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

• 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

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)