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

  1. I prefer ricing the potato, as you are guaranteed no lumps.
  2. If mashing, mash very, very thoroughly.
  3. Mix all ingredients in a medium bowl.
  4. Knead until a smooth dough forms.
  5. (I knead it right in the bowl).
  6. If it's very sticky, add some more potato starch (my preference - lighter texture) or flour.
  7. It should be soft and tacky, but not overly sticky.
  8. Put a large pot of salted water on the stove to boil.
  9. Turn out onto a floured board and divide into four to six pieces.
  10. Roll out each piece into a cylinder about the thickness of your thumb, and cut into 1 inch size pieces.
  11. Place pieces onto a floured platter until your water boils.
  12. Drop the dumplings into the boiling water and give it a stir, to make sure they don't stick.
  13. Don't crowd the pot - boil in batches.
  14. The dumplings will rise quickly and give them an additional minute.
  15. Scoop out with a slotted spoon into a colander and let drain for a minute or so.
  16. Transfer to a serving bowl or individual dishes, and serve with melted butter, sour cream, bacon bits.
  17. I think some sauteed mushrooms would also be nice.
  18. Traditionally you serve with just butter and sour cream.

potatoes, flour, s cheese, butter, potato starch, eggs, salt, bacon bits, sour cream, butter

Taken from www.food.com/recipe/potato-cheese-dumplings-var-kes-bulviu-tinginiai-lit-514141 (may not work)

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