeze through cheesecloth. Set aside the juice and then add the settled starch to the dough, leaving 20 grams of starch to then add to the cooking water (for the smoothness of the zeppelins).

Add a vitamin C tablet dissolved in water to the squeezed potato mixture so that it does not darken. Add boiled potatoes, salt and pepper to taste, knead well. Boiled potatoes should make up ¼ of the total potato mass, ¾ - raw squeezed potatoes.

Place a ball of minced meat on a 1cm thick potato dough cake and form oval zeppelins.

It turns out 10-14 zeppelins.

Cook the zeppelins in a large saucepan. Boil water, add salt, pour in diluted starch and carefully lower the zeppelins. Cook for 20 minutes on low heat.

Prepare the frying: fry finely chopped lard until cracklings along with finely chopped onion. Salt and add pepper to taste.

Pour the frying mixture over the finished zeppelins. Serve with sour cream. Bon appetit!

Stage four – sauce and gravy

To prepare the sauce, smoked brisket, flank or lard must be cut into small cubes and fried with a small amount of onions.

Then add very thick (preferably homemade) sour cream , stir and simmer this mixture for another minute or two.

The finished zeppelins are placed on portioned plates (after greasing the plate with cold butter) and poured over the sauce .

For gravy, you can also prepare a cream sauce (beat 100 grams of hot melted butter and a third of a glass of sour cream with a whisk and add a little salt).

Recipe 7: zeppelins with lard in the oven

potatoes 2 kg
pork meat with lard 500 g
onion 1 piece
sunflower oil for frying to taste
salt pepper to taste

Zeppelins are a dish of Lithuanian cuisine; I noticed this recipe in a magazine a long time ago, and now I decided to cook it. But in the original, the zeppelins are boiled in water, like dumplings, I decided to do just that, I boiled water, put a few pieces in, but in the end it turned out to be a liquid in which pieces of potato dough and balls of meat floated, my zeppelins fell apart (maybe someone who cooked it could tell me , what did I do wrong, I want to try this Lithuanian dish in the original). I decided to bake the second part so that it would certainly not fall apart. It’s good that I initially made a lot of zeppelins, since there was no time to prepare a new dish. It turned out very tasty, everyone was happy. Peel the potatoes, wash them, boil half of the whole potatoes in salted water until tender and mash them into a puree.

Grate the second part on a fine grater, like pancakes. As you can see, a lot of potato juice is released.

This juice needs to be removed. I did this using gauze folded in half. Place a spoonful of potatoes on the cheesecloth and squeeze out all the liquid well.

Then mix both raw potatoes, squeezed from the juice and mashed potatoes, mix thoroughly with your hands so that these two masses are combined and a homogeneous dough is obtained, add salt.

Mince the pork with a small amount of lard, add finely chopped onion (you can also mince it with the meat), season to taste, and mix.

Take a piece of potato dough into your palm (it is better to wet your hands in cold water), make a flat cake and put a little minced meat in the middle.

Wrap the edges over the minced meat and press with your palms on all sides to form an oblong patty, roll in flour.

Lightly fry the zeppelins in a frying pan in sunflower oil until golden brown.

Place in a dish suitable for baking in the oven, pour in a little water and place in the oven at 180 degrees for 30-35 minutes, you can put fried carrots and onions on top. You can serve with sour cream or any sauce. I made homemade mayonnaise with French mustard seeds.

Zeppelins - how to cook?

It is believed that making zeppelins from potatoes is an impossible task for many, and failures occur more often among beginners than culinary triumphs. However, if you follow all the recommendations, the result will not be long in coming and a Lithuanian culinary masterpiece of excellent quality will be on the table.

Before preparing zeppelins at home, the potatoes are peeled and grated on the finest grater, turning the tubers into an almost homogeneous pulp.
Transfer the resulting potato mass into a sieve with a piece of gauze folded in four and squeeze out the juice.
The settled juice is drained, and the starch that has settled to the bottom is transferred to the potatoes.
For the filling, minced pork is used, less often from other meats.
Pieces are formed from the filling and potato base, which are boiled in salted water for 20-30 minutes, depending on the size.

Zeppelins - a classic recipe

The classic Lithuanian zeppelin recipe calls for a combination of potato dough and minced pork. Add onion as desired, and salt and pepper to taste. You can replace pork with beef, chicken, or season the filling with your favorite herbs and spices. Serve with sour cream and fried brisket and onions.

