Traditional Belarusian Kalduny Recipe

Ingredients

  • For the Dough:
    • 2 cups of all-purpose flour
    • 1/2 teaspoon of salt
    • 2 large eggs
    • 1 tablespoon of vegetable oil
    • 1/2 cup of water
  • For the Filling:
    • 1 pound of ground beef or pork
    • 1 large onion, finely chopped
    • 2 cloves of garlic, minced
    • 1 tablespoon of vegetable oil
    • Salt and pepper to taste
  • For the Topping:
    • 2 tablespoons of butter
    • 1/2 cup of sour cream
    • 1/4 cup of chopped fresh dill or parsley

Steps and instructions

  1. Begin by preparing the dough. In a large bowl, mix together the flour and salt.
  2. Make a well in the center of the flour mixture and add the eggs, oil, and water.
  3. Mix the ingredients together until a soft dough forms. Knead the dough on a floured surface until smooth and elastic. Let it rest, covered, for about 30 minutes.
  4. While the dough is resting, prepare the filling. In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until they are soft and slightly golden.
  5. Add the ground beef or pork to the skillet and cook until no longer pink. Season with salt and pepper to taste. Set aside to cool.
  6. Once the dough has rested, divide it into two portions. Roll out one portion until it's about 1/8 inch thick.
  7. Using a round cutter or a glass, cut out circles from the dough. Place a spoonful of the meat mixture in the center of each circle. Fold the dough over the filling and press the edges together to seal.
  8. Repeat with the remaining dough and filling.
  9. Bring a large pot of salted water to a boil. Add the kalduny and cook until they float to the top, about 3-4 minutes. Remove with a slotted spoon and drain.
  10. In a small saucepan, melt the butter. Drizzle it over the cooked kalduny.
  11. Top with sour cream and chopped fresh dill or parsley before serving.

Tools for making

Recipe variations

  • Use a different type of flour such as whole wheat flour or rye flour for a healthier twist.
  • Experiment with different fillings like sautéed mushrooms, spinach and feta cheese, or mashed potatoes and cheese.
  • Replace the ground beef or pork with ground chicken, turkey, or even a plant-based meat alternative for a meat-free version.
  • Add additional seasonings or spices to the filling, such as paprika, cumin, or herbs like thyme or rosemary.
  • Try a different topping such as tomato sauce, grated cheese, or a yogurt-based sauce instead of sour cream.
  • Add vegetables to the filling mixture, such as finely diced bell peppers, carrots, or zucchini for added flavor and texture.
  • Make mini-sized kalduny by using a smaller cutter or glass to cut out the dough circles and adjust the cooking time accordingly.
  • For a sweet variation, skip the savory filling and instead fill the dough with fruits like berries, apples, or cherries mixed with sugar and cinnamon.
  • Experiment with different dough textures by adding ingredients like sour cream, buttermilk, or even mashed potatoes to the dough mixture.
  • Add a touch of spice by incorporating hot sauce, chili flakes, or diced jalapeños into the filling mixture.

Recipe overview

Indulge in the hearty and delicious flavors of Kalduny, a traditional dish from Belarus. These delectable dumplings are filled with a savoury mixture of meat and cooked until they float to the top, indicating that they're perfectly done. The dish is then finished off with a generous drizzle of melted butter and a dollop of sour cream, adding a creamy tang to the rich filling. Sprinkle some fresh dill or parsley on top for a burst of freshness that complements the overall flavor. This recipe is an adventure for your taste buds, offering a combination of comfort food and exotic taste. The process of making these dumplings may be a bit time-consuming, but the end result is definitely worth the effort. Enjoy the process and the delicious product of your hard work!

Common questions

  1. Can I use a different type of meat for the filling? Yes, you can use either ground beef or ground pork for the filling. Feel free to use your preferred choice or even a combination of both.
  2. Can I substitute the all-purpose flour with a different type of flour? While all-purpose flour works best for this recipe, you can experiment with other types of flour such as bread flour or whole wheat flour. However, keep in mind that the texture and taste may differ.
  3. Can I make the dough in advance? Yes, you can prepare the dough in advance. After kneading, wrap it tightly in plastic wrap and refrigerate for up to 24 hours before using. Bring the dough to room temperature before rolling it out.
  4. Can I freeze the kalduny? Yes, you can freeze the kalduny for later consumption. After cooking and cooling them, place them in an airtight container or freezer bag and store in the freezer for up to 3 months. To reheat, boil them briefly or steam until heated through.
  5. What can I serve with kalduny? Kalduny are often served with sour cream and fresh herbs, such as chopped dill or parsley. You can also serve them with a side of pickles or a salad for a complete meal.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the dough and the filling.
  • Skillet - A large skillet to cook the onion, garlic, and ground meat for the filling.
  • Rolling Pin - A tool to roll out the dough to the desired thickness.
  • Round Cutter or Glass - A round cutter or a glass to cut out circles from the rolled-out dough.
  • Slotted Spoon - A spoon with slots to remove the cooked kalduny from the boiling water.
  • Saucepan - A small saucepan to melt the butter for drizzling over the cooked kalduny.

Origin stories

Kalduny, also known as koldunai, are a beloved culinary staple in Belarus and Lithuania. A poignant folk tale from these regions tells that these delicious meat dumplings were named after a generous and well-liked local priest, Father Koldun. Known for his immense culinary skill, the priest would often prepare and share these tantalizing dumplings with members of his community. Over time, the dumplings earned the name Kalduny in honor of their original creator. The tale adds a rich layer of cultural and historical significance to the dish, making each bite a symbol of communal warmth and generosity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.