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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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