"Kalduny or kolduny are stuffed dumplings made of unleavened dough in Belarusian, Lithuanian, and Polish cuisines, akin to the Russian pelmeni and the Ukrainian vareniki. The origin of kalduny is uncertain: they may have originated with equal likelihood in the West (Germany or Czech lands) or in the East (brought by the Tatar-Mongols across Siberia and the Urals). Kalduny come with a variety of either savory or sweet fillings." - by Wikipedia.org
I just got back from a trip back home - to Poland. As always it was very busy time - meet the family, doctors :/ do some necessary shopping and of course... lots of good food :)
This is one of my all time favourites. What's funny though is that I hated it when I was a child - maybe because of the ingredients ;) My Nan makes them, my Dad makes them and I hope I will make them too. Those were made a week ago by my Dad. I was just sitting and observing. Luckily it's not that complicated at all :)
How to make it...
- 2 calf's hearts (first cooked, then minced)
- 2 calf's lungs (cleaned, cooked and minced)
- 1 calf's tongue (cooked, cleaned and minced)
- leftover, cooked beef meat (from broth, minced)
- 1 egg
- 1 big onion, diced
- 2 tablespoons oil
- salt, pepper
- 1 kg cooked potatoes (chilled and mashed)
- potato flour
- 2 eggs
- plain flour (for rolling and covering the working surface)
On a big pan heat the oil and add diced onion. Fry it till lightly brown. Add all minced meat, salt, pepper and fry till golden brown. At the end add 1 beaten egg, mix well and fry till the egg is ready. Put aside to let it cool.
Put your cooked potatoes into one big dish, with a fork 'mark' a cross on the top to divide it into 4 equal parts. Take one part out of the dish, put aside. Now add potato flour to fill and cover 'the hole'. Put back your 1/4 part of potatoes, add 2 beaten eggs and mix everything well. You should aim for the 'modeling clay' consistency - so you can easily form balls.
Cover your hand in plain flour, take a hand full of the dough onto your palm, flatten and put a spoon full of the filling in the centre. Form a ball to 'capture' the filling inside - nothing can stick out or your pyzy will fall apart during cooking. Roll in plain flour (so it won't stick to your surface and later to the bottom of your pan). Put your dumplings into boiling salted water and cook for 5 minutes from the moment they reach the surface. Traditionally you should serve pyzy poured over with dripping and crackling.