TINGINIO CEPELINAI (CHEESE DUMPLINGS) - LITHUANIAN
Cepelinai are one of the favorite dishes of Lithuania, but are quite labor-intensive to make. You have to grate the potatoes, then squeeze out as much liquid as possible. I was intrigued by recipes of this name that I found in a number of Lithuanian blogs, which literally translates as "Lazyman's cepelinai", and inspired by them, developed this recipe. This recipe is for two adults, two dumplings a person as a main dish, but children would probably just eat one. The texture is very reminiscent of the potato cepelinai, but you can easily make these for dinner. I keep forgetting to time myself, but I'm sure this doesn't take me more than about 30 minutes.
Provided by duonyte
Categories Cheese
Time 45m
Yield 4 dumplings, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the cheese, farina, potato starch, egg and salt. I first stir with a spoon, but then knead it right in the bowl with my hand, to ensure that everything is thoroughly mixed. Cover and let it stand while you make the filling. (Letting it stand about 10 or 15 minutes lets the farina hydrate and I think makes the dough hold together better).
- Saute the onion in the oil in a small saucepan until translucent.
- Add to the remaining filling ingredients in a small bowl. Mix thoroughly.
- Divide into four portions and form into small sausage shapes. Cover.
- Sprinkle two or three tablespoons of potato starch onto a large plate and set aside.
- Fill 2 or 3 quart saucepan with water, add salt, and bring to a boil while making the dumplings.
- Divide the dough into four portions - I do this right in the bowl, just cutting through it with a knife.
- Dampen your hands with cool water before forming each dumpling. Take one portion of the dough and flatten it on the palm of one hand into an oval.
- Place on portion of the filling onto the dough and form the dough around it into an oval shape - it's important to make the exterior very smooth, without any cracks or seams - this will keep them dumplings from splitting as they cook.
- Place the dumpling onto the potato-starch-sprinkled plate and roll it around to dredge in the starch.
- Repeat with the remaining dough and filling.
- When they are all done, carefully place each dumpling into the pot of boiling water. They should fit without crowding or overlapping. If there is any potato starch left on the plate, just scrape it right into the water, as well.
- Let the water return to a boil and reduce it to a slow boil - more than a simmer, but not a full out boil.
- Cook for about 10 minutes after it returns to a boil.
- While these cook, make the sauce.
- Chop the bacon and saute it in a small saucepan.
- As it starts to get translucent, add the mushrooms and butter, and saute until cooked through.
- Remove the dumplings with a slotted spoon, plate and cover with sauce.
- Note1: "Varske" is what we call farmers' cheese in Lithuanian. Tvarog is widely available in many places and is essentially the same. You want to use one that is whole milk or made from not less than 2% milk. Leaner cheese will not hold together as well - probably you would need more potato starch.
- Note2: The mushrooms are not traditional in the sauce, but I like them, and that way I am not using as much bacon. However, you can serve with just melted butter and sour cream, or any similar sauce that you might have in your files. To reduce calories, you can just saute some mushrooms and perhaps have a little sour cream on the side.
- Note3: I've made this with both ground beef and ground pork. I intend to make a cheese filling also, and I think a mushroom filling would also be very good, if you want to keep this vegetarian.
- Note on Servings: We will eat two each, with that making up our entire meal. If you serve with soup, some veggies, etc., in a more usual fashion, you can probably serve 3 or 4 people.
- Cheese filling: Take about 4 ounces of the farmers' cheese and place in a small bowl. Add the minced green top of one scallion, a pinch of salt and about 1 tbl of cooked minced bacon (I just take from the sauce). You might need a little of the bacon grease to help mix it together. Minced mint or tarragon is traditional, but I had none. I mixed it well and divided into six sections. I then divided the dough into six sections. Cheese filled dumplings are traditionally smaller. Make then as above, but form them into round balls - again, the shape is traditional when using a cheese filling. They will take a minute or two less to cook.
