Baked koldūnai are a classic variation of virtiniai, and I think they taste even better when baked… hmm. The only problem is that when you see how much fat goes into them, it does make you pause… Eek.
But sometimes it’s worth it just to try it and enjoy it! I usually go to a dance class afterwards when I feel like I’ve eaten a little too much rich food :).
BAKED KOLDŪNAI
- 250g plain flour
- 1 egg
- pinch of salt
- 120ml water
(for the filling)
- 300g mince beef
- 200g lard (I used butter, grated)
- 1 medium onion (shredded)
- 2 tbsp stock (liquid)
- 2 tsp sugar
- 1 tsp herbes de provence
- pepper and salt as desired
(for sauce)
- 100g cream
- 50g parmesan cheese
- pepper if desired
1. To make the dough mix all the ingredients together and knead to combine. Set it aside to rest for at least 30min.
2. Meanwhile make the filling by combining all the ingredients that goes in it.
3. Dust the ravioli/dumpling mould with flour, before making the dumplings. If you don’t have ravioli/dumpling maker, then there are ways to do it by hand (a very lengthy ways that I don’t want to discuss here)
4. Roll the dough and cover the mould with half of it. Fill each “cell” with the filling.
5. Cover everything with the rest of the dough. Press everything with the rolling pin and “pop” all the dumplings out.
6. Cook the dumplings in salted boiling water for 10min, then drain them like pasta. They should be floating on top when the are completely cooked.
7. Meanwhile make the sauce by heating the cream and stirring the cheese in. season it with black pepper.
9. Place cooked dumplings in small gratin dishes and pour cream sauce over it. Bake for 30min in preheated 200C oven.
Enjoy!
Rasa 😉