Lithuanian Mushroom Dumplings (Virtinukai su Grybais)
These dumplings, a testament to Lithuania's rich foraging culture, feature a savory filling of wild mushrooms encased in a tender dough. Often adapted from other cuisines, they showcase the Lithuanian knack for incorporating local ingredients into beloved dishes. Traditionally served with fried onions or leeks and a sprinkle of hemp seeds, they are a comforting and flavorful representation of Lithuanian home cooking.
🧂 Ingredients
- 3 cups All-purpose flour(plus extra for dusting)
- 1 cup Warm water
- 1 tsp Salt
- 50 g Dried porcini mushrooms
- 1 medium Onion(finely chopped)
- 2 tbsp Butter
- 1 tbsp Fresh dill(chopped)
- 1 tbsp Fresh parsley(chopped)
- 2 tbsp Vegetable oil(for frying)
- 1 tbsp Hemp seeds(for garnish (optional))
👨🍳 Instructions
- 1
Rehydrate the dried porcini mushrooms by soaking them in 1 cup of boiling water for at least 20-30 minutes. Reserve the soaking liquid.
💡 Tip: Ensure mushrooms are fully submerged. - 2
While mushrooms rehydrate, prepare the dough: combine 3 cups of all-purpose flour, 1 cup of warm water, and 1 tsp salt in a bowl. Mix until a cohesive dough forms. Knead for about 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
💡 Tip: Dough should be soft but not sticky. - 3
Drain the rehydrated mushrooms, reserving the liquid. Finely chop the mushrooms. In a skillet, melt 2 tbsp butter over medium heat. Add the finely chopped onion and sauté until softened and lightly golden. Add the chopped mushrooms and cook until they release their liquid and it evaporates.
- 4
Add the chopped fresh dill and parsley to the mushroom and onion mixture. Stir to combine. If the mixture seems dry, add a tablespoon or two of the reserved mushroom soaking liquid.
💡 Tip: This mixture will be the filling for the dumplings. - 5
Divide the rested dough into portions. Roll each portion thinly (about 1/16 inch thick) on a lightly floured surface. Cut out circles using a cookie cutter or glass rim (about 3 inches in diameter).
💡 Tip: Keep dough covered while working to prevent drying. - 6
Place about 1 teaspoon of the mushroom filling in the center of each dough circle. Moisten the edges of the dough with water and fold in half, pressing to seal. Crimp the edges with a fork or by hand to create a decorative pattern.
💡 Tip: Ensure a tight seal to prevent filling from leaking. - 7
Bring a large pot of salted water to a rolling boil. Carefully add the dumplings to the boiling water, being careful not to overcrowd the pot. Cook for 5-7 minutes, or until they float to the surface and the dough is cooked through.
- 8
While the dumplings are cooking, heat 2 tbsp vegetable oil in a skillet over medium heat. If serving with fried onions or leeks, prepare them now.
💡 Tip: This step is for pan-frying the boiled dumplings for a crispier texture, or for serving with fried toppings. - 9
Remove the cooked dumplings from the water with a slotted spoon. You can serve them immediately with fried onions/leeks and a sprinkle of hemp seeds, or pan-fry them in the hot oil until lightly golden and slightly crisp.
💡 Tip: Pan-frying adds a lovely texture.
💡 Pro Tips
- ✓For a richer flavor, use a mix of wild mushrooms if available.
- ✓Ensure the dumpling dough is not too dry, or it will be difficult to seal.
- ✓Don't overcook the dumplings, or they may become mushy.
🔄 Variations
- Add a tablespoon of sour cream or a pinch of nutmeg to the mushroom filling for extra flavor.
- Serve with a dollop of sour cream or a drizzle of mushroom broth.