Kalduny recipe

Belarusian dumplings whose unleavened flour dough is rolled thin enough to see the filling through it, sealed around raw minced meat so the juices stay inside.

1 hour and 40 minutesmedium9 ingredients

Ingredients

• 400 g wheat flour
• 250 g ground pork
• 150 g ground beef
• 1 onion
• 1 egg
• 180 ml water
• 2 tsp salt
• 1 tsp black pepper
• 30 g butter

How to make Kalduny

1. Make the dough: mix 400 g of wheat flour, 1 egg, 180 ml of warm water and 1 teaspoon of salt, then knead 10 minutes until smooth and elastic. No potato goes into this dough.
2. Wrap the dough and rest it 30 minutes so it rolls out thin without tearing.
3. Grate 1 onion and mix it raw with 250 g of ground pork, 150 g of ground beef, 1 teaspoon of salt and half a teaspoon of black pepper. Add 2 tablespoons of cold water and work the filling until it is sticky and loose.
4. Roll the dough out to 1 to 2 mm, thin enough that you can almost see through it, and cut 7 cm rounds.
5. Put a teaspoon of raw filling on each round, fold into a half-moon and pinch the edge tightly. Bring the two corners together and pinch them if you want the classic ring shape.
6. Drop the kalduny into a wide pot of salted boiling water, a batch at a time, and stir once so they do not stick.
7. Cook 5 to 7 minutes from the moment they float, long enough for the raw meat inside to cook through.
8. Lift them out with a slotted spoon, toss with 30 g of melted butter and serve with sour cream or the broth they cooked in.

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