Cheese Cepelinai with Caramelized Onions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Lithuanian potato dumplings filled with creamy farmer's cheese, served with sweet caramelized onions for a comforting meal that celebrates Eastern European heritage. This Lithuanian-inspired vegetarian recipe, ready in about 80 minutes, pairs potatoes, farmer's cheese, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 35 min Serves 4 Lithuanian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Boil 2 lbs peeled and cubed potatoes in a large pot of salted water for 20-25 minutes until fork-tender, then drain thoroughly and return to the pot to dry over low heat for 2 minutes.
  2. Step 2: Mash the hot potatoes with 1 tsp salt until smooth and lump-free, then fold in 1 cup crumbled farmer's cheese until fully incorporated.
  3. Step 3: Shape the mixture into 12 equal balls, then flatten each into a 1-inch-thick disk. Place a tablespoon of cheese mixture in the center of each disk, then fold edges to enclose and seal tightly.
  4. Step 4: Heat 3 tbsp butter in a skillet over medium heat until melted, add 2 medium thinly sliced onions, and cook for 15-18 minutes until deeply golden and caramelized, stirring occasionally.
  5. Step 5: Place the sealed cepelinai in a large pot of simmering salted water, cover, and cook for 10-12 minutes until they float to the surface and feel tender when poked with a fork.

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