Ingredients:

potatoes – 800 g;
minced meat – 150 g;
starch – 1 teaspoon;
onion – 1 pc.;
smoked brisket or lard – 150 g;
salt, pepper, sour cream.

Preparation

Before preparing Lithuanian zeppelins, boil 300 g of peeled potatoes and cool.
Fresh tubers are ground, the juice is left to settle, and the puree is mixed with starch from a bowl.
Add boiled chopped potatoes and salt.
The minced meat is combined with half an onion, salt and pepper.
Blanks are formed from the potato mass and filling, boiled in water into which starch is first mixed.
Fry the brisket with onions, pour the frying over the zeppelins, top them with sour cream.

Zeppelins in the oven

When it comes to making zeppelins, preparation is not always easy. If the products fall apart during the cooking process of the first batch, subsequent pieces can be baked in the oven. In this version, the dish is somewhat different in taste from the original, although it turns out no worse, having its own individuality and uniqueness.

Ingredients:

potatoes – 1 kg;
minced meat – 250 g;
starch – 1 teaspoon;
onion – 1 pc.;
salt, pepper, flour, vegetable oil.

Preparation

A third of the peeled potatoes are boiled until tender, and after cooling they are crushed.
Fresh tubers are finely ground, squeezed out of the juice, mixed with settled starch and boiled potatoes.
Portions of dough are supplemented with minced meat, seasoned with onions, salt and pepper.
Bread the workpieces in starch, place them in a mold, into which a little water is added.
Prepare the products for 40 minutes. at 180°C.

Fried zeppelins

Fried zeppelins have an unconventional taste, distinguishable from the Lithuanian one, the recipe for which is presented below. The potatoes here are only raw. For piquancy, it is flavored with garlic, which is squeezed through a press. The binding component in this case will be raw eggs added to mashed potatoes.

Ingredients:

potatoes – 2.5 kg;
minced meat – 650 g;
eggs – 2 pcs.;
garlic – 2 cloves;
salt, pepper, vegetable oil.

Preparation

Grind the peeled potatoes on the finest grater and squeeze out the juice.
Add salt, garlic, eggs and mix.
The minced meat is seasoned with salt and pepper.
Pieces are formed from portions of potato mass and minced meat and fried in hot oil.

Zeppelins in a steamer

For many, the whole point is to learn how to cook real zeppelins, which have the authentic Lithuanian taste of the national dish, and make products that maintain their integrity, regardless of the type of potatoes used and other nuances. The ideal way to achieve the perfect result is to steam cook the workpieces.

Ingredients:

potatoes – 5-6 pcs.;
minced meat – 150 g;
onion – 1 pc.;
bacon – 120 g;
salt, pepper, oil.

Preparation

2 potatoes are boiled and chopped.
The remaining tubers are ground on the finest grater, squeezed out of the juice, mixed with settled starch
They combine the boiled and raw potato base, form it into flat cakes, which are filled with seasoned minced meat filling.
Steam the zeppelins for 30 minutes and serve with bacon fried with onions.

Recipe 8: Zeppelins cooked with liver

Potatoes 1.5 kg
Salt to taste
Liver 150 g
Onions 1 pc.
Egg 1 pc.
Lard for cracklings
Flour 2 tbsp
Sour cream or mayonnaise

We peel and wash the potatoes.

We grate the potatoes like pancakes. You can use a grater, I have an electric one.

Transfer the resulting puree to a linen napkin.

Squeeze as hard as possible.

This is the dough for zeppelins.

DO NOT POUR out the squeezed juice!!! When the starch settles to the bottom, carefully drain the liquid, mix the rest and put it on the stove!

We cook something like a paste.

Add an egg, 2 tablespoons of flour, salt, cooked starch to the potato mixture and knead.

We put water in a large saucepan on the stove in advance so that the finished “bombs” float freely. Salt the water. Usually, while the water is boiling, I have time to prepare the base.

I start sculpting the zeppelins themselves when the water is already boiling so that I can immediately throw them into the pan, because if you make them in advance and put them in, they can fall apart, stick, etc.

So, let's make a flatbread.

Place a tablespoon of minced liver in the middle of the flatbread.

Close the zeppelin.

It turns out to be such a “bomb”. While working, you can moisten your hands with water so that the dough does not stick to your hands.

Place the zeppelins in boiling water. If during the sculpting process, especially for the first time, there are defects, then it’s okay, they don’t fall apart. When the zeppelins float to the surface and boil, cook for 15 minutes.

