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

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“From the Lithuanian blog "Dideli eksperimentai mazoje virtuveje". Mother used to make a similar dumpling with just the cheese and flour, we called them "varškeciai". I really liked this version with potatoes - think gnocchi. These types of dishes are very typical Lithuanian farmhouse fare. The basics of this flour - milk, potatoes, flour - would have been available year round at any farmhouse, and I am sure they were featured at breakfast, lunch or dinner, as needed. While I have always eaten this as an entree, I am sure it would be great as a sidedish, also.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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