Kalduny or kolduny are stuffed dumplings made of unleavened dough in Belarusian, Lithuanian, and Polish cuisines, akin to the Polish pierogi, Russian pelmeni and the Ukrainian vareniki. In Slavic languages the word means “magicians” or “sorcerers”, but it is unclear how the word became associated with the dish.
Kalduny may be served as a main course or a dessert, depending on the stuffing. For the former, meat, mushrooms, farmer cheese, or fish is used; for the latter, fresh berries or sometimes dried fruits may be used. The sauce or topping for kalduny also depends on the stuffing. Kalduny with Vilnius stuffing (mushrooms and smoked pork, as in Kalduny Count Tyshkevich) are topped with melted butter, while the Russian stuffing (farmer cheese or mashed potatoes) requires thick sour cream. Dessert kalduny are powdered with cinnamon or topped with fruit syrups. Kalduny are often served in a soup (beef broth or borsht), similarly to Jewish kreplach. The numerous combinations of dough, stuffing, and sauce provide a great potential for variation.
Large kalduny (manti) are prepared for the major Muslim feasts, which are celebrated by the Tatar population that has lived continuously in Belarus since the end of the 14th century. This variety of kalduny are made with spiced mutton or veal stuffing and are eaten by spoon, so that the dough wrapping doesn't tear and the juice from inside is not lost.Read more