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The Lithuanians are world leaders in the discipline of combining potatoes with mushrooms; I will never forget this day, the day on which I tasted žemaičių blynai su grybais for the first time.  They are so fucking delicious I am salivating as I type. 

 If you’re hungry, but don’t want something too heavy or too rich, though it has to fill you up, not too much mind you, just enough to satisfy then this is the dish you are seeking.

 Absolutely no substitutions can be made, it has to be pickled mushrooms, it has to be potato, and it has to be served with sour cream and dill.

Makes Dulcie's List   Makes Cosmin's List


 Potato Dough
  • 500g potatoes (17.6oz / 2.2 cups)
  • 1 egg
  • 2 tbsp plain  flour (all purpose flour)
  • Salt and pepper
  • 350ml white wine vinegar (0.6 pints / 1.5 cups
  • 700ml water (1.2 pints / 2.9 cups)
  • 4 squashed garlic cloves
  • 1 tbsp peppercorns
  • 2 bay leaves
  • 470g mixed fresh mushrooms chopped (i.e. chestnut, oyster, chanterelle etc) (16.6oz / 2.7 cups)
 To Cook
  • 3-4 tbsp butter
 To Serve
  • Sour cream and dill


  • Calories | 193
  • Fat | 2.5g

Serves | 12 portions

Prep Time | 30 minutes (plus overnight marinating and 2 hours chilling)

Cooking Time | 45 minutes


  1. Prepare the filling the night before. In a large pan add the vinegar, water, garlic, peppercorns and bay leaves to the boil.  Add the chopped mushrooms, and simmer for 15 minutes.  Drain and dry on a two clean tea towels overnight (one at the base and one covering the mushrooms).
  2. To prepare the dough, peel and roughly chop the potatoes. Boil in water until tender, drain and leave to cool to room temperature.
  3. Mash the potatoes, stir in the egg, flour and salt and knead together until you have a smooth stick dough. Cover and refrigerate for at least 30 minutes.
  4. Divide the dough into 12, roll each potion into discs, spoon in the filling, fold the dough over and seal closed. Coat with flour and refrigerate for at least 30 minutes.
  5. Fry in the butter in batches until golden brown.
  6. Serve with sour cream and dill.

Based on a recipe found at

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