Small, delicate dumplings filled with seasoned ground beef and onion, boiled and served swimming in melted butter with sour cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm deep plate
Garnishes: melted butter, sour cream, fresh parsley
Accompaniments: clear broth
Instructions
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1
Make dough from flour, egg, water, and salt. Knead until smooth and elastic, about 8 min. Rest 20 min.
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2
Mix ground beef with onion, garlic, salt, pepper, and nutmeg.
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3
Roll dough very thin. Cut 6cm circles. Place a small amount of filling in each, fold, and pinch edges tightly.
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4
Boil in salted water for 5-6 min until dough is tender and dumplings float.
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5
Drain, toss with melted butter, and serve with sour cream on the side.
Did You Know?
Koldunai were once considered a nobleman's dish, served at the tables of Lithuanian dukes during the Grand Duchy era.
Chef's Notes
Equipment Tips
- rolling pin
- large pot
- slotted spoon
- pastry cutter
Garnishing
melted butter, sour cream, fresh parsley
Accompaniments
clear broth
The Story Behind Koldunai
Koldunai have been documented in Lithuanian cuisine since the 15th century, when they graced the tables of the Grand Duchy of Lithuania. The name likely derives from a Turkic root, reflecting the cosmopolitan nature of medieval Lithuanian culture. They remain a cherished comfort food.
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