Polish Soup Dumplings {Kołduny}
Today, I’m serving Polish soup dumplings. Kołduny [cohw-doo-nyh] are a small version of pierogi and they are served in broth. They will most likely be filled with a meat filling. They are not uszka – “little ears” that we serve for Christmas. Uszka are round, more like Italian ravioli and filled with mushrooms. Kołduny can take on different shapes. Sometimes they’re round and sometimes they’re square, and in my case they’re half-moon shaped, like pierogi. This will depend on the chef and their preference.
I’m serving mine in rosół [chicken soup] garnished with chives and a dollop of sour cream. This method was introduced to me by my friend Kasia last summer. She explained that her mom, who comes from the Eastern part of Poland with a large Belarus influence, serves her dumplings like this. I’ve never had them with sour cream and I was surprised how delicious this combination was. I’ve been craving them since and had to make some finally. I’m using a pork ham roast for this recipe. The ham is a bit sweet, hot broth melts the sour cream and adds a sour flavor. Chives complete the party with a bit of sharpness. So good!
Polish Soup Dumplings {Kołduny}
Ingredients
- Filling:
- 2.5 lbs / 1200 g of boneless raw ham
- 2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tsp dried marjoram
- 2 cloves garlic, minced
- 1/2 tsp paprika
- Dough:
- 3 cups of all purpose flour
- 1 egg
- 1 tsp of salt
- 1 1/4 cup / 300 ml of warm water
Instructions
Have your pork ground by your butcher, if possible. If not, wash pork, cut into smaller cubes and put through a grinder with the smallest openings.
Add all spices and mix well to incorporate. Set aside.
Prepare dough by combining flour, egg, water and salt, and kneading on a floured surface until smooth dough forms.
Fill large pot with water, add about 1 tsp of salt and a splash of oil and start heating.
In batches, roll out dough to about 1/8 of an inch thickness.
With a small glass (about 2 inches in diameter), cut out circles. Fill each circle with about a teaspoon of raw meat filling. Close each dumpling and press edges with a fork to seal or create a decorative seal, if you can - watch my video on how I seal my dumplings below.
Once sealed place on a floured surface.
Drop into boiling water (in batches of about 20) stir gently off the bottom to prevent sticking. Turn heat down to low, water should only be slightly simmering (not rolling boil). When all dumplings float to the top let simmer for another 3 minutes. Remove from pot and place on a large surface to cool (without touching), or serve right away.
Notes
Serve in hot soup.
Watch my video about how to seal pierogi/dumpling below and choose your method.
If you’re not a fan of this pairing, just serve in hot soup, preferably home-made chicken soup (my recipe here) or other brothy soup, like beet broth or tomato soup.
Happy cooking!
Anna
ps. you may freeze leftover dumplings by placing them in a dish without touching or in layers separated with parchment paper . Once frozen store in a zip-top bag. To thaw drop into simmering water and let heat for a couple of minutes from the time they float to the top.
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Anna,
Thank you for this, many many years ago my grandmother made what she called kuldunys for us and nobody had ever heard the term before (the recipe is a meat perogi half pork half beef) My family was originally from the northeastern part of Poland so now it all fits together for me.
Bill
Yes, “kołduny” are soup dumplings made from mixture of cooked and ground up pork and beef filling, very much like the meat pierogi filling. They are served in chicken/duck broth or beetroot broth. Absolutely delicious!