Potato-Cheese Dumplings (Varškes-Bulviu Tinginiai) - Lit

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

• Serve with

•  bacon bits (optional)
•  sour cream
•  melted butter

Directions

1. I prefer ricing the potato, as you are guaranteed no lumps. If mashing, mash very, very thoroughly.
2. 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.
3. Put a large pot of salted water on the stove to boil.
4. Turn out onto a floured board and divide into four to six pieces.
5. 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.
6. 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.
7. Scoop out with a slotted spoon into a colander and let drain for a minute or so.
8. 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.