Dumplings are not an authentic Lithuanian dish, but almost every nation makes them in their own way – with different fillings. In the 19th century, Tyszkiewicz dumplings with ceps (Boletus edulis) and ham became very popular in Lithuania. Vanda Zavadskienė wrote them up in her book Lietuvos virėja (Lithuanian Cook) in 1862.
You will need:
- 2 c flour
- 4 eggs
- pinch of salt
- 140 g dried Boletus edulis
- 2 onions
- 2-3 tbsps. butter
- 200 g fatty smoked ham
- Combine the flour, two eggs, pinch of salt and boiled water, and knead into a stiff dough.
- Rinse the dried mushrooms, boil them until soft, and then chop finely.
- Finely chop the onion, squeeze its juice, and sauté it with a tablespoon of butter. Mix the sautéed onion with the mushrooms, two eggs, a pinch of salt and pepper.
- Mince the smoked ham into a uniform mass and mix it into the prepared filling.
- Roll out the dough until thin, then arrange balls of the filling at equal distances and fold the edge of the dough over them. Cut out the dumplings with a cutter and seal the edges. Repeat this process until you have used all the filling.
- Drop the dumplings into salted, boiling water. Remove once they float to the top.
- Serve topped with butter and sautéed onions.
This information was shared by Antanas Astrauskas.