Homemade Lithuanian Koldūnai with Mushroom Filling

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 large egg 1 large egg
• For the filling: For the filling:
• 2 cups (300g) mushrooms, finely chopped 2 cups (300g) mushrooms, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Sour cream or melted butter Sour cream or melted butter

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Make a well in the center and add the warm water and egg. Mix until a dough forms, then knead on a floured surface until smooth. Cover and let rest for 30 minutes.
2. 2.
   In a skillet, melt the butter over medium heat. Add the chopped onions and cook until translucent. Add the mushrooms, dried thyme, salt, and pepper. Cook until the mushrooms are tender and any liquid has evaporated. Remove from heat and let cool.
3. 3.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles from the dough.
4. 4.
   Place a small spoonful of the mushroom filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal the dumplings.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the Koldūnai into the boiling water and cook for about 5-7 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
6. 6.
   Serve the Koldūnai hot with a dollop of sour cream or melted butter.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure a consistent texture in the filling.
• Onions — Finely chop the onions to ensure they cook evenly and blend well with the mushrooms.
• Dough — Knead the dough until it is smooth and elastic to achieve the desired texture for the dumplings.
• Filling — Allow the mushroom filling to cool completely before using it to fill the dumplings to prevent the dough from becoming soggy.
• Boiling — Be careful not to overcrowd the pot when boiling the Koldūnai to ensure they cook evenly.

Tips & Tricks

• For a meaty variation, you can substitute the mushroom filling with ground pork or beef.
• Add a touch of grated cheese to the filling for an extra burst of flavor.
• To save time, you can prepare the dough and filling in advance and assemble the Koldūnai just before cooking.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• Leftover Koldūnai can be frozen and reheated for later enjoyment.

Serving advice

Serve the Koldūnai hot, either as a main course or as an appetizer. Accompany them with a generous dollop of sour cream or melted butter for a creamy and indulgent experience.

Presentation advice

Arrange the cooked Koldūnai on a platter, showcasing their beautiful half-moon shape. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for a pop of color.