Kalduni
(Russian Dumplings) Recipe

Origin: Russia      Period: Traditional

Ingredients:

For the Dough:
1kg plain flour + additional flour for dusting
1½ tsp salt
600ml water

For the Filling:
900g minced (ground) beef
1 large onion, minced
2 large garlic cloves, minced
1/2 tsp (rounded), freshly-ground black pepper
1 tbsp water
1¼ tsp salt

Kalduni
(Russian Dumplings) Preparation:

Method:

Sift the flour and salt into a large bowl. Form a well in the centre then add the water and work into the flour until the mixture comes together as a fairly stiff dough. Form this into a ball then turn out onto a work surface that's been lightly dusted with flour. Divide the dough into three equal pieces. Knead each piece well for about 3 minutes (the dough will look a little lumpy, but that's OK). Cover the pieces with cloth (make certain they are not touching) then set aside to rest for 1 hour.

As the dough is resting prepare the filling. Place the ground beef in a large bowl then add the onion, garlic, black pepper, water and salt. Mix thoroughly then cover with clingfilm and refrigerate until ready to use.

When ready to cook, roll out the dough, one peiece at the time, until about 3 to 4mm thick. As you roll, lift the dough occasionally to relax it and keep it from sticking (re-flour the rolling pin and work surface, if needed). When the dough is the correct thickness lift once more and allow to relax.

Now, using a 6cm round cutter cut as many circles from the pastry as you can then roll-up the scraps to cut some more. Arrange the circles on a lightly-greased baking tray, but do not let them touch, otherwise they will stick.

To fill the dumplings, place about 1½ tsp of the beef mixture in the centre of each circle. Bring up the sides around the filling so that you have a plump half-moon shape. Gently pinch the edges of the pastry together to seal (do not pull on the edges or they will tear). Ensure each dumpling is securely sealed. As each dumpling is finished place on baking trays lined with kitchen towels, making certain you leave a space between each dumpling. Oncedone, transfer to the freezer and leave them there until each dumpling is frozen solid (they will keep for up to one month).

To cook the Kalduni. Bring a pan of well-salted water to a boil, add about 10 of the frozen kalduni per person. Return the water to a boil then reduce to a simmer and continue cooking until the dumplings rise to the top of the water and the filling is thoroughly cooked (about 6 minutes). Use a slotted spoon to transfer to dumplings to a colander to drain.

Serve hot, accompanied by a sauce. The recipe given here will yield about 150 dumplings.

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