COTTAGE CHEESE DUMPLINGS
\nVar\u0161k\u0117\u010diai<\/p>\n
\u00bd lb. dry cottage cheese
\n1 egg yolk
\n\u00bd onion, chopped
\n1 tsp. butter
\n1\u00bd cups sifted flour
\n1 egg
\nSalt
\n1 Tbsp. water (about)
\nSaut\u00e9 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 of dough, place spoonfuls of cheese mixture. Fold over dough; cut each mound with inverted tumbler which has been dipped in flour. Press edges together tightly. Boil a few at a time in salted water about 7 minutes. Remove from water. Serve with melted butter and sour cream. Chopped mint and a dash of cinnamon can be substituted for saut\u00e9ed onion.<\/p>\n
SAUERKRAUT DUMPLINGS
\nRaugint\u0173 kop\u016bst\u0173 kold\u016bnai
\n6 egg yolks
\n4 cups flour
\n1 cup milk
\n\u00bc cup butter
\n\u00bd Tbsp. salt
\nSauerkraut filling
\n1 cup sauerkraut
\n5 strips bacon
\n\u00bd small onion, diced
\n1 tsp. caraway seed
\nCombine eggs, flour and salt. Scald milk; melt butter into milk. Add scald- ed mixture to first mixture. Roll on floured board to about \u00bc-inch thickness. Cut into 3-inch circles. Place a spoonful of sauerkraut filling in center of each dough circle; fold in half and seal with edge of fork. Drop into pot of boiling water. When they float to the top, re- move. Fry in butter just before serving.
\nSauerkraut filling:
\nRinse sauerkraut; simmer in covered pot with caraway seed and 2 cups water for \u00bd hour. Chop bacon into small pieces; fry with onions. Drain sauerkraut; add to bacon. Fry mixture for 5 minutes; cool.<\/p>\n
BEEF FILLED DUMPLINGS
\nM\u0117siniai kold\u016bnai<\/p>\n
3 cups flour (about)
\n1 tsp. salt
\n1 egg
\n\u00bd cup milk
\n\u00bd cup water
\nBeef filling
\n1\u00bd lbs. lean ground beef
\n2 eggs, beaten
\n1 small onion, grated
\nSalt and pepper to taste
\nCombine filling ingredients well. For dough: Beat egg; add milk, water and salt. Add flour gradually, using enough to make a soft dough. Roll thin and cut in 3 to 4-inch circles. Fill with rounded teaspoons of beef filling. Fold over circles of filled dough; press edges together to seal. Drop into boiling water; simmer about 20 minutes.<\/p>\n
BAKED POTATO DUMPLINGS
\nKept\u0173 bulvi\u0173 virtiniai<\/p>\n
5 medium potatoes
\n1\u00bd cups flour
\n2 tsps. salt
\n1 small onion
\n\u00bc lb. butter or margarine
\n\u00bd pint sweet cream
\nBoil potatoes with jackets on until done. Cool and peel. Mash; add flour and salt. Roll into strips on floured board; cut diagonally into small diamond shapes. Bake in 400 \u00b0 oven for 30 minutes. While they are baking, prepare sauce. Sauce: Dice and fry onion in butter or margarine. When onion is tender, add cream. Pour over baked dumplings and serve.<\/p>\n
GRATED POTATO MEAT DUMPLINGS
\nBulvi\u0173 ir m\u0117sos kukuliai<\/p>\n
7 to 8 medium potatoes
\n1 tsp. salt
\n\u00bd lb. ground meat
\n4 boiled potatoes
\n2 eggs
\n1 small onion
\nSalt and pepper to taste
\nPeel and grate raw potatoes; strain through cloth. Add mashed boiled potatoes, salt, pepper and beaten eggs; combine thoroughly. Pat this mixture into oblongs about the size and shape of small frankfurter roll. On each oblong, place a spoonful of meat to which chopped on ion, salt and pepper have been added. Fold potato mixture around meat. Drop into boiling salted water; boil 20 to 25 minutes. Serve with melted butter or sour cream. Fresh or leftover meat can be used. Cottage cheese can be substituted for meat.<\/p>\n
FRUIT DUMPLINGS
\nVaisi\u0173 kold\u0173nai
\n\u00be cup milk
\n\u00bd tsp. salt
\n2 Tbsps. butter
\n1\u00bd cups flour
\n2 eggs
\nPlums or other fruit
\nMore flour for rolling out dumplings Bring milk, salt and butter to boil; add flour and mix well until dough is stiff and does not stick to mixing spoon and pot. Let cool; add eggs and mix well. Roll out dough; cut into squares. Fill squares with fruit, roll and place in boiling water; boil about 5 minutes or longer, depending on size. Sprinkle with sugar, cottage cheese and butter or sour cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
COTTAGE CHEESE DUMPLINGS Var\u0161k\u0117\u010diai \u00bd lb. dry cottage cheese 1 egg yolk \u00bd onion, chopped 1 tsp. butter 1\u00bd cups sifted flour 1 egg Salt 1 Tbsp. water (about) Saut\u00e9 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 …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-3330","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3330","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=3330"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3330\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}