Lithuanian Mushroom Dumplings, Virtinukai su Grybais, from Taste Lithuania

"In contemporary Lithuanian gastronomy, there are various traditions with roots that date back several millennia. When crop failures occurred or when the fields and pastures were affected by drought, the threat of starvation forced people to revert to the forests and lakes, where they gathered berries and mushrooms, and where they hunted and fished. Culinary traditions differ from those of neighboring countries because of Lithuanians' extensive use of berries, mushrooms, wild honey, and leafy greens such as sorrel."

- Beata Nicholson

If there's one thing I can say about our family, it's that we make a mean dumpling! After making Beata's zucchini & mushroom pancakes, we couldn't wait to come back for the mushroom dumplings, virtinukai su grybais!

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Taste Lithuania

This Lithuanian mushroom dumplings recipe is from Taste Lithuania by Beata Nicholson.

Recipes adopted from other cultures were frequently incorporated into Lithuanian cuisine with the addition of wild mushrooms. This was how Tatar dumplings became Lithuanian dumplings.

The originality of our cuisine owes much to the dishes, seasonings, ingredients, and desserts that came to us from other lands and cultures.

The adoption by Lithuanians of gastronomic traditions from all the regions of Europe and the Near East was determined by Lithuania's geographic location - it lies at a cultural crossroads - and by the tolerance toward other cultures by the ruling elite.

It is my hope, as a historian of gastronomy, that readers will recognize tastes and smells from their own countries in more than one of these recipes - and that they will recall and pay homage to our common historical ties when they reach for a bite."

How to Make Lithuanian Mushroom Dumplings

Ingredients

• flour - grab your favorite all-purpose flour. We like Jovial einkorn all-purpose flour
• water
• salt
• mushrooms - this recipe calls for boletus (porcini) mushrooms, but if you can't find those, feel free to substitute. We like shiitake mushrooms for these dumplings
• onion - if you don't have a large onion, you can also use a leek
• pepper
• oil - Giadzy extra-virgin olive oil is perfect for this dumpling recipe and tastes great drizzled on top when serving

Equipment

• prep bowls
• kitchen scale
• measuring spoons
• measuring cup
• wooden spoon
• child-friendly knife
• butcher block
• saucier or sauté pan
• baking slab or lined sheet pan
• rolling pin
• mug or cup
• fork
• stock pot with pasta insert (or spider strainer)

Measure the Flour & Add Salt

Wash your hands with soap and water. Use a kitchen scale to measure the flour. Use your fingers to make a hole in the center of the flour and add salt.

Add the Water in Increments & Knead

Use a measuring cup to add half of the water to the flour. Stir it with a fork until the salt dissolves. Add the other half of the water and knead with your hands.

Cover the dough and place it in the fridge for 30 minutes.

Soak the Mushrooms

Wash your hands. Transfer the dried mushrooms to a bowl. Add enough hot water to the bowl to cover the mushrooms, and let it sit until the mushrooms become soft.

Beata says if you're too busy to soak the mushrooms, you can boil them, but the flavor won't be as good.

Chop the Onion & Mushrooms

Use a knife and a cutting board to peel and chop the onion. When the mushrooms are done soaking, chop them too.

Knead the Dumpling Dough

Remove the dumpling dough from the refrigerator and knead it for 7 to 10 minutes. It should be elastic and not stick to your hands when finished.

Cook the Onions

Heat the oil in a pan over medium heat. Transfer the onions to the pan. Cook the onions until softened.

Add the Mushrooms

Add the chopped mushrooms to the pan. Sauté until all of the moisture evaporates or the dumpling dough will not seal properly. Set the mushroom mixture aside.

Roll Out the Dough

Use a rolling pin to roll out the dough until it is about 1 millimeter thick. Grab a mug or glass and use it to cut out circles of dough.

Add the Mushroom Filling & Fold

Place some of the mushroom filling on one side of a dough circle, leaving room to seal. Fold the dough over to create a half-circle.

Use your fingers to seal the dumpling at the edges. Use a fork as desired.

Cook the Dumplings for 5 to 7 Minutes

Add water to a stock pot. If you use a pasta insert, you do not need any other tools. Place the pot on the stove over high heat and add salt. Once the water is boiling, add the dumplings to the pot. Cook the mushroom dumplings for 5 to 7 minutes for best results.

When finished, remove the dumplings and set aside to cool. Beata recommends serving with fried onions or leeks, drizzled with olive oil, and sprinkled with ground hemp seeds.