Koldūnai / Kalduny
koldūnai · kalduny
Small filled dumplings found in Lithuanian and Belarusian cuisines, commonly containing meat, mushrooms, or cheese.
About this dish
Small filled dumplings found in Lithuanian and Belarusian cuisines, commonly containing meat, mushrooms, or cheese. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Lithuanian pork koldūnai
Dough
- 320 g all-purpose flour
- 1 egg
- 120-140 ml water
- 1/4 tsp salt
Filling
- 350 g ground pork
- 1 small onion (80 g), minced
- 1 tbsp oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Serve
- 100 g bacon, diced
- 150 g sour cream
- 1
Dough: 320 g all-purpose flour; 1 egg; 120-140 ml water; plus the remaining ingredients listed for this component. Knead dough ingredients to a soft, elastic dough; cover and rest 25 minutes. Bring liquids and flour together gradually, knead until smooth and cover during the rest. A flattened piece should not tear or stick heavily.
- 2
Filling: 350 g ground pork; 1 small onion (80 g), minced; 1 tbsp oil; plus the remaining ingredients listed for this component. Soften onion in oil and cool. Mix with pork, filling salt and pepper; chill. Use medium heat and cook onion until translucent, then cool before adding to raw pork. Mix evenly and refrigerate covered.
- 3
Roll dough thin and cut 7 cm circles. Enclose about 2 tsp filling in each crescent and seal firmly. Roll small sections about 1-2 mm thick, keeping the rest covered. Leave a clean rim, squeeze air away from the filling and pinch the full crescent edge shut.
- 4
Serve: 100 g bacon, diced; 150 g sour cream. Boil in batches 7-9 minutes until tender and pork reaches 71°C/160°F. Fry bacon until crisp and serve over dumplings with sour cream. Cook in a roomy pot and stir once to release the bottoms. Start timing from the return to a gentle boil. Check a tender skin and the center temperature, drain carefully and spoon over the crisp bacon and sour cream.
Note
Cooked onion seasons the raw pork filling. Crimped crescents and joined-tip forms both fit the linked sources.