Shvilpikai potato dumplings are a traditional dish of Lithuanian cuisine, which is akin to Italian gnocchi. I think that in many cuisines of the world there will be similar recipes, and each recipe has some slight differences characteristic of a particular locale. In addition to gnocchi, lazy dumplings and German dumplings are immediately recalled, because the principle of their preparation is very similar.
Boiled potatoes are mashed, flour is added, sometimes eggs, herbs and roasted vegetables. Potato masses are molded or molded with a spoon (depending on the consistency of the dough) small dumplings and boiled them in salted water.
Schilpikai before cooking is fried in hot oil or baked in the oven. When roasting, these dumplings whistle, hence another name - potato whistles.
The sauces for this dish are prepared by a variety of: with meat sauce, mushroom, or just mix sour cream with dill, salt and onion. Quick and tasty!
- Cooking time: 35 minutes
- Servings: 4-5
Ingredients for Schilpickai potato dumplings
For dumplings:
- 800 g of potatoes;
- 2 cloves of garlic;
- 1 chicken egg;
- 2 tbsp. l wheat flour (with a hill);
- 25 g butter;
- salt, pepper;
- fresh greens to serve.
For the sauce:
- 200 g sour cream;
- 35 g of dill;
- salt.
Method of cooking Schwilpickai potato dumplings
Clean potatoes, cut into round slices, about a centimeter thick. Garlic peel, cut into plates. We throw potatoes and garlic in boiling water, cook until ready. Sliced potatoes will cook faster than whole tubers.
Drain the water from the finished potato, knead it until smooth.
Slightly cool the mashed potatoes, add the egg, wheat flour and salt. Mix the ingredients - the dough is ready.
Put some flour on the board, lay out 2-3 tablespoons of potato dough, roll up the sausage. Cut the sausage into slices about a centimeter wide - you get small flat bread.
Heat the butter in the pan, quickly fry the pellets until golden brown. Cook gently, the dough is tender. When I cook gnocchi and dumplings, I have to boil them in a colander to survive. You don't need a colander with fried dumplings!
In a saucepan, pour 2 liters of boiling water, salt. We spread skimmer fried potato dumplings in boiling water, cook for 2 minutes, immediately remove, put on the board.
Finely chop a bunch of fresh dill, sprinkle with salt. Pound dill with salt until green juice is released. Mix the ground up dill with sour cream.
Put sour cream sauce on a plate.
Spread potato dumplings on sour cream sauce, sprinkle with fresh herbs and serve immediately.
This simple 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 feast there are a lot of unclaimed boiled potatoes: you do not serve the table, and it is a pity to throw it away. In this case shvilpikai will have to court - potato whistles. Under the delicious and nourishing sauce - why not lunch?
