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!
VIRTINIAI WITH POTATO AND BACON FILLING
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
- 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…
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).
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.