Prep 1 hr
Cook 20 mins
My dad's fiancé's grandma's recipe, with a few modifications to make it clearer and easier, as made by my dad. You will need to have a clear rolling space available, a minimum of 18" square if at all possible. Can be separated with waxed paper and frozen after boiling. To re-heat, defrost in the fridge and heat by pan-frying. The bacon topping can be frozen and microwaved to re-heat.
- 2 lbs potatoes (starchy, like Russets)
- 4 cups unbleached flour (up to 4 cups)
- 1 teaspoon salt
- 1 (15 ounce) container ricotta cheese
- 2 large eggs
- 1⁄2 teaspoon ground allspice
- 2 tablespoons onions, minced or grated
- 2 cups sauerkraut, not canned (homemade, fresh, in a jar, or pouch-sealed, drained thoroughly (must be dry!)
- 1⁄2 lb bacon (the best quality you can get)
- 1 white onion, 3-4 inch diameter, minced
- 1 tablespoon butter
- sour cream
- Make topping: Have bacon cold, possibly a few minutes in the freezer. Cut lengthwise strips in half, then cut into 1/4 inch wide pieces.
- Place bacon in cold pan, cook at medium heat, turn once.
- After turning bacon, add butter and minced onion, cook until onion is clear and at the point of turning golden. Set aside.
- Make filling: Break eggs, separate one and add yolk to the other (Reserve the separated white for sealing the dumplings).
- Stir into ricotta.
- Stir in allspice and onion. Set aside.
- Make dumplings: Cook the potatoes whole (microwave--pierced to avoid exploding--or boil or bake. Microwave is fastest) until soft. If you have a ricer, leave skins on. If not, peel them after baking or boiling and letting them cool.
- Put the reserved egg white into a small dish. Add about a tablespoon of water and stir together.
- Rice or mash the potatoes into a 1-1/2 or 2 quart mixing bowl.
- Add the salt.
- Stir in one cup of flour. Mix with a large fork. Add more flour in small amounts while stirring until the mixture forms a ball of dough. It's okay if it's still sticky, but it should be a cohesive ball.
- Spread some flour on the rolling area. Put the dough-ball on it and sprinkle more flour on the top.
- After the surface is floured, pull a fist-size piece into the center, set aside the rest. Roll the dough out thinly--1/8 inch or less.
- Cut into 4" rounds. (A size 1 Rubbermaid storage container is perfect for this.).
- To fill, place a tablespoon of the ricotta mix just off center on a dumpling. Use fingertips to wet around edges with egg white. Fold and pinch. Set them on a dry board as folded, don't overlap. Fill 4 to 6 at a time on a level cutting board. Fill all before boiling.
- Boil 4 quarts water and 1/2 tsp salt in a large pot.
- Add periyukas four to six at a time to boiling water. It works best to lower each one into the water on a large slotted spoon. When they float up, remove to a serving plate.
- Serve as they are OR brown them in a pan with butter OR brush with melted butter and put under broiler for a minute.
- Reheat the onion/bacon in a pan.
- Serve periyukas with bacon/onion mixture and sour cream in bowls for people to spoon on top.
...Note: Italian ricotta cheese IS a substitute for the authentic "Farmer's Cheese" which
Lithuanians make themselves. Both my Lithuanian Grandma's were able to make their
own in New York. Times have changed & ricotta is wonderful! Also, as a filling you can
use prunes & finely chopped local nuts...sweet & nice Holiday treat!