Description
Traditional Lithuanian meat-stuffed potato dumplings, a comforting dish made by encasing a savory ground meat filling inside a tender mashed potato dough and boiling until perfectly cooked. Served hot with melted butter, these dumplings combine simple ingredients into a hearty, satisfying meal.
Ingredients
Scale
For the Potato Dough
- 2 pounds potatoes
- 1 egg
- 1/2 cup flour (for dusting and dough)
For the Meat Filling
- 1 pound ground meat (beef or pork)
- 1 medium onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For Serving
- 1/4 cup butter (for serving)
Instructions
- Prepare the potatoes: Peel and boil the potatoes in salted water until tender, about 20 minutes. Drain and mash them thoroughly to form a smooth base for the dough.
- Cook the meat filling: In a skillet over medium heat, cook the finely chopped onions until they turn golden brown. Add the ground meat and cook until browned and fully cooked through. Season the mixture with salt, black pepper, and garlic powder, then set aside to cool slightly.
- Make the potato dough: Combine the mashed potatoes with the egg and flour, mixing until a cohesive dough forms. If needed, add a little more flour to prevent stickiness.
- Assemble dumplings: Take a portion of the potato dough and flatten it into a small disc. Place a spoonful of the meat filling in the center, then fold the dough over to enclose the filling, sealing the edges tightly to form a dumpling.
- Cook the dumplings: Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water. When they float to the surface, continue cooking for an additional 5 minutes to ensure they are fully cooked.
- Serve: Remove the dumplings with a slotted spoon and serve hot, topped with melted butter for extra richness and flavor.
Notes
- You can use either beef or pork for the filling, or a combination of both for more flavor.
- Ensure the potato dough is not too sticky; add more flour if necessary to make handling easier.
- The dumplings can be frozen before boiling; boil them straight from frozen, adding a couple of extra minutes to the cooking time.
- Serve with sour cream or your favorite dipping sauce for added taste.
- For a vegetarian version, substitute the meat with sautéed mushrooms and herbs.
