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juice, not water. Kalduny dough should be soft but elastic, easy to stretch and to seal into a pocket around a dollop of filling. Like other pastry doughs it has to be allowed to rest, covered with a dish towel or a cloth so as not to dry out. Kalduny are usually boiled in a big shallow casserole at
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low heat, in well-salted water. Instead of boiling in water, kalduny may be boiled directly in a soup, in which they are then served. Some varieties are baked or fried.
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population that has lived continuously in
Belarus since the end of the 14th century. This variety of kalduny are made with spiced
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rule almost erased their trace from public memory and now they are only served in a few local restaurants. Currently the
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387:(farmer cheese or mashed potatoes) are usually paired with thick sour cream. Dessert kalduny are powdered with
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414:. The numerous combinations of dough, stuffing, and sauce provide a great potential for variation.
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341:) is never boiled: the mushroom-filled dumplings are baked in a crock pot in the oven or fried.
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may be used. The sauce or topping for kalduny also depends on the stuffing. Kalduny with
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Step-by-step instructions for preparation of kalduny, with detailed photographs
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Szymanderska H. Encyclopedia polskiej sztuki kulinarnej. RRA, Warszawa, 2003.
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153:) are dumplings stuffed with meat, mushrooms or other ingredients, made in
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Barbara Holub. Przy wilenskim stole. Warszawa, Ksiazka i Wiedza, 1992.
279:) were long considered Belarus's “visiting card”, although decades of
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201:”, but it is unclear how the word became associated with the dish.
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wrapping doesn't tear and the juice from inside is not lost.
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383:) are topped with melted butter, while those filled with
316:. In some recipes the dough for kalduny is mixed with
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pork, mixed in equal proportions (Vilnius stuffing,
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729:Kalduny in Wiki Cookbook:Cuisine of Belarus
677:description in dictionary of culinary terms
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735:Kalduny on Russian food site eda-server.ru
565:Varieties of kalduny in Belarusian cuisine
300:The simplest dough for kalduny is made of
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16:Type of dumplings in Balto-Slavic cuisines
449:Kalduny come with a variety of fillings:
260:. Kalduny made with a stuffing of smoked
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7:
692:Baked kundumy: photos on flickr.com
607:Using onion juice in kalduny dough
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209:Kalduny, dumplings of unleavened
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395:. Kalduny are often served in a
360:are used; for the latter, fresh
297:are served in more restaurants.
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34:
482:Fish (freshwater fish, such as
470:White rice and hard-boiled eggs
54:
515:, a Romanian kind of dumplings
425:, which are celebrated by the
60:Polish–Lithuanian Commonwealth
1:
631:Kalduny boiled and served in
421:) are prepared for the major
19:For villages in Poland, see
344:Kalduny may be served as a
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542:"Пельмени и колдуны"
456:Mushrooms (fresh or dried)
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465:Kalduny Count Tyshkevich
453:Meat (ground or chopped)
381:Kalduny Count Tyshkevich
21:Kałduny (disambiguation)
592:Basic dough for kalduny
165:cuisines, akin to the
150:
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829:Chicken and dumplings
323:Polesie-style kalduny
40:Koldūnai in Lithuania
2030:Bedfordshire clanger
675:in Russian cuisine;
445:Varieties of kalduny
551:(in Russian). 1906.
30:
2142:Lithuanian cuisine
2137:Belarusian cuisine
1979:Silesian dumplings
1708:Borș de burechiușe
709:2008-10-12 at the
649:2011-08-17 at the
638:2011-08-17 at the
612:2011-08-17 at the
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112:Media: Kalduny
97:, or other filling
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1904:Idrijski žlikrofi
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1728:Kalduny (Kundumy)
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1472:Bánh bao bánh vạc
1247:Mont lone yay baw
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799:List of dumplings
704:Belarusian Tatars
576:Колдуны и пирожки
304:mixed with tepid
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77:mixed with tepid
