Mains
Kolduny (Potato Dumplings Stuffed with Meat)
Ingredients
- - 1kg Potatoes, peeled
- - 300g Minced pork or beef
- - whole Onion, finely chopped
- - whole Egg, large
- - 3 tbsp Plain flour
- - 1 tsp Salt
- - 0.5 tsp Black pepper, ground
- - 40g Butter, melted, to serve
Method
- Peel and finely grate two-thirds of the potatoes; boil and mash the remaining third.
- Squeeze the grated raw potato in a muslin cloth to remove excess liquid, then combine with the mashed potato, egg, flour and half the salt to form a dough.
- Cook the onion in a lightly oiled frying pan for 4 minutes, then add the minced meat and cook until browned, breaking it up as it cooks; season with the remaining salt and the pepper.
- Take a portion of the potato dough, flatten it in your palm, and place a spoonful of the meat filling in the centre.
- Fold the dough around the filling to enclose it completely, shaping into a smooth oval dumpling.
- Bring a large pot of salted water to a gentle boil and carefully lower in the dumplings.
- Simmer gently for 20-25 minutes until the dumplings float and the potato casing is cooked through.
- Lift out with a slotted spoon, drizzle with melted butter and serve hot.
Introduction: Kolduny are potato dumplings made from a raw and cooked potato dough wrapped around a savoury minced meat filling, taking their name from an old regional word meaning something worked or shaped with care.
Cultural Background: Kolduny are potato dumplings made from a raw and cooked potato dough wrapped around a savoury minced meat filling, taking their name from an old regional word meaning something worked or shaped with care. They take longer to prepare than ordinary dumplings, but the combination of a tender potato shell and a juicy meat centre has made them a cherished main course across Belarus.
Tips: Seal the edges of the dough firmly around the filling so it doesn’t disintegrate during simmering. Simmer gently rather than boiling hard, as vigorous boiling can break the dumplings apart.
Variations: A vegetarian filling of sautéed mushrooms and onion can replace the meat. Serve with sour cream or crisp bacon bits scattered on top for extra richness.
Storage: Refrigerate cooked kolduny in a covered container for up to 2 days.
Reheating: Reheat in a pan with a little butter over low heat, turning gently, or steam for 5 minutes.
Nutrition: Approx. per serving: 350 kcal · Protein 18g · Carbs 38g · Fat 14g
FAQs:
Q: Why did my kolduny fall apart while cooking? A: This usually happens if the potato casing wasn’t squeezed dry enough, or if the water was boiling too vigorously.
A: