If there’s one dish that can instantly transport me back to my schooldays, it’s these Lithuanian Pork Dumplings. Crispy, golden brown on the outside, juicy with pork filling on the inside, and finished under a blanket of sour cream, ham, and cheese - they’re the ultimate comfort food. These Fried Pork Dumplings aren’t quite traditional, but they’ve become one of those recipes I return to again and again when I crave nostalgia on a plate.
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A Lithuanian Love Affair With Dumplings
Lithuania has a serious soft spot for dumplings. In fact, the national dish of Lithuania - cepelinai - is a form of potato dumpling, stuffed with ground pork or curd cheese, shaped into the famous signature zeppelin shape, and boiled until tender.
Traditional Lithuanian dumplings come in many forms, whether made from grated potatoes, cooked potatoes mixed with potato starch, or simple pieces of dough pinched around a savory meat filling. Our food culture is rich with ways to turn humble ingredients into hearty meals.
But it doesn’t stop with Lithuanian cuisine. Dumplings from other countries have woven their way into our kitchens too. Russian pelmeni, Polish pierogi, Georgian khinkali - all have a loyal following, showing up on menus in traditional restaurants and modern cafés alike.
And while pork dumplings boiled in a large pot of salted water remain the classic, fried or baked dumplings are a relatively modern invention. They should never be mistaken for UNESCO world heritage site-worthy authenticity - but oh, how good they are.
When I was a schoolgirl, I would often skip my afternoon classes (don’t tell my teachers!) to head straight to Čili Pica, a popular Lithuanian chain restaurant. Despite being a pizzeria, I almost never ordered pizza there. Instead, I spent my pocket money on fried dumplings, baked under a sour cream sauce with ham and cheese. I can still remember the hot plate arriving, the cheese bubbling, the dumplings hidden underneath like little treasures.
This recipe is my way of recreating that memory at home - a food odyssey back to those carefree afternoons.
Ingredient Notes
- All-purpose flour, egg, and water: The simple dumpling dough. A smooth ball of dough is the goal - if it’s sticky, dust your work surface with a tablespoon of flour; if dry, add a splash of cold water.
- Ground pork: The most traditional meat filling for Lithuanian dumplings. You can swap for ground beef or chicken, or even try a meat mixture for a different depth of flavor.
- Onion and garlic powder: Sautéed onion softens the meat’s savory flavor. Garlic powder blends in easily, but fresh garlic works too.
- Oil for frying: Vegetable, sunflower, or rapeseed oil all work. A large skillet or frying pan gives enough room for even frying.
- Toppings: Sour cream (or crème fraîche), thin strips of ham (or even crispy bacon pieces), and grated cheese (Emmental, Gouda, or mild Cheddar). This sour cream sauce topping is what makes the dumplings taste just like I remember from Čili Pica.
- Fresh dill: Sprinkled at the end, it brightens the dish with a fresher taste.
Find ingredient quantities and detailed instructions in the recipe card at the bottom of the post.
Step-By-Step Method
1. Make the dough: On a clean work surface, mound the flour and make a well in the center. Add the egg and water and lightly whisk the mixture inside the flour well, then mix with your fingers until it comes together. Knead into a smooth ball for 5 minutes. Rest under a tea towel at room temperature for 30 minutes.
2. Prepare the filling: In a small frying pan, sauté onion in a little butter or oil over low heat until translucent. Let cool, then stir into ground pork with garlic powder, salt, and black pepper.
3. Shape the dumplings: Roll the dough into a thin sheet (about ⅛ inch / 3 mm). Cut out circles with a cookie cutter or the rim of a glass. Place a small lump of the pork filling in each dough circle, fold into a half-moon, press edges to seal, then pinch the corners together. You can chill the dumplings on a floured large plate in the fridge for 30 minutes.
4. Fry: Heat oil in a large skillet over medium heat. Fry dumplings in batches, turning often, until golden brown—about 7–8 minutes. Drain on a paper towel.
