Plump potato dough dumplings stuffed with seasoned ground beef and onion, boiled until tender and served with sour cream and melted butter.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep plate
Garnishes: sour cream, fresh dill
Accompaniments: melted butter, pickled vegetables
Instructions
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1
Boil and mash the potatoes until smooth with no lumps.
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2
Mix mashed potato with flour and egg to form a soft, pliable dough.
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3
Brown the ground beef with diced onion and garlic, season well.
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4
Roll dough into a sheet about 3mm thick, cut into 8cm circles.
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5
Place a tablespoon of filling in the center of each circle, fold and seal edges firmly.
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6
Boil dumplings in salted water for 5-7 minutes until they float.
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7
Serve hot with sour cream and a drizzle of melted butter.
Did You Know?
Kalduny are sometimes called the Belarusian answer to Polish pierogi, though they use potato dough rather than wheat.
Chef's Notes
Equipment Tips
- large pot
- rolling pin
- skillet
- mixing bowl
Garnishing
sour cream, fresh dill
Accompaniments
melted butter, pickled vegetables
The Story Behind Kalduny
Kalduny date to the Grand Duchy of Lithuania era and were documented in Belarusian cookbooks from the 16th century. These stuffed dumplings showcase the country's mastery of potato dough. Originally filled with whatever meat was available, they became a festive dish served at celebrations and family gatherings. Today they remain a symbol of Belarusian home cooking.
On the Calendar: Kalduny appear at family celebrations, holiday tables, and Sunday dinners.
Legacy: They represent the intersection of Belarusian potato culture and the Eastern European dumpling tradition.
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