Prep 30 mins
Cook 10 mins
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.
- 250 g boiled potatoes (mashed or riced)
- 150 g flour
- 400 g farmer's cheese (varske, tvarog, dry curd cottage cheese)
- 3 tablespoons butter, softened
- 2 tablespoons potato starch
- 2 eggs
- 2 teaspoons salt
- bacon bits (optional)
- sour cream
- melted butter
- I prefer ricing the potato, as you are guaranteed no lumps. If mashing, mash very, very thoroughly.
- Mix all ingredients in a medium bowl. Knead until a smooth dough forms. (I knead it right in the bowl). If it's very sticky, add some more potato starch (my preference - lighter texture) or flour. It should be soft and tacky, but not overly sticky.
- Put a large pot of salted water on the stove to boil.
- Turn out onto a floured board and divide into four to six pieces.
- Roll out each piece into a cylinder about the thickness of your thumb, and cut into 1 inch size pieces. Place pieces onto a floured platter until your water boils.
- Drop the dumplings into the boiling water and give it a stir, to make sure they don't stick. Don't crowd the pot - boil in batches. The dumplings will rise quickly and give them an additional minute.
- Scoop out with a slotted spoon into a colander and let drain for a minute or so.
- Transfer to a serving bowl or individual dishes, and serve with melted butter, sour cream, bacon bits. I think some sauteed mushrooms would also be nice. Traditionally you serve with just butter and sour cream.