Potato-cheese Dumplings (varškes-bulviu Tinginiai) - Lit

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 i prefer ricing the potato, as you are guaranteed no lumps. if mashing, mash very, very thoroughly.
• 2 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.
• 3 put a large pot of salted water on the stove to boil.
• 4 turn out onto a floured board and divide into four to six pieces.
• 5 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.
• 6 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.
• 7 scoop out with a slotted spoon into a colander and let drain for a minute or so.
• 8 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.