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1691:European cuisine
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193:the word means “
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66:Main ingredients
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1874:Black dumplings
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391:or topped with
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327:Russian cuisine
264:and mushrooms (
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56:Place of origin
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1654:Tatar böreği
1573:Central Asia
1477:Bánh bột lọc
1437:Semar mendem
1432:Roti oliebol
1302:Pinsec frito
976:Abacus seeds
834:Crab Rangoon
747:(in Russian)
738:(in Russian)
714:(in Russian)
699:
687:
680:(in Russian)
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654:(in Russian)
617:(in Russian)
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595:(in Russian)
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580:(in Russian)
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393:fruit syrups
380:
366:dried fruits
343:
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213:filled with
208:
188:
126:
122:
121:
1969:Schupfnudel
1846:Sacchettoni
1806:Cappelletti
1799:Piedmontese
1748:Matzah ball
1528:Kozhukkatta
1292:Pancit Molo
1091:Xiaolongbao
1016:Hujiao bing
996:Cha siu bao
991:Chhau-a-koe
912:Sorrentinos
346:main course
312:, and some
205:Description
69:Unleavened
2131:Categories
1929:Maultasche
1894:Germknödel
1889:Dampfnudel
1856:Tortelloni
1851:Tortellini
1811:Casoncelli
1790:Agnolotti
1664:North Asia
1649:Shishbarak
1495:South Asia
1485:Curry puff
1462:Vietnamese
1362:Jalangkote
1322:Indonesian
1242:Mont baung
1179:Akashiyaki
1031:Lo mai gai
1026:Kibi dango
633:beef broth
520:References
488:pike-perch
477:sauerkraut
268:Tyshkevich
159:Lithuanian
155:Belarusian
147:Lithuanian
131:Belarusian
2152:Dumplings
2055:Raspeball
2040:Kroppkaka
2035:Cepelinai
2007:Barbajuan
1984:Strapačky
1974:Shlishkes
1934:Mohnnudel
1836:Mezzelune
1816:Casunziei
1718:Colțunași
1713:Chebureki
1606:West Asia
1581:Chuchvara
1457:Cho muang
1377:Kue kochi
1327:Arem-arem
1199:Khuushuur
1171:Songpyeon
1156:Mandu-gwa
1151:Mandu-guk
1141:Jjinppang
1131:Gyeongdan
1056:Soon kueh
1001:Cifantuan
963:East Asia
927:Caribbean
877:Chapalele
790:Dumplings
513:Colțunași
292:Ukrainian
258:chuchvara
230:Hungarian
219:mushrooms
199:sorcerers
195:magicians
181:Ukrainian
95:mushrooms
2050:Pitepalt
1939:Pampuchy
1821:Cjarsons
1773:Varenyky
1763:Scovardă
1758:Pirozhki
1738:Kreplach
1644:Sambusak
1629:Khinkali
1467:Bánh bao
1452:Thailand
1407:Nagasari
1382:Kue putu
1352:Chai kue
1272:Empanada
1262:Bibingka
1257:Filipino
1121:Eo-mandu
1101:Zhaliang
1076:Tangyuan
1041:Qingtuan
940:Pasteles
907:Pantruca
887:Empanada
839:Knoephla
707:Archived
669:Archived
647:Archived
636:Archived
610:Archived
568:Archived
507:See also
502:(stoned)
494:Bilberry
412:kreplach
389:cinnamon
379:, as in
331:kundyumy
295:vareniki
290:and the
184:varenyky
179:and the
151:koldūnai
135:калдуны́
50:Dumpling
2112:Dim sim
2086:Sambusa
2012:Rissole
1949:Pierogi
1944:Pickert
1924:Kopytka
1899:Halušky
1841:Ravioli
1826:Gnocchi
1753:Pelmeni
1723:Halušky
1672:Pelmeni
1639:Qatayef
1523:Hoentay
1447:Timphan
1427:Risoles
1417:Pangsit
1367:Karipap
1342:Batagor
1332:Bakcang
1237:Burmese
1209:Nikuman
1161:Pyeonsu
1136:Hoppang
1116:Bukkumi
1096:Yau gok
1071:Tangbao
1011:Har gow
1006:Fun guo
981:Bah-oân
971:Chinese
902:Pamonha
897:Nuegado
892:Hallaca
882:Corunda
844:Manapua
666:Kundumy
496:(whole)
474:Sautéed
362:berries
350:dessert
339:кундюмы
335:Russian
288:pelmeni
285:Russian
273:Lahojsk
247:pelmeni
244:Russian
240:pirogen
233:derelye
226:ravioli
223:Italian
177:pelmeni
174:Russian
170:pierogi
143:kołduny
127:kolduny
123:Kalduny
28:Kalduny
2081:Kenkey
1919:Knödel
1914:Knedle
1909:Kluski
1884:Capuns
1794:Pavese
1677:Pyanse
1634:Kubbeh
1624:Hingel
1563:Yomari
1558:Samosa
1548:Nevryo
1533:Lukhmi
1513:Gujhia
1508:Aushak
1442:Siomay
1422:Pastel
1412:Panada
1397:Lemper
1392:Lemang
1372:Klepon
1347:Burasa
1337:Bakpau
1317:Siopao
1312:Shumai
1307:Samosa
1297:Paowaw
1267:Binaki
1219:Suiton
1166:Sujebi
1111:Korean
1106:Zongzi
1086:Wonton
1061:Shumai
1036:Mantou
1021:Jiaozi
935:Ducana
917:Tamale
854:Rivels
644:borsht
537:
500:Cherry
461:smoked
431:mutton
409:Jewish
405:borsht
399:(beef
374:smoked
281:Soviet
235:, and
197:” or “
167:Polish
163:Polish
161:, and
139:Polish
105:
1989:Uszka
1831:Gnudi
1768:Uszka
1743:Mataz
1733:Knish
1619:Gürzə
1614:Gondi
1596:Samsa
1591:Orama
1586:Manti
1538:Modak
1518:Gulha
1481:Other
1402:Lepet
1357:Cilok
1287:Moche
1277:Mache
1214:Oyaki
1194:Gyōza
1189:Dango
1175:Other
1146:Mandu
986:Baozi
439:dough
427:Tatar
419:manti
401:broth
356:, or
348:or a
318:onion
306:water
302:flour
277:Minsk
275:near
254:manti
211:dough
79:water
75:flour
71:dough
2045:Palt
1954:Pyzy
1543:Momo
1282:Masi
1184:Buuz
484:pike
435:veal
397:soup
377:pork
358:fish
314:salt
310:eggs
249:and
215:meat
91:meat
87:salt
83:eggs
46:Type
1503:Ada
642:or
486:or
433:or
403:or
329:as
262:ham
256:or
242:to
189:In
125:or
89:);
2133::
1051:Sì
624:^
578:)
557:^
545:.
337::
308:,
228:,
217:,
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172:,
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