If there's one dish that makes me pause and marvel at the simplicity yet profound depth of Lithuanian cuisine, it's the humble Lithuanian Potato Dumplings, known as "virtų bulvių kukuliai". Imagine the comfort of Italian Gnocchi but with a twist that's distinctly Baltic. These dumplings are large and moreish, and when served with a creamy sour cream sauce and the irresistible crunch of crispy bacon, they become a meal that's hard to forget.
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Different Versions of Lithuanian Potato Dumplings
There is a tremendous variety of dumplings in traditional Lithuanian cuisine. But they can all be categorized into ones made with boiled mashed potatoes (like Lithuanian Baked Mashed Potato Bites - Švilpikai) or raw potatoes (or simple Flour Dumplings). Another way to categorize them would be if they're filled with meat or not.
Perhaps the most famous Lithuanian potato dumpling recipe - Lithuanian Cepelinai (Lithuanian national dish) - is a raw grated potato dough filled with ground pork. Served with a sour cream sauce and crispy bacon on top, this recipe has been cherished for years and has since become the national dish of Lithuania.
The recipe I am sharing with you today is a far less labor-intensive dish compared to the latter Lithuanian potato-meat dumplings (filled with pork mince).
This version is made with pre-boiled potatoes and the addition of farmers' cheese. In Lithuania, they are typically known as Bulviu Kukuliai su Varske. These are sometimes made with farmers' cheese stuffed in the middle, surrounded by boiled potato mixture, but we took a shortcut and mixed the farmer's cheese right in with the potato dough.
Lithuanians also love Sweet Farmers Cheese Dumplings (kind of like sweet gnocchi) for breakfast or Dumplings Filled With Sweet Curd Cheese.
Ingredients and Substitutes
- Potatoes (see notes on potato types below).
- Farmers cheese (full-fat or half-fat for that perfect texture): you may also use well-drained cottage cheese.
- Egg (a binder that brings everything together).
- Potato starch or cornstarch (you may need a little more cornstarch, as it is less bindy).
- All-purpose flour.
- Salt (to taste).
- Parsley (optional, for a hint of freshness).
The Importance of The Right Type of Potato
This dish thrives on starchiness. Lithuanian potatoes, naturally starchier, are the secret behind the dumplings' delightful texture. We tested this recipe with a bunch of different types of potatoes available in UK supermarkets, and these dumplings will disintegrate if you don't choose the right extra starchy potatoes.
For those in the UK or the US, sourcing potatoes from an Eastern European shop can make all the difference (most Polish potatoes work just as well as Lithuanian potatoes).
Failing that, UK folks, try red-skinned Albert Bartlett Rooster Potatoes (available in Sainsbury's, Aldi and other large supermarkets).
In the US, Idaho potatoes are a fantastic substitute, proven by the experience of Lithuanian friends and the success of their Lithuanian potato dumplings.
Step-By-Step Method
1. Start by boiling your unpeeled potatoes until tender but not falling apart. Allow them to cool down completely in a large bowl before peeling.
2. Mash the peeled cooked potatoes in a large mixing bowl with farmer's cheese, an egg, flour, and potato starch for a smooth dough. Stir in parsley if you're using it.
3. Shape the dough into 14-15 golf ball-sized spheres and set them on a floured work surface.
4. Bring a large pot of salted water to a rolling boil. Gently drop the dumplings into hot water and shake the pan to prevent your large dumplings from sticking to each other. Reduce the heat and cook your dumplings until they float on the surface, then continue cooking for 5-6 minutes on medium heat.
5. Serve hot with a generous amount of sour cream sauce and a sprinkle of crispy bacon pieces.
How To Serve Lithuanian Potato Dumplings?
These dumplings are almost always accompanied by a sour cream (or crème fraîche) sauce, enhanced with the savory goodness of bacon or the earthy flavors of mushrooms.
Learn how to make Lithuanian Sour Cream Sauce with Bacon here, but for a quick version, you can simply melt some butter in a large frying pan, add a pinch of salt and black pepper, then stir in a couple of tablespoons of sour cream and a few tablespoons of water to thin the sauce. Spoon the sauce over the dumplings and scatter some crispy bacon bits on top.
Drop me a note in the comment section if you would like a recipe for the mushroom sauce with dried porcini!
Tips For Best Results
- Choose the right potatoes: The starchier, the better for that perfect dumpling texture, I cannot stress this point enough.
- Don't skimp on the starch: A little extra helps keep the dumplings together.
- Ensure a smooth dough: Lumps are the enemy of perfect dumplings. Take the time to mash thoroughly, you may even use a potato ricer or food mill to push the dough through.
- Consider a starch slurry: Adding this to your boiling water can prevent dumplings from disintegrating.
- Avoid Boiling Vigorously: Reduce the heat and allow the dumplings to cook gently, otherwise, you risk them losing their shape.
- Don't Skip The Sauce: It really makes this Lithuanian dish what it is.
Storage & Making Ahead
Plan ahead by storing uncooked dumplings in the fridge, covered with plastic wrap, for up to 24 hours. They can also be frozen and boiled straight from the freezer.
Cooked dumplings are best enjoyed fresh and don't fare well when reheated.
Other Lithuanian Potato Recipes
The world of Lithuanian potato dishes is vast and varied. Stay tuned as we explore more traditional dishes that bring the taste of this Baltic state into your kitchen.
Lithuanian Potato Dumplings With Farmers Cheese
Equipment
- Potato Masher
Ingredients
- 650 g (1.4 lb) potatoes* (see notes) unpeeled
- 150 g (5.3 oz) farmers cheese full-fat or half-fat
- 1 egg large
- 3 tablespoon potato starch or cornstarch
- 2 tablespoon all-purpose flour
- 1 ½ teaspoon salt
- 10 g (3 tbsp) parsley finely chopped, optional
To Serve:
- sour cream sauce
Instructions
- A few hours in advance, boil your unpeeled potatoes, until tender, but not falling apart. Drain and leave the potatoes to cool down completely.
- Peel the skins off the potatoes and place them in a large mixing bowl. Add farmer's cheese, an egg, all-purpose flour, potato starch (or cornflour) and salt. Using a potato masher, mash everything into a smooth dough. If using parsley, mix it in now.
- With your hands, shape 14-15 tight golf ball-sized balls and place them on a lightly floured board.
- Boil a very large pot of salted water. Once boiling, gently drop potato dumplings in and gently shake the pan so that the dumplings don't stick to each other.
- Once the dumplings float on the surface, boil them for 5-6 minutes over medium heat.
- Serve the dumplings with sour cream sauce and crispy bacon on top!
Notes
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