🥟 Kolduny
Kolduny are Belarusian dumplings made from grated potato dough wrapped around a filling of ground pork and onion. They are boiled until the potato casing turns soft and pillowy while the meat inside stays juicy. Kolduny are served hot with a spoonful of sour cream.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1.2 kg potatoes, finely grated and squeezed
- 2 tbsp flour
- 300 g ground pork
- 1 onion, finely chopped
- Salt and black pepper
- 100 g sour cream to serve
Method
- Mix the squeezed potato with the flour and salt into a firm dough.
- Season the pork with onion, salt and pepper.
- Flatten a spoonful of potato dough in your palm, add a little filling and seal into a patty.
- Boil in salted water for 15–20 minutes until they float and are cooked through.
- Serve with sour cream.
How to make it lighter
- Use lean ground pork to lower the fat.
- Serve a small spoon of sour cream, or dilute it with a little water — 1 tbsp sour cream is about 30 kcal.
- Pair with a cucumber and dill salad instead of a second helping.
History
Kolduny are part of the shared cuisine of Belarus, Lithuania and Poland, where the name is used for several kinds of filled dumplings; the potato-dough version is especially associated with Belarus.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →