TINGINIO CEPELINAI (CHEESE DUMPLINGS) - LITHUANIAN
Cepelinai are one of the favorite dishes of Lithuania, but are quite labor-intensive to make. You have to grate the potatoes, then squeeze out as much liquid as possible. I was intrigued by recipes of this name that I found in a number of Lithuanian blogs, which literally translates as "Lazyman's cepelinai", and inspired by them, developed this recipe. This recipe is for two adults, two dumplings a person as a main dish, but children would probably just eat one. The texture is very reminiscent of the potato cepelinai, but you can easily make these for dinner. I keep forgetting to time myself, but I'm sure this doesn't take me more than about 30 minutes.
Provided by duonyte
Categories Cheese
Time 45m
Yield 4 dumplings, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the cheese, farina, potato starch, egg and salt. I first stir with a spoon, but then knead it right in the bowl with my hand, to ensure that everything is thoroughly mixed. Cover and let it stand while you make the filling. (Letting it stand about 10 or 15 minutes lets the farina hydrate and I think makes the dough hold together better).
- Saute the onion in the oil in a small saucepan until translucent.
- Add to the remaining filling ingredients in a small bowl. Mix thoroughly.
- Divide into four portions and form into small sausage shapes. Cover.
- Sprinkle two or three tablespoons of potato starch onto a large plate and set aside.
- Fill 2 or 3 quart saucepan with water, add salt, and bring to a boil while making the dumplings.
- Divide the dough into four portions - I do this right in the bowl, just cutting through it with a knife.
- Dampen your hands with cool water before forming each dumpling. Take one portion of the dough and flatten it on the palm of one hand into an oval.
- Place on portion of the filling onto the dough and form the dough around it into an oval shape - it's important to make the exterior very smooth, without any cracks or seams - this will keep them dumplings from splitting as they cook.
- Place the dumpling onto the potato-starch-sprinkled plate and roll it around to dredge in the starch.
- Repeat with the remaining dough and filling.
- When they are all done, carefully place each dumpling into the pot of boiling water. They should fit without crowding or overlapping. If there is any potato starch left on the plate, just scrape it right into the water, as well.
- Let the water return to a boil and reduce it to a slow boil - more than a simmer, but not a full out boil.
- Cook for about 10 minutes after it returns to a boil.
- While these cook, make the sauce.
- Chop the bacon and saute it in a small saucepan.
- As it starts to get translucent, add the mushrooms and butter, and saute until cooked through.
- Remove the dumplings with a slotted spoon, plate and cover with sauce.
- Note1: "Varske" is what we call farmers' cheese in Lithuanian. Tvarog is widely available in many places and is essentially the same. You want to use one that is whole milk or made from not less than 2% milk. Leaner cheese will not hold together as well - probably you would need more potato starch.
- Note2: The mushrooms are not traditional in the sauce, but I like them, and that way I am not using as much bacon. However, you can serve with just melted butter and sour cream, or any similar sauce that you might have in your files. To reduce calories, you can just saute some mushrooms and perhaps have a little sour cream on the side.
- Note3: I've made this with both ground beef and ground pork. I intend to make a cheese filling also, and I think a mushroom filling would also be very good, if you want to keep this vegetarian.
- Note on Servings: We will eat two each, with that making up our entire meal. If you serve with soup, some veggies, etc., in a more usual fashion, you can probably serve 3 or 4 people.
- Cheese filling: Take about 4 ounces of the farmers' cheese and place in a small bowl. Add the minced green top of one scallion, a pinch of salt and about 1 tbl of cooked minced bacon (I just take from the sauce). You might need a little of the bacon grease to help mix it together. Minced mint or tarragon is traditional, but I had none. I mixed it well and divided into six sections. I then divided the dough into six sections. Cheese filled dumplings are traditionally smaller. Make then as above, but form them into round balls - again, the shape is traditional when using a cheese filling. They will take a minute or two less to cook.
Nutrition Facts : Calories 385.3, Fat 24.6, SaturatedFat 14.3, Cholesterol 104.7, Sodium 1044.2, Carbohydrate 25, Fiber 1, Sugar 0.9, Protein 16.1
QUICK SLOVENIAN CHEESE DUMPLINGS
Similar to #263677 Pierogi Leniwe (Polish Cheese Dumplings) but maybe a little easier and less time-consuming. Simple to make and very good. Great for Lenten meals. From a Slovenian Cookbook in my collection.
