Entree: Belarus – Central Culinary Region – Калдуны ➤ Kalduny (Belarusian pan-fried potato dumplings stuffed with seasoned meat)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Total 42 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and coarsely grated
- 1 lb (454 g) ground pork
- 1 small yellow onion, finely chopped, approx. 4 oz (115 g)
- 1 large egg, approx. 50 g
- 1/2 cup (60 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) ground nutmeg (optional)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 tbsp (30 ml) sour cream, for serving
- 2 tbsp (6 g) fresh dill, chopped, for garnish

Instructions

1. Prepare the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 4–5 minutes. Add ground pork, season with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper, and cook, breaking up meat, until no longer pink, about 6–8 minutes. Remove from heat and let cool slightly.
2. Squeeze excess liquid from the grated potatoes using a clean kitchen towel or fine mesh sieve until mostly dry. Transfer potatoes to a bowl.
3. To the potatoes add the egg, 1/2 cup (60 g) flour, remaining 1/2 tsp (2 g) salt, 1/4 tsp (0.5 g) pepper, and nutmeg if using. Mix until a cohesive dough-like mixture forms; it should hold when pressed. If too wet, add up to 1–2 tbsp (8–16 g) flour.
4. Divide the potato mixture into 8 equal portions. Flatten each portion in your hand to form a disc about 3–4 inches (7–10 cm) wide and 1/4–1/2 inch (6–12 mm) thick. Place about 2 tbsp (30 g) of the cooled pork filling in the center of four discs, then top with the remaining four discs. Pinch edges to seal and gently flatten to form stuffed patties.
5. Heat 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 g) butter in a large skillet over medium heat. When hot, add patties (work in batches if necessary) and cook until deep golden and crisp on both sides, about 4–5 minutes per side, pressing gently with a spatula to ensure even contact.
6. Transfer cooked kolduny to a paper towel-lined platter to drain briefly. Serve immediately topped with a dollop of sour cream and a sprinkle of chopped dill. Adjust seasoning to taste and serve hot.