Nutrition Facts : Calories 385.3, Fat 24.6, SaturatedFat 14.3, Cholesterol 104.7, Sodium 1044.2, Carbohydrate 25, Fiber 1, Sugar 0.9, Protein 16.1
LITHUANIAN FARMERS CHEESE
This is a super easy recipe for cheese ! I found this recipe on Cheeses of Antiquity website. Terese Vekteris was the person who was making the cheese. What I like about it is that it uses buttermilk and no rennet. I thought this cheese by itself to be on the plain side but very good with garlic, chives and cracked black pepper...
Provided by Millie Johnson
Categories Other Side Dishes
Time 10h45m
Number Of Ingredients 10
Steps:
- 1. Let milk and buttermilk set out on the counter for an hour to warm.
- 2. Pour milk into pot and heat slowly on med. heat to almost boiling (180*F).
- 3. Remove from heat and add buttermilk.Curds should start to form immediately. Give a gentle stir but try not to break the curd. Let set 5 minutes.
- 4. Line your colader with the cheesecloth and set it in the sink. (If you want to catch the whey to use for cooking, set colander over another large pot.)
- 5. Mine was draining slow so I gathered the ends and gently see-saw the curds back and forth, lifting one end up then the other.
- 6. Once most of the liquid has drained gather corners and tie.
- 7. Loop string then hang till it stops dripping.
- 8. Take down and give it a wring then press for 10-12 hours. The longer you press the drier the cheese will be. I did not have a press so I sandwiched it between a cutting board and a fry pan and put a cast iron skillet on top with a coffee can filled with water inside that, then the lid to the skillet on top .
- 9. Turn cheese out into a bowl and salt to taste and garnish.
More about "lithuanian farmers cheese recipes"
FARMER'S CHEESE DUMPLINGS (TRADITIONAL LITHUANIAN …
From tasteoflithuania.com
Cuisine Eastern European, LithuanianTotal Time 25 minsCategory Breakfast, Lunch
LITHUANIAN BREAKFAST: FARMER'S CHEESE AND SOUR CREAM
From tasteoflithuania.com
SURIS - LITHUANIAN FARMER'S CHEESE
From cheesemaking.com
LITHUANIAN GARLICKY FARMER’S CHEESE WITH WALNUTS
From beyondceliac.org
CHEESE DUMPLINGS LAZY VARENIKI RECIPE - NATASHA'S …
From natashaskitchen.com
FARMER'S CHEESE (VARšKė) | TASTE OF LITHUANIA
From tasteoflithuania.com
LITHUANIAN BREAKFAST CHEESECAKE (FARMER'S CHEESE CHEESECAKE)
From tasteoflithuania.com
LITHUANIAN FARMER’S CHEESE PANCAKES (KEPTI VARSKECIAI)
From tasteoflithuania.com
VARSKECIAI RECIPE - TRADITIONAL LITHUANIAN DISH
From excitedfood.com
FARMER CHEESE AND APPLE CAKE / VARšKėS IR OBUOLIų PYRAGAS
From lithuanianintheusa.com
VARšKėS SPURGOS, LITHUANIAN FARMER CHEESE FRITTERS
From foodperestroika.com
FLUFFY FARMER CHEESE PANCAKES / PURūS VARšKėčIAI
From lithuanianintheusa.com
TRADITIONAL FARMER’S CHEESE DUMPLINGS ... - LITHUANIAN …
From lithuanianintheusa.com
SURIS RECIPE | LITHUANIAN FARMER’S CHEESE | CHEESE MAKING
From blog.cheesemaking.com
5 MOST POPULAR LITHUANIAN CHEESES - CHEF'S PENCIL
From chefspencil.com
FARMERS CHEESE TVOROG RECIPE (домашний сыр)
From natashaskitchen.com
LITHUANIAN FARMER CHEESE CAKE RECIPE (DRAUGYSTėS …
From tasteoflithuania.com
LITHUANIAN FARMER CHEESE FRIED PASTRY STRIPS / VARšKėS žAGARėLIAI …
From app.samsungfood.com
HOW2HEROES » LITHUANIAN FARMER CHEESE
From how2heroes.com
HOMEMADE FARMER'S CHEESE (TVOROG) - OLGA IN THE …
From olgainthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love