Dish

Koldūnai

Koldunai

Koldūnai are a traditional Lithuanian dish that is often served at family gatherings and celebrations. The dumplings are made by combining flour, water, and eggs to make a dough. The filling is made by sautéing ground meat, mushrooms, and onions in butter before seasoning with salt and pepper. The dough is then rolled out and cut into circles, which are filled with the meat mixture and sealed. The dumplings are then boiled until they float to the surface. Koldūnai are typically served with sour cream and bacon bits.

European cuisine› Northern European cuisine› Baltic cuisines› Lithuanian cuisine

Dumplings

Origins and history

Koldūnai have been a staple in Lithuanian cuisine for centuries. They are often served at family gatherings and celebrations, and are a symbol of Lithuanian hospitality. The dish is believed to have originated in the eastern part of the country, where flour and meat were readily available. Today, Koldūnai are enjoyed throughout Lithuania and are a popular comfort food.

Dietary considerations

Gluten-free flour can be used to make this dish gluten-free. Koldūnai can also be made with a vegetarian filling, such as mashed potatoes and cheese.

Variations

Koldūnai can be made with different types of fillings, such as mashed potatoes and cheese or sauerkraut and mushrooms. The sour cream can be substituted with yogurt or crème fraîche.

Presentation and garnishing

Koldūnai can be served with a sprinkle of fresh parsley or chives as a garnish. A dollop of cranberry sauce can also be served on the side.

Tips & Tricks

When rolling out the dough, it is important to not make it too thin as this can result in the dumplings falling apart during cooking. Adding a small amount of grated cheese to the meat filling can add a subtle richness to the dish.