Creamy Polish Kolduny Dumplings with Wild Mushroom Sauce
A Traditional Eastern European Delight
Soft and creamy dumplings filled with savory goodness, paired perfectly with a rich wild mushroom sauce.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Dough
For the Filling
For the Wild Mushroom Sauce
For the Toppings
Preparation
Preparing the Dough
Combine dry ingredients
In a large bowl, combine flour and salt.
Add wet ingredients
Add the egg and water, mixing until a cohesive dough forms.
Knead the dough
Knead on a floured surface for 8-10 minutes until smooth.
Rest the dough
Let the dough rest for 30 minutes.
Making the Filling
Sauté onions and garlic
In a skillet, sauté onions and garlic until translucent.
Cook ground beef
Add ground beef, cooking until browned. Drain excess fat.
Season and cool
Season with salt and pepper, letting it cool before using.
Ensure the filling is cooled completely before wrapping in the dough. Pro Tip: Add a splash of soy sauce to the filling for extra depth.
Cooking Process
Dumpling Preparation
Roll dough to 1/8-inch thickness and cut circles. Place a tablespoon of filling in each circle, folding and sealing edges securely.
Boiling Dumplings
Bring a large pot of salted water to a boil, add dumplings, and cook until they float, about 5-7 minutes.
Making the Mushroom Sauce
Heat butter and oil in a pan. Sauté mushrooms and shallots for 8 minutes until browned. Stir in cream and thyme, simmering until thickened.
Plating & Serving
Creamy Polish Kolduny Dumplings with Wild Mushroom Sauce
Creamy Polish Kolduny Dumplings with Wild Mushroom Sauce
Plating & Serving
Serve the dumplings hot, generously drizzled with wild mushroom sauce, and a sprinkle of chopped parsley and grated Parmesan cheese.