Provided by Jezski
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Crumble cheese. (Can use processor for smoother texture.) Add beaten eggs, salt, butter and flour. Mix well. Chill for easier handling.
- Pat and roll dough with hands on a floured board so it will be 1" in diameter, like a sausage. Cut into 1-1/2" pieces.
- Bring 3 qts. water to a brisk boil and drop in ALL the dumplings. Cook for 15 minutes COVERED. Water must boil briskly all the while.
- Serve with buttered bread crumbs.
- Can make ahead and refrigerate.
NORTH CROATIAN FARMERS CHEESE DUMPLINGS
This is very old recipe, mostly forgotten. Today, everyone makes potato dumplings or gnocchi, but believe me, this one are much better. Even more, you can eat them as a side dish to meat and sauces, also you can eat as a full lunch and even as a dessert - you just have to put sugar and cinnamon over. You can add whatever you want, poppy seeds, and raisins, chocolate or vanilla sauce. Perfect dessert. It is also very simple with just few ingredients. Note: for vegetarians, skip lard you can use oil as well.
Provided by nitko
Categories Dessert
Time 15m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix well whole eggs and lard. Drain the cheese and add into eggs. Add whole semolina, mix well and leave at least two hours in refrigerator. Longer it stays in refrigerator, better dumplings.
- Heat large pot with water until it boils. Keep boiling.
- Soak your hands in cold water and make balls; Golf-ball size. Put them one after another into boiling water and cook until they start to float on the surface and than 3-5 more minutes. It really depends how hard are your dumplings (that means you have to stick to the recipe).
- To serve as a side dish to meat and sauce, fry some breadcrumbs on butter and put the dumplings into the pan, and fry with breadcrumbs just to stick it to the dumplings. Serve warm.
More about "lithuanian cottage cheese dumplings food"
TRADITIONAL FARMER’S CHEESE DUMPLINGS ... - LITHUANIAN …
Web Jul 20, 2017 Ingredients: 200 g (7 oz) farmer’s cheese (I used 18% fat) 1 egg 100-120 g (1 cup) all purpose flour 1 1/2 tbsp. granulated sugar 1/5 …
From lithuanianintheusa.com
Estimated Reading Time 4 mins
From lithuanianintheusa.com
Estimated Reading Time 4 mins
3 MOST POPULAR LITHUANIAN DUMPLINGS - TASTEATLAS
LITHUANIAN CUISINE - WIKIPEDIA
Web 1 History of Lithuanian cuisine 2 Bread 3 Vegetables and spices 4 Foraging 5 Fruit 6 Meat 7 Fish 8 Dairy products 8.1 Milk and milk derivatives 8.2 Cheese 9 Regional cuisine 10 Formal meal structure 11 Typical dishes …
From en.wikipedia.org
From en.wikipedia.org
HOW TO MAKE LITHUANIAN CEPELINAI (ZEPPELIN) DUMPLINGS
Web Mar 25, 2020 Place the potato pulp in a muslin cloth or cheesecloth and wring it dry over a bowl to catch the water and potato starch (which you will use). Continue to 7 of 16 below. 07 of 16 The Potato Starch Is Saved …
From thespruceeats.com
From thespruceeats.com
KUKULIAI | TRADITIONAL DUMPLINGS FROM LITHUANIA, BALTIC
Web Apr 4, 2018 Kukuliai are Lithuanian ball-shaped dumplings that are typically made with grated potatoes and a wide range of fillings such as beef, chicken, fish (žuvies kukuliai) or cottage cheese.Although the …
From tasteatlas.com
From tasteatlas.com
LITHUANIAN KOLDūNAI | MEAT DUMPLINGS [RECIPE] - MY …
Web Apr 9, 2014 One of Arūnas’s favourite Lithuanian dishes is koldūnai (kol-doon-ay), small dumplings that come with a variety of fillings such as meat, curd cheese or diced mushroom. While these dumplings are quite like …
