Lithuanian Dumplings with Cottage Cheese, Swede and Dill

Name: Lithuanian Dumplings with Cottage Cheese, Swede and Dill
Cuisine: Polish
Ingredients: 300 g/11 oz/scant 3 cups plain (all-purpose) flour, plus extra for dusting; 2 eggs; salt and ground black pepper; salt and ground black pepper; 75 g/3 oz/6 tbsp butter, melted, to serve; 300 g/11 oz swede (rutabaga) or turnips, diced; 300 g/11 oz swede (rutabaga) or turnips, diced; 300 g/11 oz swede (rutabaga) or turnips, diced; 200 g/7 oz/scant 1 cup cottage cheese; 1 bunch spring onions (scallions), finely chopped; 1 bunch spring onions (scallions), finely chopped; 1 bunch fresh dill, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

There are so many varieties of dumplings from the kitchens of the Baltic States that it is difficult to choose one in particular. These dumplings can be made days ahead, and then boiled or frozen until needed. They are similar to Polish pirogi, a predictable influence as there are established, strong links between Lithuania and Poland.

Ingredients

300 g/11 oz/scant 3 cups plain (all-purpose) flour, plus extra for dusting

Method

Cook the swede or turnips for the filling in a pan of boiling water until tender. Drain and mash, then set aside to cool.
In a food processor mix the flour, eggs, a pinch of salt and 60-75ml/4-5 tbsp water to make a smooth dough. (Alternatively, put the flour and salt in a bowl and stir in the eggs and water using a wooden spoon, then use your hands to make the

Per portion Energy 336kcal/1410kJ; Protein 12.1g; Carbohydrate 42.6g, of which sugars 4.4g; Fat 14.3g, of which saturates 8.2g; Cholesterol 97mg; Calcium 139mg; Fibre 2.8g; Sodium 254mg.