Meanwhile, cut the onion, lard (fresh) into cracklings and fry. We will pour this over the finished zeppelins when serving them on the table along with mayonnaise or sour cream. But this is a matter of taste, you can have one onion or just cracklings. Delicious and easy with sour cream!

Recipe 9: zeppelins in a slow cooker (with photo)

Potatoes: 15 pcs.
Minced pork: 300 gr.
Bow: 1 pc.
Garlic: 4 cloves
Salt, ground black pepper: to taste.

For the classic sauce:

Sour cream: 200g.
Onion: 1-2pcs.
Pork side: 150 gr.

Peel the potatoes. Pour water into the multicooker bowl, add salt and put 5 potatoes. Turn on the “cook” mode for 30 minutes.

Puree the boiled potatoes (preferably through a meat grinder) and cool; I used a potato masher.

Grate the remaining potatoes on the finest grater, put gauze folded several times and squeeze out the juice, you need to squeeze it very well, the stickiness of the zeppelin depends on this.

Leave the potato juice to settle the starch for 30 minutes.

Mix raw and boiled mashed potatoes in a bowl, add 2-3 grams of citric acid so that the potatoes do not darken, turn black, gray, etc., this manipulation allows you to store the potato dough in the refrigerator until dinner to serve the zeppelins piping hot .

Add pepper and salt to the puree.

Carefully drain the potato juice; there will be a sediment of potato starch at the bottom.

Add starch to the dough for our zeppelins.

The dough should be kneaded very well.

The zeppelin dough is ready.

To prepare minced meat, we need onion and garlic. Vegetables must be washed and peeled.

Grate the onion and pass the garlic through a press.

Add onion, garlic, salt and pepper to the minced meat. Mix the minced meat well and let it stand for about an hour.

To form zeppelins, you need to take a piece of potato dough in your palm, flatten it into a flat cake, and put a teaspoon of minced meat in the middle.

With wet hands, form a zeppelin. Usually the size of the zeppelin depends on the hands of the owner who made it.

Pour 2 - 2.5 liters of water into the multicooker bowl, add salt, add bay leaf and peppercorns.

Turn on the “cook” mode and bring the water to a boil; as soon as the water boils, switch to the “stew” mode, since this mode does not heat the water so violently. Zeppelins should not be boiled in very boiling water.

Place one zeppelin at a time into boiling water; as soon as one floats, drop the next one. Gently stir the zeppelins constantly to prevent them from sticking together.

The zeppelins should be cooked for about 15-20 minutes. A properly prepared zeppelin first floats and then sinks to the bottom.

Remove the zeppelins with a slotted spoon and make a sauce for them.

For the sauce: in a frying pan or in a multicooker bowl on the “fry” mode, simmer the cracklings, then add finely chopped onions, fry until golden brown and add sour cream. Simmer the sauce a little while stirring.

Serve the dish hot. As you can see, the zeppelin recipe is very simple and can be easily prepared using a slow cooker.

Multicooker recipe

Lithuanian zeppelins (recipe with photo below) can be cooked not only in a saucepan on the stove, but in a slow cooker. For a multicooker, dumplings are prepared with any fillings; it is only important to make the dough stronger and denser so that the dumplings do not fall apart, because cooking in a multicooker lasts a little longer than in a saucepan. Below is a recipe for zeppelins with ground pork for the slow cooker.

Required ingredients:

potatoes - about 10 pcs.;
300 g minced pork;
2 onions;
4 cloves of garlic;
salt and other spices to taste;
200g sour cream;
lard – 150-180 g.

Preparation

Some of the potatoes are boiled in a slow cooker.
The boiled potatoes are taken out of the water and mashed.
The remaining raw potatoes need to be crushed in a blender or on a grater, squeeze out the juice from it and collect the fallen starch. If there is not enough starch, it is better to add purchased starch, because the dough should “stick together” well.
Spices are added to the minced pork: salt, pepper, if desired, you can add green onions, aromatic herbs or regular parsley.
Thick flatbreads are made from the dough and stuffed with minced meat.
The edges are carefully sealed and the zeppelins are sent to boil in boiling water. While the dumplings are cooking, you can prepare the sauce.
The lard is cut into small pieces and fried with onions.
After the onion has become golden, you can add sour cream. All together you need to simmer for another 5 minutes.

The cooked zeppelins are removed from the water, poured over the sauce and served.