Juicy dumplings made from potatoes and minced meat
I suggest you prepare a simple dish with a mysterious name: kolduny. The history of this dish dates back to the times of the Grand Duchy of Lithuania.
Traditional kolduny are made from dough with a variety of fillings. Most often, the dough is prepared by boiling potatoes first. Classic kolduny are filled with minced meat. Cheese, meat, mushroom, and fish fillings are also common.
This step-by-step recipe with photos doesn't take much time to prepare. The dumplings are quite large, larger than standard vareniki. When shaping, it's important to firmly seal the edges to prevent the meat juices from leaking out, ensuring truly juicy dumplings.
Cook the kolduny in a large amount of boiling water, making sure that they do not stick to the bottom of the pan at the initial stage.
Ingredients:
- potatoes – 1–2 pieces;
- minced meat – 200 grams;
- onion – ½ piece;
- egg - 1 piece;
- vegetable oil – 25 grams;
- flour – 1 cup;
- paprika – ½ teaspoon;
- coriander – ½ teaspoon;
- seasoning for minced meat - 1 teaspoon;
- salt, pepper, a little cheese.
How to make potato and minced meat dumplings
Peel the potatoes, boil them in salted water and mash them with a potato masher.
Add vegetable oil and stir.
Beat the egg, add salt and mix the puree.
Add flour and knead the dough until it doesn’t stick to your hands.
Leave the finished dough under a towel for 30 minutes at room temperature.
Peel the onion and chop finely.
Fry the onion in a frying pan until lightly golden, add it to the minced meat, and continue cooking the filling. Season the filling with salt, pepper, and spices, stir, and let it cool.
Divide the potato dough into small pieces, slightly larger than a walnut. Flatten each ball with your hand into a flatbread.
Place one tablespoon of filling in the center of the flatbread.
Connect the edges, form the product.
Place the kolduny mushrooms in boiling water. Cook for 10 minutes after they float to the surface.
Place the finished dumplings in a colander.
Place the items on a serving plate, sprinkle with finely grated cheese, and garnish with dill.
The dough has a delicate texture. The taste of kolduny is reminiscent of meat dumplings with a more delicate dough.
There is a lot of meat juice inside the sorcerer.
The products can be served with sour cream or hot tomato sauce.
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