How to Make Delicious Latvian Bacon Dumplings | Speķa Pīrāgi

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork shoulder

Turkey bacon offers a lower fat option while pork shoulder can be a more economical choice.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative, while margarine is often less expensive.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more shelf-stable, and parsley is a common, cheaper herb.

Combine milk, yeast, salt, and sugar in a bowl and mix until dissolved.

Add softened butter and white bread flour to the mixture and mix to form a dough.

Knead the dough by hand for about 4 minutes until smooth and cohesive.

Cover the dough and let it ferment for 2 hours or until doubled in size.

Divide the dough into 16 equal pieces and shape them into balls.

Let the dough balls rest for 15 minutes to relax.

Flatten each dough ball to about 4 inches in diameter, leaving the middle slightly thicker.

Place a teaspoon and a half of the filling (pork, onions, black pepper) in the center of each dough circle.

Fold the dough over the filling and seal the edges together.

Shape the dumpling as desired and place on a tray lined with non-stick paper.

Cover the dumplings and let them proof for about 1.5 hours.

Preheat the oven to 230°C.

Brush the dumplings with egg glaze, let it dry for 5 minutes, then brush again.

Bake the dumplings for about 12 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens