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
- 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.
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)