Virtinukai are Lithuania's curd-cheese dumplings — small wheat-dough half-moons filled with sweetened curd cheese (varškė), boiled, and served with sour cream and crisp bacon bits. They are the Lithuanian cousin of Polish pierogi and Russian vareniki, but the curd filling (not meat or potato) is the Lithuanian signature.
Virtinukai are the Lithuanian version of the widespread Eastern European filled-dumpling family (Polish pierogi, Russian vareniki, Ukrainian varenyky). What makes them distinctly Lithuanian is the curd cheese (varškė) filling — sweetened with sugar and egg yolk, sometimes flavored with vanilla or lemon zest. They are smaller than Polish pierogi and typically served with sour cream and crisp bacon bits (a combination found across the Baltic). They can be savory (with potato or meat) or sweet (the curd version, served as a main dish or dessert). Every Lithuanian household makes them, and they are a staple of Sunday family meals.
A small, tender dumpling, the dough thin, the filling soft and slightly tangy from the curd cheese. The contrast of sour cream and crisp, salty bacon bits on top is perfect. Eat 8 or 10; you cannot stop. They are the most comforting dumpling in Lithuania.
The dough is a simple wheat-flour-and-water dough (no egg, traditionally), rolled thin and cut into circles. The curd filling is varškė (dry curd cheese) mixed with egg yolk and sugar — it must be dry enough not to leak during boiling. The dumplings are sealed by crimping the edges, boiled in salted water 3-4 minutes (until they float), and served immediately with sour cream and bacon bits.
Variations
Some fill with potato or meat for a savory version; some add vanilla to the curd; some pan-fry leftover boiled dumplings the next day.
On the Palate
Where Virtinukai sits in the Lithuanian flavor cloud
Ingredients
Serves 4How it's made
8 steps · 1 hour active + 30 min waiting
- 132 min
Make dough: knead 300 g flour, 150 ml warm water, 1 tsp salt; rest 30 minutes.
- 25 min
Make filling: mix 300 g dry curd cheese (varškė), 1 egg yolk, 2 tbsp sugar, 1 tsp vanilla.
Watch outKeep the curd filling on the dry side — a wet, loose filling leaks through the seam and the dumplings burst as they boil.
- 38 min
Roll the dough thin; cut 7-cm circles.
- 410 min
Place 1 tsp filling on each circle; fold to a half-moon; crimp the edges.
- 55 min
Boil in salted water 3-4 minutes, until they float.
Watch outThey're done the moment they bob up and float — pull them promptly, because overboiling turns the wrappers slimy and split.
- 65 min
Meanwhile, fry 100 g diced bacon until crisp.
- 72 min
Scoop the dumplings into bowls; top with sour cream and crisp bacon bits.
- 81 min
Serve hot.
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