Lithuanian Style Kolduny – Meat Pirogi

Filling:

Mix well fat and tenderloin. Season this quantity with salt, pepper and marjoram and finally add a crushed onion previously cooked briefly in clear soup.

Dough:

Make the dough for the pierogi with flour, eggs, lukewarm water and salt. Knead it thoroughly so that it becomes elastic and not too hard.

From the thinly rolled out dough cut out discs with a wine glass, put a little bit of filling on them and press the edges firmly together, because the filling swells during cooking and secretes juice.

Now put the kolduny into boiling beef broth. After ten minutes of boiling, they rise to the surface and are ready.

They are served in the clear soup.

The small kolduny are eaten whole so that not a drop of the aromatic juice is lost.

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