Švilpikai - Lithuanian potato dumplings
Potato dumplings shvilpikai - a traditional dish of Lithuanian cuisine, which is akin to Italian gnocchi. I think in many cuisines of the world there are similar recipes, and each recipe has slight differences that are characteristic for a particular area. In addition to gnocchi, lazy dumplings and German dumplings are immediately remembered, because the principle of their preparation is very similar.
Boiled potatoes are turned into mashed potatoes, add flour, sometimes eggs, herbs and fried vegetables. From the potato mass, small dumplings are molded or formed with a spoon (depending on the consistency of the dough) and boiled in salt water.
Shvilpikay fried in hot oil before cooking or baked in the oven. When roasting, these dumplings whistle, hence another name - potato whistlers.
A variety of sauces are prepared for this dish: with meat sauce, mushroom, or just mix sour cream with dill, salt and onions. Fast and tasty!
- Time for preparing: 35 minutes
- Servings Per Container: 4-5
Ingredients for Schwilpike Potato Dumplings
- 800 g of potatoes;
- 2 cloves of garlic;
- 1 chicken egg;
- 2 tbsp wheat flour (with a hill);
- 25 g butter;
- salt pepper;
- fresh herbs for serving.
For the sauce:
- 200 g of sour cream;
- 35 g of dill;
The method of preparation of potato dumplings shvilpikay
Peel the potatoes, cut into round slices, about a centimeter thick. Peel the garlic, cut into slices. Throw potatoes and garlic into boiling water, cook until tender. Sliced potatoes will boil faster than whole tubers.
We merge the water from the finished potato, knead the nibbler until smooth.
Cool the mashed potatoes a bit, add the egg, wheat flour and salt. Mix the ingredients - the dough is ready.
Pour a little flour on the board, put 2-3 tablespoons of potato dough, roll up the sausage. Cut the sausage into slices about a centimeter wide - you get small cakes.
We heat the butter in a pan, quickly fry the flat cakes to a golden color. Cook carefully, tender dough.
When I cook gnocchi and dumplings, I have to boil them in a colander to survive. With fried dumplings a colander is not needed!
Pour 2 liters of boiling water into the pan, salt. We spread the fried potato dumplings into the boiling water with a slotted spoon, cook for 2 minutes, immediately remove, put on the board.
Finely chop a bunch of fresh dill, sprinkle with salt. Grind dill with salt until green juice stands out. Mix the chopped dill with sour cream.
Put sour cream sauce on a plate.
We spread potato dumplings on sour cream sauce, sprinkle with fresh herbs and immediately serve.
This simple dish pleasantly diversifies 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 festive feasts there are a lot of unclaimed boiled potatoes: you will not serve them on the table, and it is a pity to throw them away. This is where Shvilpikai, the potato whistlers, will have to go to the court. Under a delicious and hearty sauce - why not lunch?