Tip: Keep the oil at a gentle boil, not high heat, or the dumplings may brown too fast before the pork filling cooks through.
5. Bake with toppings: Transfer cooked dumplings to an ovenproof dish. Spread with sour cream, scatter ham pieces, and sprinkle cheese. Bake at 350°F (180°C fan) for 15 minutes until the cheese melts and browns lightly.
6. Serve: Finish with fresh dill and enjoy hot.
Serving Suggestions
Traditionally, Lithuanians serve these dumplings on their own — they’re so filling and rich, no side dish is needed. The sour cream sauce, ham, and cheese make them a complete meal in themselves.
But these days, I find balance is the best way. I like to serve them with a simple green side: steamed broccolini or green beans. The brighter taste cuts through the richness beautifully.
And of course, a slice of rye bread on the side never hurts - because in Lithuania, no comforting meal feels complete without it.
Storage and Making Ahead
Fried and baked dumplings don’t reheat well, as the sour cream sauce and cheese topping make them soggy the next day.
The best way to plan ahead is to shape the dumplings and refrigerate them raw. Place them on a floured tray, cover with cling film, or store in an airtight container. They can also be frozen raw - just boil or fry them straight from frozen, adding a few extra minutes to the cooking time.
That way, you can enjoy freshly cooked dumplings anytime — without the rush of making dough and meat filling from scratch.
More Lithuanian Recipes To Try
If Lithuanian fried dumplings are calling your name, you’ll love exploring more comforting dishes from Lithuania’s food culture. From Lithuanian potato pancakes to Lithuanian cold beet soup (šaltibarščiai), or the mighty Lithuanian cepelinai - our zeppelin airship-shaped potato dumplings stuffed with ground pork - there’s always a hearty meal waiting to be discovered next time.
Lithuanian Fried Pork Dumplings (Baked With Sour Cream & Cheese)
Equipment
- Rolling Pin
- Cookie Cutter 2 ½ in / 6 cm
- Overproof Dish
Ingredients
For the Dumpling Dough:
- 320 g (2½ cups) all-purpose flour plain flour
- 1 egg large, lightly beaten
- 120 g (½ cup) water
For Pork Filling:
- 400 g (14 oz) pork mince ground pork
- 1 small onion finely chopped
- ¼ teaspoon garlic power
- salt and black pepper to taste
For Frying:
- 300 ml vegetable oil or sunflower, or rapeseed oil, for frying
For the Topping:
- 150 g (6 oz) cooked ham cut into small thin pieces
- 300 g (1¼ cups) full-fat sour cream or creme fraiche
- 150 g (1½ cups) Emmental cheese or young Gouda or mild Cheddar, coarsely grated
- 2 tablespoons fresh dill finely chopped
Instructions
- Make the dough: Place flour on a clean surface, make a well in the center, and add the egg and water. Whisk the egg with a fork inside the flour well. Then mix with your fingers, then knead for 5 minutes until smooth. Adjust with extra flour or water if needed. Cover and rest for 30 minutes at room temperature.
- Prepare the filling: Sauté onion in butter or oil until soft but not browned. Let cool. Mix with ground pork, garlic powder, salt, and pepper.
- Shape the dumplings: Roll dough thin (about ⅛ in / 3 mm). Cut circles with a cookie cutter or glass (about 2 ½ in / 6 cm). Place 1 teaspoon filling in each circle, fold into a half-moon, seal edges, and pinch corners together. You may choose to place on a floured board and chill for 30 minutes, but this isn't neccesary.
- Fry the dumplings: Heat oil in a wide pan over medium-low. Fry dumplings in batches for 7–8 minutes, turning often, until golden and crisp. Check one to ensure filling is cooked. Drain on paper towels. Preheat oven to 350°F (180°C fan).
- Bake with toppings: Transfer dumplings to a baking dish. Spread with sour cream, sprinkle with ham and cheese, and bake 15 minutes, until the cheese is melted and lightly browned.
- Serve: Top with fresh dill and enjoy hot.
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