Tag: Lithuanian

Lithuanian Book

  • I have been buying lots of Polish cookery books lately, some new and some second hand.
  • In Gdańsk, I bought “Wilno”, which is written in Polish.
  • In England, I then came across “Lithuanian Tradition Food”
  • The original was written in Lithuanian.
  • This version has been translated into English.
  • As Poland & Lithuania were joined together for centuries it is not surprising that there are many similar recipes to Polish ones.
  • As ingredients do not have borders, there is a long list of them that you will find in both traditions.
  • Rye, curd cheese (twaróg), poppy seeds, caraway, dill, mushrooms, dried fruits and fruits of the forest to name just a few.
  • In the next few months I will be trying out some of the recipes especially those that are a bit different.

Kołduny

  • Looking in my new recipe book “Wilno” I came across a recipe for kołduny.
  • They looked very much like pierogi and did I some research to find out how they were similar and how different.
  • Firstly the dough is made with just flour and hot (not boiling) water! – I was very curious as to how this would work out.
  • The filling is meat, usually pork or beef or a mixture.
  • The filling is raw minced meat – not cooked meat as in pierogi.
  • Most recipes used “fatty” meat or added lard (I did not).
  • The chopped onion is also raw.
  • Garlic is added – I have not come across this used in pierogi.
  • Kołduny are described as smaller than pierogi – I now realise that my pierogi are small so these did not seem much smaller.
  • In order to cook the kołduny they are simmered for 20 minutes – much longer than pierogi are boiled.
  • The kołduny are served with marjoram (fresh or dried) and butter or soured cream or
  • They are often served in soup usually rosoł – clear chicken soup.
  • In the book it states that the kołduny are not eaten with a knife and fork but with a soup!
  • I found it hard to eat the ones in the soup as they were very hot to bite through!
  • VERDICT
  •  The dough was good and I would make that again. 
  • However I suppose it is what one is used – but we all preferred the Polish cooked meat fillings of pierogi.

INGREDIENTS – DOUGH

  • 480g plain flour
  • ¼ teaspoon salt
  • Around 500ml of water at about 70°C (you might not need it all)

METHOD – DOUGH

  • In a bowl mix the flour with the salt.
  • Make a well in the centre and add 250ml of the water.
  • At first using a knife or spoon – later with your hands –
  • Keep adding water slowly and mix this in with the flour until you have a smooth ball of dough.
  • Leave this to rest for 30 minutes.

INGREDIENTS – FILLING

  • 500g of  minced pork or beef or a mixture.
  • 1 egg
  • 1 onion – chopped fine
  • 2 cloves of garlic – chopped fine
  • Marjoram – fresh or dried
  • Salt & pepper

METHOD – FILLING

  • Mix the ingredients together.
  • Season with the salt & pepper.

Making the kołduny

  • Prepare trays with floured tea towels to put the kołduny on.
  • Cut the dough into quarters.
  • Roll out the dough until it is thin.
  • Cut out circles around a tumbler or cutter around 7cm in diameter. 
  • Place a ball of filling in the centre.
  • Seal up the edges with your fingers to get a semi circle.
  • Place on the floured trays.
  • Repeat with the rest of the dough and with re-rollings from the cutting.
  • *
  • Use a wide saucepan or deep frying pan.
  • Add boiling water, salt and a little oil.
  • Add about 8 kołduny and simmer them for 15 minutes.
  • Remove with a slotted spoon.
  • Repeat with the rest of them.
  • *
  • Serve with butter and marjoram or
  • In rosoł – clear chicken soup.
  • Take care when biting in as the filling will be very hot.
  • *
  • Although not traditional we fried up left over kołduny the next day.