Traditional Lithuanian Dumplings (Koldūnai) with Pork
Dumplings (Lithuanian koldūnai) is a dish that requires a little bit of patience and time. Of course, it the most fun is to make dumplings with someone or with the whole family. Then it’s more fun and the process is way faster. This time I made the dumplings by myself, but with a good music, so to me it was like a relaxation. Usually I freeze half of the dumplings and cook the other half right away. But it depends on how much you decide to eat one at a time.
There are many ways to make dumpling dough. My mom loves to make dumplings dough using hot water and oil, I’ve made the dough in both ways, with hot water and simple, traditional dough. In both ways, the dumplings are delicious. Today I am sharing with you a simple, traditional recipe to prepare the dumplings 🙂 The shape of the dumplings is also up to you. Some make half moon shaped dumplings, others, like me, twist the edge of the dumplings into a string, but the easiest way is to press the edges with a fork. It’s totally your choice 🙂
There are many ways to make dumpling dough. My mom loves to make dumplings dough using hot water and oil, I’ve made the dough in both ways, with hot water and simple, traditional dough. In both ways, the dumplings are delicious. Today I am sharing with you a simple, traditional recipe to prepare the dumplings 🙂 The shape of the dumplings is also up to you. Some make half moon shaped dumplings, others, like me, twist the edge of the dumplings into a string, but the easiest way is to press the edges with a fork. It’s totally your choice 🙂
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Ingredients
- 300-350 g (2 1/3 cup) all purpose flour
- 1/2 cup water
- 1 egg
- ¼ tsp. salt
- 400 g (0.9 lb) ground pork (higher in fat)
- 1 egg
- 1 small onion
- 2 tbsp. oil
- 2/3 tsp. salt
- 1/3 tbsp. black pepper
- ¼ tsp. sugar
Filling:
- 1. Mix the egg with salt and water. Then slowly add flour and mix. When it becomes hard to mix the dough, then knead by hand.
- 2. Add the flour little by little and knead the dough well (about 5-7 minutes).
- 3. Add as much flour so that the dough doesn’t stick to the hands, but still is elastic and soft.
- 4. Then wrap the dough in a plastic wrap and leave to rest for about 15 minutes at room temperature.
- 5. Filling: Peel onion and dice it. Preheat oil in a pan, add the onion and fry until soft. Leave to cool. Then mix all the ingredients for the filling in one bowl.
- 6. Take a small piece of the dough, roll out a thin sheet, then squeeze desired size circles using a glass. Placing about half a teaspoon of filling in the center of each circle.
- 7. Fold the circles in half, squeeze the edges and twist them into a string. In this way prepare all the dumplings.
- 8. Bring water to a boil in a large pot, add the dumplings and boil them for 5 minutes from the time they rise to the surface. Usually, I boil half or a third of dumplings at a time, depending on the size of the pot.
- 9. Serve dumplings with fried bacon and sour cream.
- 10. Note: I found one more recipe on YouTube that our family really loved. Attached it for you as well, if you would like to try it.
Recipe Directions
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Viviana Hicks
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