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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nellie's Virtiniai's (Lithuanian Meat Dumplings) Recipe

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This recipe for Nellie's Virtiniai's (Lithuanian Meat Dumplings) is from The Weeks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough: 3 eggs, 2 T. Water, 1 tsp. salt, 2 c. flour.

Filling: 1 lb meat (Venison/Beef roast, 1 small onion, 1 egg beaten, 1 tsp. salt, 1 tsp. pepper, 1 T. butter.
Directions:
Directions:
Dough: Combined eggs and water and beat thoroughly. Add salt and flour to make a soft workable dough. Divide dough into 3 parts, sprinkle board with flour and roll dough into 1/8 inch thickness. Cut out rounds with cookie cutter or large glass.
Filling: Bake Venison or Beef roast at 350 degrees until done, then grind. Saute chopped onion in butter and add to the ground meat mixed with egg and spices. Put a teaspone of the meat filling each round and fold over and seal the edges. Brop each dumpling intosalted boiling water and simmer for about 15 minutes. Lift out dumplings with slotted spoon; serve with sour cream and butter or make a sauce with mushroom soup.

 

 

 

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