| Ausytes su grybais - Starter
(Little mushroom ears)
Cooking Recipes Ingredients:
3 cups flour
2 eggs
2 cups chopped, raw mushrooms
1 medium onion, finely diced
2 tbs. butter
2 tbs. sour cream
salt and pepper
water
Cooking Recipes Directions
Mushroom stuffing:
sauté onion in butter, add sautéed onion to
finely chopped mushrooms; add egg, season to taste with salt
and pepper. Mix well.
To make the dough:
Add sifted flour in a bowl with the eggs, a pinch of salt
and enough water to make a dough similar in consistency to
that of pasta dough. Roll out the dough thinly and cut into
2 in. squares, place a spoonful of mushroom filling in the
middle of the square and fold over, forming a triangle. Pinch
around the two sides, so stuffing does not leak out during
boiling, take the opposite corners and pinch together. Bring
to a boil salted water in a large pot and boil the ears for
5 to 7 mins. Remove with a slotted spoon and place into a
deep dish and pour over them melted butter, simmered gently
with sour cream and salt to taste.
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Didzkukuliai (or Cepelinai)
- Main
Cooking Recipes Ingredients:
1 kg uncooked potatoes,
3 or 4 boiled potatoes,
ground beef,
milk curd or mushrooms
Cooking Recipes Directions
Peel and grate the raw potatoes, then squeeze out the excess liquid
from them through a cheesecloth. Let the starch settle to the bottom
of the liquid, then pour the liquid off and add the starch back
to the potatoes. Peel and mash the boiled potatoes, then add them
to the grated ones. Add a dash of salt and knead the mass well.
Then take approximately egg-sized pieces of this mixture and form
into patties. Place spoonfuls of the previously prepared filling
into the center of the patties. Most often such a filling is made
from ground beef, milk curd or mushrooms with salt and spices. Close
the patties around the filling and form them into ovoid shapes.
Then place the cepelinai in salted boiling water and cook for approximately
30 minutes. Cepelinai are eaten with bacon or melted sour cream
and butter sauce. This dish is very filling, and was traditionally
only served for guests or during heavy labour seasons. |
