Belarusian Stuffed Potato Dumplings (Kalduny)
Калдуны kałduńySay it: kal-DOON-ee
Kalduny appear at Belarusian holiday spreads and everyday dinners, and they are at their best served hot, when the browned potato shell gives way to a juicy pork center. Grated raw potato forms the outside, while a savory meat-and-onion mixture sits inside. A quick turn in butter crisps the edges; then sour cream goes over the top and the oven finishes the dumplings, keeping the potato layer tender and rich. Cool sour cream, dill, and rye bread are the usual companions.
Belarusian Stuffed Potato Dumplings (Kalduny)
Калдуны, kałduńy
Pronounced kal-DOON-ee
- Serves
- 6
- Prep
- 40 min
- Cook
- 45 min
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the Dough
For the Filling
For Baking and Serving
Method
For the filling, stir the pork, very finely minced onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until evenly combined. Set aside, or cover and chill while the potato mixture is made.
Shred the peeled potatoes on the medium or fine side of a box grater into a large bowl. Tie the shreds in a clean kitchen towel and wring out the excess liquid. If desired, leave the collected liquid undisturbed for 5 minutes, discard the watery top layer, and stir the settled starch back into the potato.
Place the squeezed potato in a bowl. Add the egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Work everything together by hand until it forms a cohesive, paste-like mixture that stays pressed together.
With damp hands, take about 1/3 cup (80 g) of the potato mixture and pat it into an oval. Put about 1 rounded tablespoon of filling in the middle, then fold and seal the potato around it into an oval dumpling. Lightly coat it in extra flour. Continue with the rest of the potato and filling.
In a large skillet over medium heat, melt 2 tablespoons of the butter. Brown the dumplings in batches, turning them so they color on all sides, about 6 minutes per batch. Move the browned dumplings to a buttered 9x13-inch (23x33 cm) baking dish.
Melt the remaining butter and brush it over the dumplings. Spoon the sour cream over the tops. Bake at 375°F (190°C) until the dumplings bubble and are cooked through, 30–35 minutes. If the tops are browning too fast, cover loosely with foil for the last 15 minutes; the center should register 160°F (71°C).
Allow the kalduny to stand for 5 minutes. Scatter the chopped dill or parsley over them and bring extra sour cream to the table.
Regional variant: Mushroom-filled kalduny (калдуны з грыбамі, kalduny z hrybami)
Use 12 oz (340 g) finely chopped wild mushrooms or cremini in place of the meat. Sauté them with the onion in butter until their moisture cooks off, then cool and season. For a strict fasting version, leave the egg out of the dough and add 1 extra tablespoon of flour to bind. Shape and bake as directed, or simmer the browned dumplings in mushroom broth until tender.
Cook's notes
- Drain the potato shreds thoroughly; a dry mixture helps each dumpling hold its shape, and starchy varieties such as russets give the firmest texture.
- Shape with wet hands and keep a bowl of cold water nearby so the potato mixture does not cling to your palms.
- If you want a tighter dough, use the starch that settles out of the potato liquid, as described in the second step.
Serve with
Offer sour cream and chopped dill alongside, plus sliced cucumbers or a simple tomato salad and dark rye bread.
Make ahead and storage
Assemble the uncooked dumplings up to 8 hours ahead, cover, and refrigerate before browning. To reheat leftovers, place them in a covered dish at 350°F (175°C) with a spoonful of broth.
