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From the Lithuanian blog "Dideli eksperimentai mazoje virtuveje". Mother used to make a similar dumpling with just the cheese and flour, we called them "varškeciai". I really liked this version with potatoes - think gnocchi. These types of dishes are very typical Lithuanian farmhouse fare. The basics of this flour - milk, potatoes, flour - would have been available year round at any farmhouse, and I am sure they were featured at breakfast, lunch or dinner, as needed. While I have always eaten this as an entree, I am sure it would be great as a sidedish, also.
Units: US | Metric
Serving Size: 1 (246 g)
Servings Per Recipe: 4