Zagareliai I

Combine 2 cups flour and ½ tsp salt in a large bowl, creating a well in the center.

Add 4 egg yolks and 2 Tbsp sour cream to the well, then gradually incorporate the flour from the sides using a fork until a shaggy dough forms.

Add 1 Tbsp alcohol spirits and knead the dough by hand for 3–4 minutes until smooth and elastic. The dough should be fairly stiff.

Divide the dough into 4 equal portions and roll each portion into a long rope about ¼ inch thick on a lightly floured surface.

Cut each rope into small pieces (about ½ inch long) using a knife or pastry scraper, then toss gently with a little flour to prevent sticking.

Bring a large pot of salted water to a boil over high heat.

Drop the dough pieces into the boiling water in batches, stirring gently to prevent them from sticking together. Cook until they float to the surface, then continue cooking for 2–3 minutes more.

Remove the cooked zagareliai with a slotted spoon and transfer to a serving dish. Serve warm, plain or with a light sauce such as sour cream or mushroom sauce.