Polish Meat-filled 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 finally make some. 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 Meat-filled Soup Dumplings {Kołduny}
Ingredients
- FILLING:
- 2 ½ lbs / 1200 g of boneless raw ham (or other raw lean meat of choice)
- 2 tsp salt
- 2 garlic cloves, minced
- ½ tsp freshly ground pepper
- 1 tsp dried marjoram
- ½ tsp paprika
- DOUGH:
- 3 c / 375 g of all-purpose flour
- 1 egg
- 1 ¼ c / 300 ml of warm water
- 1 tsp of salt
- GARNISH:
- Sour cream
- Chives or parsley
Instructions
Cut meat into smaller cubes and put through a grinder with the smallest grinding plate. Add salt, garlic, and 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 (about 2-3 minutes).
Fill large pot with water, add about 1 teaspoon of salt and a splash of oil and start heating.
In batches, roll out dough to about ⅛ of an inch / 2 millimeter thickness.
With a small glass (about 2 inches / 5 centimeters 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 or create a decorative seal.
Once sealed, place on a floured surface.
Drop into boiling water (in batches of 20) and 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 spread on a large surface to cool (not touching), or serve right away.
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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