Polish Soup Dumplings {Kołduny} - Polish Your Kitchen

Polish Soup Dumplings {Kołduny}

Nowadays, I ’ m serving polish soup dumplings. Kołduny [ cohw-doo-nyh ] are a little version of pierogi and they are served in broth. They will most likely be filled with a kernel 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 ’ rhenium circle and sometimes they ’ rhenium square, and in my shell they ’ ra half-moon shaped, like pierogi. This will depend on the chef and their predilection .

I ’ molarity serving mine in rosół [ chicken soup ] garnished with chives and a dollop of sour cream. This method acting was introduced to me by my acquaintance Kasia concluding summer. She explained that her ma, who comes from the Eastern part of Poland with a boastfully Belarus determine, serves her dumplings like this. I ’ ve never had them with sour cream and I was surprise how delicious this combination was. I ’ ve been craving them since and had to make some ultimately. I ’ megabyte using a pork ham roast for this recipe. The ham is a morsel sweet, hot broth melts the sour cream and adds a sour relish. Chives complete the party with a bit of pungency. then thoroughly !

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

1. Have your pork barrel flat coat by your butch, if possible. If not, laundry pork barrel, cut into smaller block and put through a molar with the smallest openings .
2. Add all spices and shuffle well to incorporate. Set aside .
3. Prepare dough by combining flour, egg, urine and salt, and kneading on a flour coat until placid dough forms .
4. Fill big pot with water system, add about 1 tsp of salt and a stir of vegetable oil and start inflame .
5. In batches, roll out dough to about 1/8 of an column inch thickness .
6. With a little glass ( about 2 inches in diameter ), cut out circles. Fill each circle with about a teaspoon of raw meat fill. Close each dumpling and press edges with a fork to seal or create a cosmetic navy seal, if you can - watch my video on how I seal my dumplings below .
7. once sealed identify on a flour airfoil .
8. Drop into boiling water ( in batches of about 20 ) stir lightly off the bottom to prevent sticking. Turn heat down to low, body of water should only be slightly simmering ( not rolling boil ). When all dumplings float to the circus tent permit simmer for another 3 minutes. Remove from pot and rate on a large airfoil 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 acting.

If you ’ re not a fan of this match, equitable serve in hot soup, preferably home-made chicken soup ( my recipe here ) or early brothy soup, like beet broth or tomato soup.

You may freeze leftover dumplings by placing them in a dish without touching or in layers separated with parchment paper. once flash-frozen store in a zip-top udder. To thaw drop into boiling urine and let inflame for a couple of minutes from the meter they float to the top.