Kalduny
Non-vegetarian
Калдуны · Kalduny
Plump Belarusian dumplings of thin wheat dough filled with juicy seasoned pork and beef, boiled and served with butter, fried onions and sour cream.
Kalduny is a Belarusian dumpling dish, ready in about 1 hour 25 minutes and made with all-purpose flour and ground pork. It serves 5 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 50 min
- Cook
- 15 min
- Rest
- 20 min
- Total
- 1 h 25 min
- Serves
- 5
- Level
- Intermediate
- Calories
- 598
Ingredients
For the dough
For the filling
To serve
Method
Step 1
Knead the flour, egg (opens in a new tab), water and salt into a smooth, firm dough. Cover and rest for 20 minutes.
- 8 min
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Mix the pork, beef, grated onion (opens in a new tab), water, salt, pepper (opens in a new tab) and marjoram (opens in a new tab) until sticky.
- 5 min
Step 3
Roll the dough thinly and cut 8 cm rounds. Place a teaspoon of filling on each, fold over into a half moon and press the edges firmly together.
Step 4
Boil in batches in salted water until they float, then 4 minutes more.
- 15 min
- high heat
- Stockpot / large pot (opens in a new tab)
Food safety: The meat filling must be cooked through to 71 °C.
Step 5
Meanwhile fry the sliced onion (opens in a new tab) in the butter (opens in a new tab) over medium heat until golden, about 8 minutes. Toss the drained kalduny with the onion butter and serve with sour cream (opens in a new tab).
- 8 min
- medium heat
- Frying pan / skillet (opens in a new tab)
How it looks · Photo: Magda Ehlers on Pexels
About this dish
- Origin
- Belarus · Commonly attributedKalduny/koldūnai are also traditional in Lithuania and Poland.Also popular in Lithuania, PolandMore food from Belarus
- Dish
- Lunch · Dinner · Dumplings · Main courses
- Cooking method
- Boiled
- Taste
- savoury, peppery, creamy
- Diet
- No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · No nut ingredients · No added sugar · Alcohol-free · High-protein - Good for
- Freezer-friendly · Batch cooking
- Cook more with
- All-purpose flour · Ground pork · Egg · Ground beef · Onion · Butter
Allergens
- Contains: Milkfrom butter, sour cream
- Contains: Eggsfrom egg
- Contains: Wheatfrom all-purpose flour
- Contains: Glutenfrom all-purpose flour
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
598 kcal per serving
Calculated1 serving ≈ 269 g · recipe makes 5
Where the energy comes from
- Protein 17%
- Carbohydrate 39%
- Fat 44%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 598 kcal | 223 kcal |
| Protein | 25.4 g | 9.5 g |
| Carbohydrate | 57.1 g | 21.3 g |
| Net carbohydrate | 54.8 g | 20.4 g |
| Sugars | — | — |
| Added sugars | 0 g | 0 g |
| Fibre | 2.3 g | 0.9 g |
| Fat | 28.9 g | 10.8 g |
| Saturated fat | 12.8 g | 4.8 g |
| Trans fat | — | — |
| Cholesterol | 131 mg | 49 mg |
| Sodium | 702 mg | 261 mg |
| Salt equivalent | 1.8 g | 0.7 g |
Vitamins & minerals per serving
- Potassium
- 425 mg
- Calcium
- 71 mg
- Iron
- 4.8 mg
- Magnesium
- 40 mg
- Vitamin A (RAE)
- 97 µg
- Vitamin C
- 2 mg
- Vitamin D
- —
- Vitamin B12
- 1.4 µg
- Folate (DFE)
- 220 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: dried marjoram, onion.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Common mistakes
- Leaving air pockets when sealing, which makes the dumplings burst in the water.
Storage
- Freeze uncooked on a floured tray, then bag; cook from frozen with 3–4 extra minutes.
Reheating
- Fry boiled leftovers in butter until golden.
Variations
- Potato kalduny (Belarus): A dough of grated potato wrapped round meat or mushroom filling, closer to Lithuanian cepelinai.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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