100 MIN.


Svilpikai is a very simple and everyday potato meal, called bulbonai by inhabitants of Aukstaitija region, and elsewhere were also called bulbosnikai. It is said that the Highlanders will never mix a dumpling with svilpikai, which are stuffed with berries or fruits, and even whistle when you eat them. Traditional svilpikai are baked in an oven, then can be stewed with butter and sour cream or served with curd and crackling sauce.

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You will need

5 - potatoes
1 glass of - flour
2 - eggs
- salt
0.5 cup of - milk
100 g - pieces of flitch of bacon
1 - onion
- Butter

Dish cooking

Peel off the cooked potatoes, grind, add flour, 2 eggs, and salt. Knead everything.

Roll the roller from the potato mass, make it flat and cut diagonally in rhombus-shaped pieces. Put them on a baking tin sprinkled with flour, cover with a whipped egg and cook in a 150-degree oven for about 20 minutes.

Put the potato snaps into a bowl, add chopped and fried onion and flitch of bacon, add milk and stew for 10 minutes.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process