Colțunași
coltunasi
Romanian and Moldovan filled dumplings made with cheese, potato, meat, jam, or fruit.
About this dish
Romanian and Moldovan filled dumplings made with cheese, potato, meat, jam, or fruit. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Moldovan potato colțunași
Dough
- 300 g all-purpose flour
- 1 egg
- 130-150 ml warm water
- 1/4 tsp salt
Filling
- 500 g boiled peeled potatoes
- 1 onion (120 g), minced
- 2 tbsp sunflower oil
- 1/2 tsp salt
- 1/4 tsp pepper
Topping
- 1 onion (120 g), sliced
- 2 tbsp sunflower oil
- 1
Dough: 300 g all-purpose flour; 1 egg; 130-150 ml warm water; plus the remaining ingredients listed for this component. Knead dough ingredients until smooth; cover and rest 30 minutes. Start with lower water, knead smooth and cover the rest.
- 2
Filling: 500 g boiled peeled potatoes; 1 onion (120 g), minced; 2 tbsp sunflower oil; plus the remaining ingredients listed for this component. Cook filling onion in oil until golden. Mash potatoes with onion, salt and pepper; cool. Cook onion over moderate heat until golden, use dry mash and cool filling.
- 3
Roll dough 2 mm thick, cut 8 cm circles, add about 1 tbsp filling and seal into crescents. Roll small batches, cover the rest and seal clean rims without trapped air.
- 4
Topping: 1 onion (120 g), sliced; 2 tbsp sunflower oil. Boil gently until floating, then 3 minutes longer. Fry topping onion in its oil until golden and spoon over drained dumplings. Floating starts final cook; test tender skin and drain before spooning on separately fried onion.
Note
This chooses the potato filling from the first source. Cheese and sour-cherry versions in the other links are separate recipes.