Homemade Kolduny Dumplings Recipe - Belarus

Get ready to embark on a truly delicious adventure with Kolduny, the beloved traditional Belarusian `dumplings homemade recipe`! Imagine crisp-edged pillows of grated potato wrapped around a juicy, savory meat filling, pan-fried to golden perfection, and finished with a generous dollop of cool sour cream and fresh herbs. Unlike their flour-dough cousins like pierogi or pelmeni, Belarusian Kolduny are a unique potato-ppancake-meets-dumpling hybrid that offers a truly satisfying texture and flavor experience.
This isn't just another `recipe to make dumplings`; it's your definitive guide to creating authentic Belarusian potato Kolduny right in your own kitchen. We've tested and perfected every step, loaded it with practical tips, and made sure it's super easy to follow, whether you're a beginner or an experienced cook. Forget confusing multiple versions – we're giving you the single, most reliable Belarusian potato Kolduny recipe, ensuring you get perfect results every time. They're wonderful for cozy weekend dinners, holiday gatherings, or simply when you're craving a taste of Eastern European comfort.

Ingredients

• For the Potato Dough:
• 2 lbs (about 4-5 medium) Starchy Potatoes: (e.g., Russet, Idaho) – These are the main body of your dumpling, providing the classic texture.
• US grocery note: Russets are ideal for their high starch content, which helps bind the dough. If you only have Yukon Gold, you may need to add a touch more flour or rely on the potato starch trick (see instructions).
• 1 Large Egg: Helps bind the grated potatoes, preventing them from falling apart.
• 2-3 Tablespoons All-Purpose Flour: Just enough to give the dough structure without making it heavy.
• 1 Teaspoon Salt: Essential for seasoning the potato dough.
• ½ Teaspoon Black Pepper: Adds a subtle warmth and flavor to the potato.
• For the Meat Filling:
• 1 lb Ground Pork: (or a 50/50 blend of ground pork and ground beef) – Provides a rich, savory base for the filling.
• Why a certain fat content is best: Opt for 80/20 or 85/15 ground meat. The fat renders during cooking, keeping the filling moist and flavorful. Leaner meats can result in dry dumplings.
• 1 Small Yellow Onion: Finely grated or minced – Adds sweetness and moisture to the filling.
• 2 Cloves Garlic: Minced – Aromatic base for the savory meat.
• 1 Teaspoon Dried Marjoram or Fresh Dill (1 Tablespoon, chopped): Traditional herbs that give Kolduny their authentic flavor.
• 1 Teaspoon Salt: Seasons the meat filling.
• ½ Teaspoon Black Pepper: Enhances the savory notes.
• Optional flavor boosters: A tablespoon of beef or chicken broth for extra juiciness, or a pinch of smoked paprika for a deeper, earthy note.
• For Frying & Serving:
• 2-3 Tablespoons Neutral Oil: (e.g., canola, vegetable, grapeseed) – For frying the Kolduny.
• 1 Tablespoon Butter or Clarified Butter: Added to the oil for a richer flavor and golden crust.
• Optional traditional touch: Duck fat can be used for an incredibly rich, authentic flavor.
• ½ Cup Sour Cream or Crème Fraîche: The classic, indispensable topping for Kolduny.
• 2 Tablespoons Fresh Dill, Parsley, or Chives: Finely chopped, for garnish and fresh flavor.
• Optional classic Eastern European topping: Sautéed onions and/or crispy bacon bits (skwarki-style).
• Equipment You'll Need
• Box grater or food processor with grating disk: Essential for finely grating the potatoes.
• Clean kitchen towel or nut-milk bag: To squeeze out excess liquid from the grated potatoes.
• Two mixing bowls: One for the potato dough, one for the meat filling.
• Large nonstick or cast-iron skillet: For frying the Kolduny evenly.
• Measuring spoons and cups, kitchen scale (optional but recommended): For accurate ingredient measurements.
• Instant-read thermometer (nice to have): For checking the internal temperature of the meat filling for doneness (aim for 165°F / 74°C for pork).
• Parchment paper: To line a tray for holding shaped Kolduny.

