Kalduny facts for kids
Koldūnai in Lithuania
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| Type | Dumpling |
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| Place of origin | Polish–Lithuanian Commonwealth |
| Main ingredients | Unleavened dough (flour mixed with tepid water, eggs, salt); meat, mushrooms, or other filling |
Kalduny (also spelled kolduny) are tasty stuffed dumplings. They are popular in Belarusian, Lithuanian, and Polish cooking. They are made from a simple dough that isn't leavened (meaning it doesn't use yeast).
Kalduny are similar to other dumplings you might know. For example, they are like Polish pierogi, Russian pelmeni, and Ukrainian vareniki. The word "kalduny" in some Slavic languages means "magicians" or "sorcerers." It's a bit of a mystery how this name came to be linked with the dish!
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What are Kalduny?
Kalduny are dumplings with different fillings, like meat or mushrooms. They are part of a big family of similar dishes found all over the world. You can compare them to Italian ravioli or Central Asian manti.
A special kind of kalduny is called Kalduny Count Tyshkevich. These are filled with smoked ham and mushrooms. They were once a very famous dish in Belarus. Even though they were almost forgotten for a while, you can still find them in some restaurants today.
Making the Dough
The basic dough for kalduny is quite simple. It's made by mixing flour with warm water, eggs, and a little salt. Some recipes even use onion juice instead of water!
The dough needs to be soft but also stretchy. This makes it easy to wrap around the filling and seal it tightly. After mixing, the dough rests for a bit, covered with a cloth. This stops it from drying out.
How Kalduny are Cooked
Most kalduny are boiled in salty water. They cook slowly in a large, shallow pot. Sometimes, they are boiled right in a soup, and then served in that same soup.
But not all kalduny are boiled! Some types are baked or fried. For example, Kalduny Polesie style are fried. These have a filling of boiled river fish and hard-boiled eggs. Another type, called kundumy in Russian cuisine, is never boiled. These mushroom-filled dumplings are either baked in an oven or fried.
Serving Kalduny
Kalduny can be a main course or even a dessert. It all depends on what's inside them!
- Main Course: If they are a main dish, they might be filled with meat, mushrooms, farmer cheese, or fish.
- Dessert: For a sweet treat, kalduny can be filled with fresh berries or dried fruits.
The sauce or topping also changes with the filling. Kalduny with a filling of mushrooms and smoked pork (like the Kalduny Count Tyshkevich) are often topped with melted butter. If they have farmer cheese or mashed potatoes inside, they are usually served with thick sour cream. Dessert kalduny might have cinnamon powder or fruit syrups on top.
Kalduny are also often served in a soup, like beef broth or borsht. This is similar to how Jewish kreplach are served. There are many ways to combine the dough, fillings, and sauces, making kalduny a very versatile dish!
Large Kalduny for Celebrations
Larger kalduny, similar to manti, are made for important Muslim feasts. These are celebrated by the Tatar people, who have lived in Belarus for a long time. These special kalduny are filled with spiced mutton or veal. They are eaten with a spoon so that the dough doesn't break, and the delicious juice inside stays put!
Types of Kalduny Fillings
Kalduny can have many different kinds of fillings. Here are some popular ones:
- Meat: This can be ground or chopped meat.
- Mushrooms: Used fresh or dried.
- Mushrooms and Smoked Pork: Mixed in equal amounts (this is the Vilnius stuffing, found in Kalduny Count Tyshkevich).
- White Rice and Hard-Boiled Eggs: A simple and tasty combination.
- Sauteed Sauerkraut with Mushrooms: A savory and tangy option.
- Fish: Freshwater fish like pike or pike-perch, boned and chopped, mixed with hard-boiled or fried eggs.
- Bilberries: Whole berries for a sweet filling.
- Cherries: Pitted cherries for a fruity dessert kalduny.
