Delicate dumplings filled with soft farmer’s cheese (also known as curd cheese), plump raisins, and just a hint of sweetness — this nostalgic Lithuanian classic is the ultimate comfort dish. Serve them warm with sour cream, powdered sugar, or a spoonful of berry coulis for a treat that’s simple, soulful, and deeply satisfying.
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Virtinukai Su Varške: A Sweet Classic from Lithuanian Kitchens
Sweet cheese dumplings are a staple of Lithuanian home cooking. Often served for breakfast or lunch, they strike that perfect balance between soft, not-too-sweet filling and tender, hand-rolled dough.
Growing up, these were always a special treat. My mum would let me help form dumplings with wet hands, and I remember stealing spoonfuls of the creamy filling when she wasn’t looking.
To me, this was better than cake. Now, I make them with my own twist —plenty of soft cheese, a touch of sour cream, and always, always a swirl of strawberry coulis on the side. Especially in summer, it’s the best way to make dessert for a main meal.
Ingredient Notes
- All-Purpose Flour: If measuring by volume, be careful with the amount of flour—too much, and the dough won’t stay tender. But you can always adjust it as you bring the dough together.
- Sugar: Just a little granulated or caster sugar goes into the dough and filling to bring subtle sweetness without overwhelming.
- Water: Lukewarm water helps bring the dough together into a smooth dough. Avoid using cold water here.
- Egg. You will need a whole egg for the dough and an egg yolk for the filling.
- Farmer’s Cheese (Curd Cheese): Dry (ish) and crumbly farmer’s cheese works best.
- Raisins or Sultanas: Traditional and nostalgic. You can substitute chopped dried apricots or skip them for a smoother filling.
- Sour Cream, Jam (or Coulis) and Powdered Sugar: For serving.
Recipe Tips
- Let the dough rest at room temperature for 20 minutes so it relaxes. This makes it easier to roll out into thin sheets.
- Roll the dough to about 2mm thickness for delicate dumplings. Use a floured surface to prevent sticking.
- Chill the filling before assembly. This helps the dumplings hold their shape.
- Don’t overfill — use about a teaspoon of filling per dumpling.
- Seal the edges with a bit of water and press firmly to avoid leaks. A fork works well for crimping.
- Use a large pot of lightly salted water and cook in batches.
- Once they float to the top of the pot, reduce to a gentle boil or medium heat, then simmer 3–4 minutes.
- Lift out gently with a slotted spoon to avoid tearing.
Serving Suggestions
Sweet farmer cheese dumplings are delicious on their own, but the right finishing touches make them shine:
- Serve with sour cream and a sprinkle of powdered sugar —the classic combination.
- For a summery twist, add warm strawberry coulis or your favorite berry sauce.
- Melted butter and toasted breadcrumbs turn this into a more filling dessert or light dinner.
- A drizzle of honey or a spoonful of jam works too — especially on a cold wet night when you need a little extra comfort.
These also make a lovely side dish at a brunch table — especially if you’re looking to share something that’s both traditional and a little unexpected.
More Lithuanian Dumpling Recipes
Looking to explore more? From savory tarragon dumplings to nostalgic lazy dumplings and traditional Lithuanian Pork Dumplings, there’s no shortage of ways to enjoy Lithuania’s best comfort food — one small ball at a time.
Sweet Farmer's Cheese Filled Dumplings
Ingredients
- 200 g (1⅗ cups) all-purpose flour plus extra for dusting surfaces
- ½ teaspoon salt
- 1 egg large
- 60 ml water
Farmer's Cheese Filling:
- 275 g (9oz) farmer's cheese
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 egg yolk
- 1 teaspoon vanilla bean paste optional
- 30 g (2 heaped tbsp) sultanas or raisins roughly chopped
Instructions
The Dough
- In a bowl of a stand mixer, combine flour, sugar and salt. Make a well in the middle.
- Pour the water and egg into the well in your dry ingredients, and run the mixer on medium speed for 8-10 minutes.
- Shape the dough into a ball, wrap it in a piece of plastic wrap, and leave the dough to rest for 10-20 minutes at room temperature.
Farmer's Cheese Filling
- In the meantime, prepare the filling. Mash the farmer's cheese well with a fork or a potato masher. If your farmer's cheese is very dry and have large curds, you may want to blitz it with a hand blender or push it through a fine mesh sieve.
- Add the sugar, salt, egg yolk, vanilla and sultanas or raisins. Mix everything well. Place the filling in the fridge to firm up, whilst you roll the dough.
Assembly and Cooking
- On a lightly floured work surface, roll the dough out into a thin sheet (about 2mm thick) - it's easier to work with portions of the dough at a time.
- Using a 2-inch (5cm) cookie cutter or a thin-rimmed glass, stamp out circles in the rolled out dough.
- Add a teaspoon of farmer's cheese filling on each dough circle.
- Wet the edge of each circle with water, then fold it over to create half-moon shaped dumplings, pressing the edges together to seal in the edges. You may press the edges together with a fork.
- Place the filled dumplings on a floured surface or a board, as you go through the rest of the dough and filling.
- Boil a large pot of water.
- Drop the dumplings into the pan and cook on medium heat until they float up to the surface. Then reduce the heat to low and carry on cooking for another 3-4 minutes.
- Serve with sour cream and a dusting of powdered sugar, or berry coulis.
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