Švilpikai - Lithuanian Potato Dumplings

Ingredients

• 4 large potatoes, peeled and grated (about 500g / 1.1 lb) 4 large potatoes, peeled and grated (about 500g / 1.1 lb)
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 2 eggs 2 eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Pinch of nutmeg Pinch of nutmeg

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 2g (0.5g saturated)
• Carbohydrates: 52g (2g sugars)
• Protein: 7g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large mixing bowl, combine the grated potatoes, flour, eggs, salt, black pepper, and nutmeg. Mix well until a sticky dough forms.
3. 3.
   Bring a large pot of salted water to a boil.
4. 4.
   Using wet hands, shape the dough into small dumplings, about the size of a walnut.
5. 5.
   Carefully drop the dumplings into the boiling water and cook for about 10-12 minutes, or until they float to the surface.
6. 6.
   Remove the dumplings from the water using a slotted spoon and transfer them to a serving dish.
7. 7.
   Serve the Švilpikai hot, topped with a dollop of sour cream or melted butter.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to prevent the dumplings from becoming too watery.
• Flour — Use all-purpose flour for the best texture, but you can also use gluten-free flour if needed.
• Eggs — Room temperature eggs work best for this recipe as they incorporate more easily into the dough.

Tips & Tricks

• To add a twist to the traditional recipe, you can mix in some grated cheese or cooked bacon into the dough for extra flavor.
• If the dough is too sticky to handle, lightly dust your hands with flour before shaping the dumplings.
• Leftover Švilpikai can be refrigerated and reheated in a pan with a little butter for a delicious next-day meal.

Serving advice

Serve Švilpikai as a main course with a side of sautéed vegetables or a fresh salad. They can also be served as a side dish alongside roasted meats or stews.

Presentation advice

Arrange the Švilpikai neatly on a serving platter and drizzle melted butter or sour cream over the top. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for a pop of color.