Directions

1. Before You Start:
   1. Chill your meat mixture while you prep the potatoes – this helps it firm up and makes shaping easier.
   2. Line a baking tray with parchment paper to hold your shaped Kolduny in a single layer.
   3. Have your toppings (sour cream, fresh herbs) ready to go for immediate serving.
2. Make the Meat Filling:
   1. If using, lightly sauté the minced onion in a tiny bit of oil over medium heat until it's soft, sweet, and golden (about 5-7 minutes). Let it cool completely. This step adds depth of flavor and prevents raw onion crunch.
   2. In a mixing bowl, combine the ground meat, cooled sautéed onion (or raw finely grated onion), minced garlic, marjoram/dill, salt, pepper, and any optional broth or spices.
   3. Mix everything thoroughly with your hands until the mixture is sticky and cohesive. It should hold together when you press it.
   4. Cover the bowl and chill the meat mixture in the refrigerator for at least 20-30 minutes. This helps the flavors meld and the filling firm up, making it easier to work with.
   5. Visual cue: The filling should easily hold a small ball shape without crumbling.
3. Prep & Squeeze the Potatoes:
   1. Peel all your potatoes and immediately place them in a bowl of cold water to prevent them from browning (oxidizing).
   2. Working quickly, grate the potatoes using the fine side of a box grater or a food processor with a grating disk.
   3. Immediately transfer the grated potatoes to a clean kitchen towel or nut-milk bag. Gather the ends and squeeze out as much liquid as humanly possible. This is the most crucial step for non-gummy Kolduny!
   4. Optional binding trick: Let the squeezed potato liquid sit in a bowl for 5-10 minutes. A white starch will settle at the bottom. Carefully pour off the water, then scrape the settled potato starch back into your squeezed potatoes. This natural binder helps the dough hold together.
   5. Visual cue: The squeezed potato should feel damp but not dripping. If you squeeze it again, only a few drops of liquid should come out.
4. Mix the Potato Dough:
   1. In a clean mixing bowl, combine the thoroughly squeezed potatoes (and the optional settled potato starch, if using) with the egg, 2 tablespoons of flour, salt, and pepper.
   2. Mix gently with your hands or a spoon until just combined. Do not overwork the dough, as this can make it gummy.
   3. The mixture should be soft but cohesive enough to form into a patty. If it feels too wet and isn't holding together, add the remaining tablespoon of flour, one teaspoon at a time, until it reaches the right consistency.
   4. Visual cue: The potato dough should feel like a soft meatball mixture – it holds a patty shape but is still tender and a bit sticky.
   Shape the Kolduny:
   1. Have a small bowl of cold water nearby to keep your hands damp, which prevents the potato dough from sticking.
   2. Take a generous tablespoon (or about 1.5 oz / 40-45g) of the potato mixture and flatten it into an oval or round patty (about 3 inches / 7-8 cm wide) in the palm of your hand. Aim for an even thickness.
   3. Place a smaller spoonful (about 0.5 oz / 15g) of the chilled meat filling in the center of the potato patty.
   4. Carefully fold the potato mixture around the filling, bringing the edges together to completely enclose the meat. Gently seal the edges and smooth the Kolduny into an oval or football shape. Ensure there are no cracks where the filling could escape during cooking.
   5. Place the shaped Kolduny in a single layer on your parchment-lined tray.
   6. Repeat with the remaining potato dough and meat filling.
   7. Tip: Work with slightly wet hands to prevent sticking.
   8. Tip: Keep formed dumplings in a single layer on the tray; do not stack them, as they can stick together.
5. Fry the Kolduny:
   1. Heat 2 tablespoons of neutral oil and 1 tablespoon of butter (or clarified butter/duck fat) in your large nonstick or cast-iron skillet over medium heat. The fat should be shimmering but not smoking.
   2. Once hot, carefully add the Kolduny to the pan in batches. Do not overcrowd the pan, as this lowers the temperature and can lead to steaming instead of frying. Leave some space between each dumpling.
   3. Fry for 5-8 minutes per side, or until a deep, rich golden brown crust forms on the first side.
   4. Gently turn the Kolduny with a spatula and cook until golden brown on the second side and the meat filling is cooked through. This usually takes another 5-8 minutes.
   5. Optional: If your Kolduny are on the thicker side, you can briefly cover the pan for 2-3 minutes after turning them to help cook the center, then uncover to re-crisp the outside.
   6. Doneness cues: The exterior should be deeply golden and crisp. If using an instant-read thermometer, the internal temperature of the meat should reach 165°F (74°C). If you cut one open (for testing), the juices should run clear, and the meat should no longer be pink.
6. Rest & Serve:
   1. Once cooked, transfer the Kolduny to a paper-towel-lined plate for just a moment to drain any excess oil, or place them on a wire rack.
   2. Serve immediately and hot with a generous dollop of cool sour cream, a sprinkle of fresh chopped dill, parsley, or chives, and optional fried onions or crispy bacon bits.