Lithuanian Pork Dumplings
For anyone who grew up with Lithuanian food, the memory of dumplings is almost unavoidable. The aroma of boiled dough, the savory scent of pork filling, and a dollop of sour cream on top brings back instant nostalgia. For those living abroad, or reconnecting with family traditions, these Lithuanian pork dumplings are a simple yet authentic way to revisit childhood kitchens and traditional food culture.
Equipment
- Rolling Pin
- Cookie Cutter 2 ½ in / 6 cm
Ingredients
For the Dumpling Dough:
- 320 g (2½ cups) all-purpose flour a.k.a. plain flour
- 1 egg large
- 120 g (½ cup) water
For Pork Filling:
- 400 g (14 oz) pork mince ground pork
- 1 small onion finely chopped
- ¼ teaspoon garlic powder
- salt and black pepper to taste
To Serve:
- a dollop of sour cream or creme fraîche OR
- Sour Cream & Bacon Sauce OR
- Mushroom Sauce
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 the 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 the 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 necessary.
- Cook:
- Bring a large pot of salted water to a gentle boil.
- Carefully drop the dumplings in the water.
- Wait for the dumplings to come to the surface, then continue cooking them for another 4-5 minutes. Cooking time will depend on how thinly you rolled the dough out (the filling tends to cook through quickly).
- Using a slotted spoon, take the dumplings onto bowls and serve with a generous dollop of sour cream or Lithuanian Mushroom Sauce (or Warm Sour Cream and Bacon Sauce).