Cepelinai

Cepelinai are the dish Lithuanians claim as their own: large oval dumplings of grated and mashed potato wrapped around a filling of minced meat, boiled until slippery and served under a hot sauce of sour cream, onion and crisp pork cracklings. Named for their zeppelin shape, they are hearty, heavy and beloved.

What to look for

• The zeppelin dumplings - the big oval potato parcels that give the dish its name.
• Meat filling - the classic minced pork or beef centre.
• Sour cream and cracklings - the rich topping of cream, onion and fried bacon.
• Variations - curd cheese or mushroom fillings for a lighter or meat-free version.

When to go

Year-round in traditional restaurants; a cold day suits the richness best. Order one to try before a full plate, since two are a serious meal.

Practical notes

They are genuinely heavy and filling, so they suit an appetite and a cold day more than a light lunch. The texture of the boiled potato dough is soft and slippery, which not everyone expects. Seek out a place that makes them fresh, since reheated ones disappoint.

Nearby

Traditional restaurants across Vilnius old town serve them; Trakai adds its own Karaim take on Lithuanian food.