Entree: Belarus – Калдуны Kalduny (Dumplings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Total 50 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt, plus more for the boiling water
- 1 large egg
- 1/2 cup (120 ml) warm water
- 1 lb (454 g) ground pork
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1 g) dried marjoram or thyme
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter
- 1 cup (240 g) sour cream (smetana) for serving
- Fresh dill (for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine flour and 1 tsp (5 ml) salt; make a well, add egg and warm water, and mix to form a firm dough. Knead on a floured surface until smooth, about 6–8 minutes. Cover and rest 20–30 minutes.
2. In a skillet heat 2 tbsp (30 ml) vegetable oil over medium heat; sauté chopped onion until translucent, 5–7 minutes. Cool slightly, then mix with ground pork, minced garlic, 1/2 tsp (2.5 ml) black pepper, and 1/2 tsp (2.5 ml) marjoram until well combined.
3. Roll dough thin (about 1/16–1/8 inch (0.159 to 0.318 cm) or 0.0787 to 0.118 in (2–3 mm)) and cut into roughly 3x3 inch (7x7 cm) squares. Place a small spoonful of filling (about 1 tbsp (15 ml)) onto each square, fold into a parcel and press edges to seal, or fold into traditional triangular/rectangular shapes.
4. Bring a large pot of salted water to a gentle boil. Add kalduny in batches, stirring gently to prevent sticking. Cook until they float and the dough is tender, about 6–8 minutes per batch.
5. Drain dumplings, transfer to a warm pan with 3 tbsp (45 ml) butter, and toss briefly to coat and slightly brown. Serve hot with dollops of sour cream and garnish with chopped fresh dill.

1. In a large bowl combine flour and 1 tsp salt; make a well, add egg and warm water, and mix to form a firm dough. Knead on a floured surface until smooth, about 6–8 minutes. Cover and rest 20–30 minutes.
2. In a skillet heat 2 tbsp vegetable oil over medium heat; sauté chopped onion until translucent, 5–7 minutes. Cool slightly, then mix with ground pork, minced garlic, 1/2 tsp black pepper, and 1/2 tsp marjoram until well combined.
3. Roll dough thin (about 1/16–1/8 inch or 2–3 mm) and cut into roughly 3x3 inch (7x7 cm) squares. Place a small spoonful of filling (about 1 tbsp) onto each square, fold into a parcel and press edges to seal, or fold into traditional triangular/rectangular shapes.
4. Bring a large pot of salted water to a gentle boil. Add kalduny in batches, stirring gently to prevent sticking. Cook until they float and the dough is tender, about 6–8 minutes per batch.
5. Drain dumplings, transfer to a warm pan with 3 tbsp butter, and toss briefly to coat and slightly brown. Serve hot with dollops of sour cream and garnish with chopped fresh dill.