Lithuanian dumplings (koldunai)

Updated at: Thu, 17 Aug 2023 02:34:29 GMT

Step 1

Wearing disposable nitryl gloves was a stroke of genius. Not only were my hands protected from the sticky dough, it seemed that the dough didn’t stick to the gloves. I poured a cup of GF flour into a stainless steel bowl, added a half-cup of water to it, and mixed it around with my hands until it formed a ball of dough that pulled away from the sides of the bowl cleanly. (Sometimes a little more water or flour would be needed.)

Step 2

I dusted a board with more flour, and moved the flour from the bowl onto the board. I kneaded it into a long log, about a foot long and 1 1/2″ thick. I cut it into 12 equal pieces, about 1″ wide.

Step 3

Taking one cut piece, and using my thumbs, I twirled the dough around, flattening it into a small pancake, the way I remember my Mom and grandmother used to do it. I placed a teaspoon of filling in the center of the pancake, then folded one side over so that it met the edges of the other side. I pressed with my fingers to make the two halves stick together and formed a seal.

Step 4

I finely chopped the onion and sautéed it in a little butter until translucent. I let it cool, then added it to 1 lb. of thawed ground beef. I added the egg, the breadcrumbs, and the milk. I seasoned it with salt and pepper, and I mixed everything thoroughly, keeping the meat mixture in the fridge until I needed it.

Step 5

In a large pan, fry the chopped bacon until it’s almost crisp. I don’t drain the fat, but you can if you’re a wuss. Add the chopped onions and cook until they are soft. Set aside. These are called spirgučiai, (spir-guh-chay) and they are sprinkled on top of the finished koldūnai, just before serving. (My Mom always kept a stash of spirgučiai in a container in the fridge, and sprinkled them on anything and everything.)

Step 6

Once you’ve made the koldūnai, it’s up to you if you want to cook them right away or freeze them for later. Either way, when you’re ready, get a large pot of salted water boiling. Salt, just like when boiling pasta, is essential in giving the dough flavor.) Drop the koldūnai in gently, being careful not to overcrowd them. If the dough is thin, they will be ready when they float up to the surface. A thicker dough will need longer cooking. The best way to know if they’re done is by taking one out, cutting it open and having a look (and a taste!)

Step 7

You can serve them straight out of the boiling water, but dropping them in a pan with a little butter to lightly sauté them a bit before serving is really the way to go.

Step 8

When plating, sprinkle generously with spirgučiai, and serve with sour cream.

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