Švilpikai - Lithuanian Potato Dumplings

Recipe

Švilpikai - Lithuanian Potato Dumplings

Whistle Away with Švilpikai - Traditional Lithuanian Potato Dumplings

4.2 out of 5

Švilpikai are a beloved dish in Lithuanian cuisine, known for their comforting and hearty nature. These potato dumplings are a staple in Lithuanian households, often enjoyed as a main course or as a side dish.

Jan Dec
Side Dish› Švilpikai
European cuisine› Northern European cuisine› Baltic cuisines› Lithuanian cuisine

Preparation time

20 minutes

Cooking time

10-12 minutes

Total time

30-32 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free flour), Nut-free, Soy-free, Dairy-free (if using dairy-free butter instead of butter)

Allergens

Eggs, Wheat (if using regular flour)

Not suitable for

Vegan, Paleo, Keto, Low-carb, High-protein

Ingredients

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.

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