“Kalduny or kolduny are stuffed dumplings made of unleavened dough in Belorussian, Lithuanian, and Polish cuisines, akin to the Russian pelmeni and the Ukrainian vareniki. The origin of kalduny is uncertain: they may have originated with equal likelihood in the West (Germany or Czech lands) or in the East (brought by the Tatar-Mongols across Siberia and the Urals). Kalduny come with a variety of either savory or sweet fillings.” – by Wikipedia.org
Pelmeni and the Ukrainian vareniki are considered the replacements of this old time dish delight, by modern Russians…
Kolduny Stuffed Pancakes… (Byelorussian)
Ingredients:
23 ounces fresh potato (about 5 medium sized potatoes), peeled and cut into small cubes
3/4 medium onion, roughly chopped
2/3 cup unbleached all purpose flour
1 egg
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound ground chicken
1/2 pound ground beef
1/4 medium onion, finely diced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Oil for the pan
Directions:
1. Put the diced potatoes and roughly chopped onions into a blender. Liquefy. You may need to use a wooden spoon to push the solids down to get a nice puree…
2. Pour the liquefied potato and onion into a bowl and add flour, egg, salt, and pepper. Mix with a large spoon…
3. Mix the chicken, beef, finely chopped onions, kosher salt and pepper. Form 9 thin patties, about 4 inches in diameter…
4. Heat canola oil in a pan on Medium/High (maybe a little closer to Medium)…
5. Place a large spoon (about 4 Tablespoons) of potato batter in the pan. 3 potato batter patties fit on my pan…
6. As a crust forms on the bottom, lay a meat patty on top of the batter. Flatten the meat patty a bit, as you place it on top of the potato batter…
7. Spoon more potato batter over the meat (about 2-3 Tablespoons).
8. After about 2 minutes, using a spatula on the fried side and your finger on the uncooked patty, flip potato goodness over slowly…
9. Cover with a lid and allow to fry for another 5 minutes…
10. If you feel that the first side needs some more crunch, re-flip…
11. Remove from pan, allow to cool and enjoy immediately!
12. Repeat for remaining potato batter and meat patties…
and or try this…
Kalduny Dumplings… (Polish)
Pastry:
3 Cups flour
1 tsp salt
1 egg
1/4 cup Crisco
warm water
Place the egg in a cup, beat it, add enough water to make 1 cup of liquid and stir. Mix four and salt in a large bowl, add the Crisco and use your fingers to work it into the flour. Add the liquid and mix to combine. Put dough on a floured surface and kneed for 5 minutes. Place in a clean bowl, cover with plastic wrap and let rest for 10-15 minutes…
Filling:
2 lbs ground beef
1 egg
1 medium onion
salt and pepper.
Beat the egg and pour into a large bowl with the beef. Grate the onion over the beef and add salt and pepper. Mix to combine well…
Cut the dough into small sections for easier handling. Roll out about 1/8 inch thick. Cut into circles with a floured drinking glass. Place about a ball of the filling to one side of the pastry circle, brush the dough edge with water, fold over and crimp with a fork to seal. Place on a parchment or wax paper lined baking sheet…
To cook:
Bring a large pot of water to a boil. Drop a few at a time into the boiling water and cook for 10-15 minutes. Drain…
Either way wonderful…
Many countries have such a delight and they all think theirs is best…
WtR