From myfoododyssey.com
From myfoododyssey.com
CEPELINAI (LITHUANIAN STUFFED POTATO DUMPLINGS) - INSTRUCTABLES
Web Spoon some of your desired filling into the center of the potato dough and fold the edges over the filling so that the filling is completely encased by potato. Roll your filled potato …
From instructables.com
From instructables.com
HALUSHKI, LAZY VARENIKI (GNOCCHI)
Web Apr 4, 2013 Combine the cottage cheese, egg, flour, sugar and salt in a bowl. Grind with a fork first, then knead the dough by hand. Pour a little more flour to the dough if …
From internationalmenu.com
From internationalmenu.com
DUMPLING RECIPES | BBC GOOD FOOD
Web Lithuanian cepelinai: Potato dumplings with mushroom sauce & bacon A star rating of 4.4 out of 5. 15 ratings Try a taste of this Baltic state's cuisine with these zeppelin-shaped …
From bbcgoodfood.com
From bbcgoodfood.com
LITHUANIAN POTATO-MEAT DUMPLINGS (CEPELINAI) RECIPE - THE …
Web Jan 6, 2022 For the Dumplings: 1 tablespoon freshly squeezed lemon juice 8 large Idaho potatoes, peeled and finely grated, about 5 pounds 2 large Idaho or Russet potatoes, …
From thespruceeats.com
From thespruceeats.com
DUMPLINGS – LITHUANIAN “SOUL FOOD” – DRAUGAS NEWS
Web May 15, 2011 Sauté onion in butter; combine with cottage cheese and egg yolk. Make dough of flour, egg, salt and water; roll thin on floured board. About 3 inches from edge …
From draugas.org
From draugas.org
LITHUANIAN FOOD: 14+ BEST TRADITIONAL DISHES TO TRY (LOCAL’S TIPS)
Web May 9, 2022 Here are some of the most typical dishes and traditional Lithuanian food: 1. Cepelinai Lithuanian Potato Dumplings Cepelinai (also called didžkukuliai) is the most …
From fullsuitcase.com
From fullsuitcase.com
CHEESE DUMPLINGS LAZY VARENIKI RECIPE - NATASHASKITCHEN.COM
Web Feb 18, 2013 4 Tbsp butter, soft or melted How to make Cheese Dumplings: 1. In a medium size bowl, whisk together 2 eggs, 3 Tbsp of sugar, 1/2 tsp salt and 15 oz of …
From natashaskitchen.com
From natashaskitchen.com
VARENIKI WITH FARMER'S CHEESE (Вареники) - PETER'S FOOD ADVENTURES
Web Sep 14, 2018 While the dough is resting, prepare the Farmer's Cheese filling. In a bowl, mix together Farmer's Cheese, eggs and salt until combined. Roll out the dough about …
From petersfoodadventures.com
From petersfoodadventures.com
LITHUANIAN FOOD: 20 DISHES TO TRY IN LITHUANIA | WILL FLY FOR …
Web Jan 1, 2023 Koldūnai are Lithuanian dumplings filled with various ingredients like minced meat (usually beef, mutton, or pork), curd cheese, mushrooms, herbs, and spices. To …
From willflyforfood.net
From willflyforfood.net
A SECRET HUNGARIAN CLASSIC: COTTAGE CHEESE DUMPLINGS – WITH …
Web Aug 21, 2020 zest of 1 lemon. a pinch of salt. bread crumbs. oil. powdered sugar and sour cream for serving. Beat the two eggs until until they are light and frothy, then add the …
From hungarytoday.hu
From hungarytoday.hu
LITHUANIAN CHEESE DUMPLINGS - BIGOVEN.COM
Web INGREDIENTS 1 Pot boil ing water 2 Egg whites; or 1 egg 1/2 ts Salt 1/2 c Flour 8 oz Cottage cheese; 1/2% fat, Servings INSTRUCTIONS Mix cottage cheese and egg. Add …
From bigoven.com
From bigoven.com
THE CHEFS RECLAIMING LITHUANIA'S CUISINE - BBC TRAVEL
Web Jan 18, 2023 It's got the tomato sauce brought over by Bona Sforza combined with the Litvak and Lithuanian love of dumplings in one dish. Makes: 8-10 portions Time: 1 hour, 25 minutes working time...
From bbc.com
From bbc.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love