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Kalduny or kolduny (, , ) are dumplings stuffed with meat, mushrooms or other ingredients, made in Belarusian, Lithuanian, and Polish cuisine cuisines, akin to the Polish cuisine pierogi, Russian cuisine pelmeni and the Ukrainian varenyky.
In Slavic languages the word means “magicians” or “sorcerers”, but it is unclear how the word became associated with the dish.
The simplest dough for kalduny is made of flour mixed with tepid water, eggs, and some salt. Basic dough for kalduny . In some recipes the dough for kalduny is mixed with onion juice, not water. Using onion juice in kalduny dough . Kalduny dough should be soft but elastic, easy to stretch and to seal into a pocket around a dollop of filling. Like other pastry doughs it has to be allowed to rest, covered with a dish towel or a cloth so as not to dry out. Kalduny are usually boiled in a big shallow casserole at low heat, in well-salted water. Instead of boiling in water, kalduny may be boiled directly in a soup, in which they are then served. Some varieties are baked or fried. Polesie-style kalduny, with a stuffing of boiled river fish and hard-boiled eggs, are fried. A variety known in Russian cuisine as kundyumy () is never boiled: the mushroom-filled dumplings are baked in a crock pot in the oven or fried. Kundumy in Russian cuisine; description in dictionary of culinary terms . Baked kundumy: photos on flickr.com.
Kalduny may be served as a main course or a dessert, depending on the stuffing. For the former, meat, mushrooms, farmer cheese, or fish are used; for the latter, fresh berries or sometimes may be used. The sauce or topping for kalduny also depends on the stuffing. Kalduny with Vilnius stuffing (mushrooms and smoked pork, as in Kalduny Count Tyshkevich) are topped with melted butter, while those filled with Russian stuffing (farmer cheese or mashed potatoes) are usually paired with thick sour cream. Dessert kalduny are powdered with cinnamon or topped with . Kalduny are often served in a soup (beef broth or borsht),Kalduny boiled and served in beef broth or borsht . similarly to Jewish cuisine kreplach. The numerous combinations of dough, stuffing, and sauce provide a great potential for variation.
Large kalduny (manti) are prepared for the major Muslim holidays, which are celebrated by the Tatars population that has lived continuously in Belarus since the end of the 14th century. Belarusian Tatars . This variety of kalduny are made with spiced mutton or veal stuffing and are eaten by spoon, so that the dough wrapping doesn't tear and the juice from inside is not lost.
Varieties of kalduny
Kalduny come with a variety of fillings: Varieties of kalduny in Belarusian cuisine (go to section Колдуны и пирожки) .
See also
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