Zeppelins - a recipe for Lithuanian cuisine. This dish in its taste resembles zrazy and vareniki at the same time. Very satisfying and easy to perform. So how to cook zeppelins?
Ingredients
To prepare potato dough, we need:
- potatoes - 6 medium pieces (at least 1 kg);
- sour cream (42% fat) - 30 grams (1 tablespoon);
- salt, pepper, spices - to taste.
For minced meat:
- ground beef or pork - 300 g;
- lard - 30 g;
- white onion - 1 pc.;
- salt and ground black pepper to taste.
Recipe
To begin with, we make a blank of dough. We need boiled and raw potatoes. Zeppelins, the recipe for which has been established for several centuries, do not really like innovations. Therefore, we separate a third of the harvested potatoes and cook them in a peel until fully cooked. Very important: you need to cook in a pan so that it does not turn out to be dry. Then carefully peel the peel and turn into mashed potatoes. Some housewives, before crushing potatoes, add milk or butter. In our case, this is not necessary. It is enough that the boiled potatoes are slightly moist.
While one part of the potato is being cooked, take the other part and three on a fine grater. Then we put a double layer of gauze on the sieve and squeeze the juice. We set the latter aside for 15 minutes.
Mix boiled and raw potatoes until smooth. Add sour cream, juice and spices. Again, mix everything until a homogeneous mass is obtained.
It's time for frying. This is a required element, otherwise zeppelins will not work. The recipe offers two options: fry the onions in either lard or vegetable oil. The first option looks preferable, since it is more consistent with the original. The main thing is to fry over low heat until golden. After that, add the frying to the minced meat and mix everything thoroughly.
Next, make cakes the size of about the palm of your hand, put the minced meat and fill it up. You should get potato and meat zeppelins. The recipe is almost done.
We can only boil the "airships", preferably in a simple pan with a little salted water. At the same time, the dishes should be large enough so that the zeppelins are not rubbed from each other - they can lose their natural appearance. In addition, they need to be thrown into the water immediately after the preparations are made so that the potatoes do not darken. Cook for about 20 minutes. During the boiling process, zeppelins first float and then sink to the bottom - this is the first sign that they are ready.
In addition, do not forget to carefully monitor the received "airships". In some housewives, it turns out that the potato dough begins to darken or burst. In this case, just add a little starch to the water. However, in order to protect yourself from such trouble, it is best to immediately pick high-quality potatoes.
So, zeppelins are ready (recipe with photo):
After the "airships" come up, put the resulting dish on a plate, pour sour cream and sprinkle with onions.
Enjoy your meal!