My friends kept asking me for the Lithuanian dumplings (virtiniai) recipe.  So here it is! Although there are many fillings (the most classical is with minced beef called koldunai) , I have chose to go with potato and bacon filling, because…. well, I had all the ingredients for it here at home! But there are many more exciting fillings, including sweet ones that hopefully I will cook next time. The thing is, we usually buy it frozen as it is very convenient and quick, but making from the scratch is really fun!


Serves 2 people

(for the dough)

  • 250g plain flour
  • 1 egg
  • pinch of salt
  • 120ml water

(for the filling)

  • 1 tbsp butter
  • 2 bacon slices (chopped)
  • 1/2 medium onion (diced)
  • 2 medium potatoes (pealed and grated)
  • pepper and salt  as desired

(for topping)

  • 1 tbsp butter (if you dare)
  • 2 tbsp sour cream
  • small bunch of chives (chopped)

1. To make the dough mix all the ingredients together and knead to combine. Set it aside to rest for at least 30min.
2. Meanwhile make a filling. Melt butter in the pan and fry onions together with the bacon. When onion is golden in colour add grated potato and fry it for a minute. Remove everything from the pan and season as desired. Let it cool.
3. Now is the time to make the dumplings. I am very lucky as I have ravioli/dumpling maker mold! So making dumplings with it is a real ease. Just roll the dough, cover the mold with half of it. Fill each “cell” with the filling, cover everything with the rest of the dough. Press everything with the rolling pin and “pop” all the dumplings out. If you don’t have this handy ravioli/dumpling maker, don’t worry as there is an alternative method…

forming dumpling1 forming dumpling2 forming dumpling3 forming dumpling4

The alternative method to make the dumplings is to roll the dough and cut it with the cookie cutter. I must say that it is quite tricky to go this way as the dough doesn’t seem to want to roll thin as it keeps shrinking back! I suppose the more often you do it the better you can handle it. So divide the filling into the cut circles and close them by folding the edges (like a pie).

alternative dumpling forming

4. Cook the dumpling in salted boiling water for 10min, then drain them and add little butter so it does not stick.

5. Serve the dumplings while still hot, topped with sour cream and chives.

virtiniai with potatoes


Rasa 🙂

12 thoughts on “Virtiniai (Lithuanian dumplings) with potato and bacon filling

  1. Any more good Lithuanian recipes . I know how to make Sepilinia and kugelis. But would like more Lithuanian recipes

  2. Hi
    Very nice to see the tradition continues. I use a ground beef and ham filling (equal parts) and serve with spergutai (bacon, sautéed onion and butter – of course).
    My dad felt is was exactly like his Mom’s. That felt good.
    Kugelis, sepulinai, kapusta “soup”, I do these as well.
    Nice work

    1. Hi, I just found this site & am so excited! Trying to get to know more about my culture. Grandparents & parents are all deceased. Can you please tell me the American equiv. for the dough measurements? Do you add anything to the ground beef mixture?

  3. Hello, Found your site looking for Koldūnai recipes. My grandmother made the best ones and sadly don’t have the recipe. I am going to try yours as it looks just like hers. May I ask you where you purchase your frozen dumplings? I cannot seem to find anywhere in St Petersburg, FL. Thanks so much. Excited to make for my husband. : )
    Thanks so much,Chrissy

    1. So sorry, don’t know where to buy frozen dumplings in the states… I live in UK and here they have in in special Lithuanian shops. Do you have any Eastern European shops perhaps? Exciting to hear that you will try the recipe (I hope your husband likes it) ;-).

  4. Hi, we made ours just with potato, sauteed onion, and then sour cream and butter, salt to taste sauce. I just ate 12 of them and was looking for the name. We called them Virtiniais, not Koldunai, ha. Oh…. don’t do it often, but they are so delicious. My mom was 100% Lithuanian, Elana Zudis. 🙂

  5. My grandmother made these with ham and we have been making ham dumplings for over 60 years! They are terrific with ham! 🙂

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