Kugelis, a Lithuainian dish my grandmother used to make.  I always though it was called korsha. Lithuanian was her native tongue, so I did not always understand her English. If you like potatos then this is one to try.

Kugelis, a Lithuainian dish my grandmother used to make. I always though it was called korsha. Lithuanian was her native tongue, so I did not always understand her English. If you like potatos then this is one to try.

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Lithuanian Koldūnai | Meat Dumplings (Recipe). Also known as virtiniai, koldunai are small dumplings similar to ravioli or Polish Pierogi.

Lithuanian Koldūnai | Meat Dumplings (Recipe). Also known as virtiniai, koldunai are small dumplings similar to ravioli or Polish Pierogi.

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How to Make Lithuanian Cepelinai Dumplings - Step-by-Step Instructions for Making Lithuanian Cepelinai Dumplings

How to Make Lithuanian Cepelinai Dumplings - Step-by-Step Instructions for Making Lithuanian Cepelinai Dumplings

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Lithuanian Cabbage Rolls (Balandeliai) - cabbage leaves stuffed with seasoned meat and rice and served with a creamy, tangy tomato sauce.

Lithuanian Cabbage Rolls (Balandeliai) - cabbage leaves stuffed with seasoned meat and rice and served with a creamy, tangy tomato sauce.

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Ausukes ("little ears" - Lithuanian pastries) 2 eggs 3 tbsp. sweet cream (I substituted whole milk) 1 tbsp. sugar About 1 3/4 cups pastry flour (I used all-purpose)  Beat eggs until light and fluffy. Add sugar and cream. Add enough flour to make a dough which can be rolled very thin. Cut into diamond shapes. Slash the center of each diamond, twist one end through the hole to form a knot. Fry in hot fat until lightly browned. Drain on absorbent paper. Dust with powdered sugar.

Ausukes ("little ears" - Lithuanian pastries) 2 eggs 3 tbsp. sweet cream (I substituted whole milk) 1 tbsp. sugar About 1 3/4 cups pastry flour (I used all-purpose) Beat eggs until light and fluffy. Add sugar and cream. Add enough flour to make a dough which can be rolled very thin. Cut into diamond shapes. Slash the center of each diamond, twist one end through the hole to form a knot. Fry in hot fat until lightly browned. Drain on absorbent paper. Dust with powdered sugar.

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