Koldūnai

Shopping list

• 400 g plain flour

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• 2 piece eggs

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• 100 ml water — lukewarm

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• 1 tsp salt — for dough

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• 500 g minced pork

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• 1 piece onion — finely diced

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• 2 clove garlic — minced

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• 0.5 tsp black pepper — freshly ground

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• 1 tsp salt — for filling

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• 100 g smoked bacon lardons

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• 200 ml soured cream — to serve

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Step by step

1. 1

   In a large bowl, combine the flour and 1 tsp salt. Make a well in the centre, add the eggs and lukewarm water, then mix until a shaggy dough forms. Knead on a floured surface for 8– 10 minutes until smooth and elastic. Cover with a damp tea towel and rest for 30 minutes.

2. 2

   Meanwhile, heat a dry frying pan over medium heat and cook the diced onion for 4– 5 minutes until softened and lightly golden. Add the garlic and cook for 1 minute until fragrant. Remove from heat and let cool slightly.

3. 3

   In a bowl, combine the minced pork, cooked onion and garlic, 1 tsp salt and black pepper. Mix thoroughly until evenly combined.

4. 4

   Roll the rested dough on a floured surface to about 2 mm thickness. Use an 8 cm round cutter to stamp out circles. Re-roll scraps as needed.

5. 5

   Place 1 heaped teaspoon of filling in the centre of each circle. Fold the dough over to form a half-moon, pressing the edges firmly to seal. Ensure there are no air pockets.

6. 6

   Bring a large pot of salted water to a gentle boil. Working in batches, drop the dumplings in and stir gently to prevent sticking. Cook for 7– 8 minutes; they will float to the surface when nearly done. Remove with a slotted spoon and drain well.

7. 7

   While the dumplings cook, fry the bacon lardons in a dry frying pan over medium-high heat for 5– 6 minutes until crisp and golden. Drain on kitchen paper.

8. 8

   Arrange the hot dumplings on serving plates, spoon soured cream generously over the top, and scatter with crispy bacon. Serve immediately.