Virtiniai

Dough: 300 g all-purpose flour; 1 egg; 120 ml water; plus the remaining ingredients listed for this component. Knead dough and rest covered 30 minutes. Knead until smooth and pliable, then cover during the rest. The dough should relax enough to roll without springing back.

Filling: 350 g peeled potatoes, finely grated; 80 g bacon, diced; 1 onion (100 g), minced; plus the remaining ingredients listed for this component. Cook bacon and onion in butter until golden. Squeeze potatoes lightly, add to the pan and cook 5 minutes, stirring. Season and cool. Render bacon and cook onion over medium heat. Squeeze excess potato liquid out before adding; stir so the grated potato separates rather than clumping. Spread the filling in a shallow dish and cool before wrapping.

Roll dough thin and cut 8 cm circles. Add filling, fold into crescents and press shut. Keep unused dough and cut circles covered. Divide filling evenly, leave a clean border and press the whole crescent seam closed without trapped air.

Serve: 120 g sour cream; 2 tbsp chopped chives. Boil gently 8-10 minutes until dough and grated potato are cooked. Drain and serve with sour cream and chives. Use a gentle boil and start timing after the water returns to temperature. Cut a test piece to check both tender dough and fully cooked grated potato. Drain well and add the measured sour cream and chives.