Lithuanian Fried Pork Dumplings (Baked With Sour Cream & Cheese)
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.
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.