Zeppelins. Recipe

Zeppelins are a recipe of Lithuanian cuisine. This dish, in its taste, resembles zrazy and vareniki at the same time. Very satisfying and simple in execution. So, how to prepare zeppelins?

Ingredients

To prepare a potato dough, we will need:

• Potatoes - 6 medium pieces (not less than 1 kg);
• Sour cream (42% fat content) - 30 grams (1 tablespoon);
• Salt, pepper, spices - to taste.

For stuffing:

• Beef or pork forcemeat - 300 g;
• Lard - 30 g;
• White onion - 1 pc .;
• Salt and ground black pepper - to taste.

Recipe

First we make a blank from the dough. We need boiled and raw potatoes. Zeppelins, the recipe of which has been established for several centuries, do not really like innovations. Therefore, we separate a third of the harvested potatoes and cook it in the skin until it is ready. It is very important: cook in a saucepan so that it does not turn dry. After that, peel carefully peeled and turned into a puree. Some housewives, before crushing the potatoes, add milk or butter. In our case, this is not necessary. It is enough that the cooked potatoes are slightly moist.

While one part of the potatoes is brewed, we take the other part and three on a small grater. Then apply a double layer of gauze on the sieve and squeeze the juice. The latter we set aside for 15 minutes.

Mix the boiled and raw potatoes to a homogeneous mass. Add sour cream, juice and spices. Again, stir everything until a homogeneous mass is obtained.

It's time for roasting. This is an obligatory element, otherwise Zeppelins will not work. The recipe offers two options: to roast onions either on fat, or on vegetable oil. The first option looks preferable, since it corresponds more to the original. The main thing is to fry on low heat until golden color is obtained. After this, add the roast to minced meat and mix everything thoroughly.

Next, we make cakes about the size of a palm, put minced meat and weave. You should get potato and meat zeppelins. The recipe is almost done.

We can only boil the "airships", preferably in a simple saucepan with slightly salted water. In this case, the dishes should be large enough that the Zeppelins do not rub against each other - they can lose their natural appearance. In addition, they should be thrown into the water immediately after the workpieces are made, so that the potatoes do not darken. Cook should be about 20 minutes. In the process of boiling, the Zeppelins first float, and then sink to the bottom - this is the first sign that they are ready.

In addition, do not forget to closely monitor the received "airships". At some mistresses so it turns out, that the potato dough all the same 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 up quality potatoes.

So, ready zeppelins (recipe with a photo):

After the "airships" come up, spread the resulting dish on a plate, pour sour cream and sprinkle with onions.

Bon Appetit!