A classic Lithuanian breakfast or lunch dish, these sweet Farmer’s Cheese Dumplings—known as Varškės Virtinukai—are soft, comforting, and incredibly easy to make. Perfectly balanced between sweet and savory, they’re made with just a few simple ingredients like farmer’s cheese, flour, and egg, then served with a luscious butter and sour cream sauce. Think Lithuanian gnocchi—delicious with a dusting of sugar or a spoonful of jam!
Ingredients
For the Dumplings:
- 200 g (7 oz) farmer's cheese (half- or full-fat)
- 1 medium egg
- 1 tbsp white sugar
- Pinch of salt
- 100 g (¾ - 1 cup) all-purpose flour (as needed depending on cheese moisture)
For the Sauce:
- 20 g (1.5 tbsp) unsalted butter
- 2 tbsp sour cream (or crème fraîche)
- 1 tsp sugar (or to taste)
Instructions
- In a large mixing bowl, combine farmer's cheese, egg, sugar, and a pinch of salt.
- Gradually add flour until a soft dough forms that doesn’t stick to your hands.
- On a floured surface, roll the dough into ropes about 1.5 cm (0.6 in) thick.
- Slice into thumbnail-sized dumplings. Optionally shape or dimple them as preferred.
- Drop into a large pot of lightly salted boiling water. Gently shake the pot so they don’t stick.
- When the dumplings float, reduce to a simmer and cook for 2 more minutes.
- In a separate pan, melt butter and mix in sour cream. Add sugar if desired.
- Add the cooked dumplings to the sauce and coat gently.
- Serve warm in a shallow bowl, sprinkled with sugar or with jam/berry compote on the side.
Notes
Looking for a cozy, comforting dish that’s as easy to make as it is delicious? Discover Varškės Virtinukai — sweet Lithuanian Farmer's Cheese Dumplings that melt in your mouth and bring a taste of Eastern European tradition straight to your kitchen. 🌞🧀🍽️ What Are Varškės Virtinukai?
Varškės Virtinukai are traditional Lithuanian cheese dumplings made from just a handful of simple ingredients. The star? Lithuanian farmer's cheese (varškė)—a mildly tangy, soft cheese similar to quark or dry cottage cheese. These "lazy dumplings" are quick to prepare, with everything mixed in one bowl, rolled into ropes, sliced, boiled, and served warm with butter and sour cream sauce. They’re often compared to Italian ricotta gnocchi — soft, slightly chewy, and perfectly suited to both sweet and savory interpretations.☕️ How They're Served in Lithuania
In Lithuania, these cheese dumplings are a beloved weekend breakfast classic, often prepped the night before and cooked fresh in the morning. Traditionally, they’re served with a generous drizzle of melted butter and sour cream, and occasionally paired with jam, berry compote, or a dusting of sugar. 🥞🥒 For a savory twist, Lithuanians season the sour cream sauce with salt and black pepper and enjoy the dumplings for lunch.📅 Make-Ahead & Storage Tips
While cooked dumplings are best enjoyed fresh, the dough or shaped dumplings can be made ahead:- Refrigerate dough: Up to 48 hours, covered with plastic wrap.
- Pre-shape dumplings: Lay out on a floured surface, cover, and refrigerate for up to 2 days.
- Freeze: Flash-freeze shaped dumplings, then store in zip-top bags. Boil from frozen for 5-7 minutes.
🥑 Ingredient Notes
- All-purpose flour (plain flour): Use more or less depending on the moisture of your cheese.
- Egg: Medium (UK) or large (US).
- Farmer’s cheese (varškė): Use half- or full-fat (9-18%). Avoid low-fat for best texture.
- Sugar: White granulated or caster.
- Salt: Just a pinch of kosher salt.
- Unsalted butter
- Sour cream (or creme fraiche)
- Sugar (or powdered sugar for dusting)
🫑 What Is Lithuanian Farmer's Cheese?
In Lithuania, varškė refers to a dry-curd cheese similar to quark, used in many traditional recipes — from pancakes and cakes to these sweet dumplings. It’s less moist than ricotta, and provides the perfect texture for dumpling dough. Look for Twaróg, Tvorog, or Quark in Eastern European stores if you can't find Lithuanian varškė specifically.🌍 Step-by-Step Instructions
- Combine ingredients: In a large bowl, mix together the farmer's cheese, egg, sugar, and salt.
- Add flour: Gradually add flour until a soft, slightly sticky dough forms.
- Shape the dumplings: On a floured surface, roll dough into ropes about 1.5 cm (0.6 in) thick. Slice into small thumbnail-sized pieces.
- Boil: Gently drop dumplings into lightly salted boiling water. Shake the pot to prevent sticking. When dumplings float, simmer for 2 minutes.
- Make the sauce: In a separate pan, melt butter and mix in sour cream. Optional: add sugar for a sweet version.
- Coat & serve: Gently stir dumplings into the sauce. Serve warm in a shallow bowl, sprinkled with sugar or served with jam. 🌾🍝
🧳 Alternative Shapes
- Diagonal slices: Traditional method.
- Finger dimple: Shape into small balls and press the center.
- Ežiukai ("Little Hedgehogs"): Roll each piece across a grater for texture.
🧬 Ingredients (Serves 2)
- 200 g (7 oz) farmer's cheese (half- or full-fat)
- 1 medium egg
- 1 tbsp white sugar
- Pinch of salt
- 90-120 g (approx. ¾ - 1 cup) all-purpose flour*
- 20 g (1.5 tbsp) butter
- 2 tbsp sour cream
- 1 tsp sugar (or to taste)
Ooh, Varškės Virtinukai! These look amazing. I’ve been wanting to try a Lithuanian recipe, and the simplicity of this one is really appealing. That butter and sour cream sauce sounds divine – I’m definitely making these soon!