Švilpikai - Lithuanian Potato Dumplings. Step-by-step Recipe With Photo

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Švilpikai - Lithuanian Potato Dumplings. Step-by-step Recipe With Photo
Švilpikai - Lithuanian Potato Dumplings. Step-by-step Recipe With Photo
Video: Švilpikai - Lithuanian Potato Dumplings. Step-by-step Recipe With Photo
Video: Zeppelins! The King of All Lithuanian Dishes! - English Subtitles 2023, February
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Svilpikai potato dumplings are a traditional Lithuanian dish that is akin to Italian gnocchi. I think there are similar recipes in many cuisines of the world, and each recipe has slight differences that are typical for a certain area. In addition to gnocchi, lazy dumplings and German dumplings immediately come to mind, because the principle of their preparation is very similar.

Švilpikai - Lithuanian potato dumplings
Švilpikai - Lithuanian potato dumplings

Boiled potatoes are mashed, flour, sometimes eggs, herbs and fried vegetables are added. Small dumplings are molded from the potato mass or formed with a spoon (depending on the consistency of the dough) and boiled in salt water.

Shvilpikai is fried in hot oil or baked in the oven before cooking. When roasted, these dumplings whistle, hence another name - potato whistles.

Sauces for this dish are prepared very different: with meat gravy, mushroom, or simply mix sour cream with dill, salt and onions. Fast and delicious!

  • Cooking time: 35 minutes
  • Servings: 4-5

Ingredients for Shvilpikai Potato Dumplings

For dumplings:

  • 800 g potatoes;
  • 2 cloves of garlic;
  • 1 chicken egg;
  • 2 tbsp wheat flour (with a slide);
  • 25 g butter;
  • salt pepper;
  • fresh herbs for serving.

For the sauce:

  • 200 g sour cream;
  • 35 g dill;
  • salt.

Method of cooking potato dumplings shvilpikai

Peel the potatoes, cut them into round slices, about a centimeter thick. Peel the garlic, cut into slices. Throw potatoes and garlic in boiling water, cook until tender. Sliced ​​potatoes will cook faster than whole tubers.

Putting potatoes and garlic in boiling water
Putting potatoes and garlic in boiling water

Drain the water from the finished potatoes, knead with a crush until smooth.

Cool the mashed potatoes a little, add the egg, wheat flour and salt. Mix the ingredients - the dough is ready.

Pour some flour on the board, put 2-3 tablespoons of potato dough, roll the sausage. Cut the sausage into slices about a centimeter wide - you get small cakes.

Knead the potatoes with a crush until smooth
Knead the potatoes with a crush until smooth
Add the egg, wheat flour and salt
Add the egg, wheat flour and salt
Roll the sausage and cut it into slices about 1 cm
Roll the sausage and cut it into slices about 1 cm

Heat butter in a frying pan, quickly fry the cakes until golden brown. Cook gently, the dough is tender.

When I cook gnocchi and dumplings, I have to boil them in a colander in order to survive. With fried dumplings, you don't need a colander!

Fry the cakes until golden brown
Fry the cakes until golden brown

Pour 2 liters of boiling water into a saucepan, salt. We spread the fried potato dumplings with a slotted spoon in boiling water, cook for 2 minutes, immediately take it out, put it on the board.

Cook potato dumplings for 2 minutes
Cook potato dumplings for 2 minutes

Finely chop a bunch of fresh dill, sprinkle with salt. Rub the dill with salt until the green juice stands out. Mix the pounded dill with sour cream.

Put the sour cream sauce on a plate.

Put the sour cream sauce on a plate
Put the sour cream sauce on a plate

Put potato dumplings on sour cream sauce, sprinkle with fresh herbs and serve immediately.

Sprinkle with fresh herbs and serve immediately
Sprinkle with fresh herbs and serve immediately

This unpretentious dish will pleasantly diversify the potato menu, because sometimes you want to cook not only fried potatoes or mashed potatoes.

By the way, I advise you to remember this recipe for those cases when after the holiday feasts there are a lot of unclaimed boiled potatoes: you won't serve them on the table, and it's a pity to throw them away. This is where the shvilpikai - potato whistlers - come to the yard. With a delicious and hearty sauce - why not lunch?

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