Making cepelinai takes real skill and patience. Cooks grate huge amounts of raw potato, then squeeze out all the liquid (this is very important!), mix the dry grated potato with cooked mashed potato, and shape the mixture around a filling. Getting the outside firm enough to hold together while the dumpling cooks in boiling water is an art that Lithuanian grandmothers often say takes years to perfect.
The classic filling is seasoned minced pork, but there are many variations — some cepelinai are filled with farmer's curd cheese for a vegetarian version, and others have mushroom fillings. Whatever the filling, the topping is almost always the same: a generous spoonful of thick sour cream and golden fried bacon bits.
Cepelinai are hearty and filling — one or two of them is usually more than enough for a full meal. They have been a staple of Lithuanian cooking for hundreds of years, because potatoes are a reliable crop that grows well in Lithuania's cool, moist climate. During cold winters, a bowl of cepelinai is the ultimate comfort food.
Today cepelinai appear on restaurant menus all over Lithuania and are often the first dish that visitors try. Many families have their own special recipe passed down through generations. Cooking cepelinai for guests is considered a sign of care and hospitality — it takes time, so making them is a generous act.