Zeppelins (Lithuanian meat stuffed potato parcel)
Ingredients
Dough
- 2kg pealed Marabel Potatoes (high starch, Maris Piper can be an alternative)
- 300g boiled and mashed potato, do not add any salt when boiling potatoes
- 1tsp salt
- 1tsp lemon juice
Stuffing
- 500g minced pork
- 1/2 finely chopped white onion
- 2 cloves of garlic finely chopped
- 1tsp salt
- half tsp black pepper
Method
Make dough
- Great the raw potatoes and the lemon juice to prevent potatoes going brown
- Drain grated potatoes through muslin, squeeze hard to remove all water, keep the strained liquid
- Let the strained liquid stand for 5 minutes so the starch settles to the bottom
- Drain away excess water
- Take all the starch from the strained liquid and add to the grated potatoes
- Add mashed potatoes, the mash must be totally cold
- Add salt
- Mix all ingredients very well by hand
- Separate into equally sized balls, about 8-10
Construct Zeppelins
- Put a ball of dough on palm of hand, squash it so the dough is about 5mm thick
- Add meat, about a table spoon per portion
- Wrap the dough around meat, make sure your hands are wet, form a Zeppelin shape and put aside
Boil Zeppelins
- 1.75 l of water in a large pan
- 1 tsp and 1/2 tblsp salt
- Lower Zeppelins gently into boiling water and do not touch until they float, then they can be turned gently
- Boil on medium heat for about 20-25 minutes
