No-Knead Koldūnai: Easy Lithuanian Dumplings (No Dough Rolling!)
No-Knead Koldūnai (Easy Lithuanian Rolled Meat Dumplings)
A beginner-friendly, non-traditional take on Lithuanian koldūnai, with no kneading, rolling or ravioli machine needed. Seasoned pork and mozzarella balls are dipped in water and rolled in flour to build a tender dumpling coating, then boiled and served with sour cream and fresh dill.
Ingredients
Equipment
Method
- Make the filling. In a mixing bowl, combine the ground pork, mozzarella, onion powder, salt, pepper, and the Vegeta and dill if using. Mix with your hands until evenly combined.
- Shape the meatballs. Roll the filling into small balls about 1 inch wide (about 2 teaspoons each). The smaller the balls, the smaller your dumplings. Place them on a tray. For easier coating, you can chill the tray for 15 minutes so the balls hold their shape.
- Set up a coating station. Fill a large bowl with cold water. Spread a thick layer of flour in a casserole dish or high-sided flat dish. A flat bottom and high sides make rolling easy and keep the flour contained.
- Dip and coat. Place a handful of meatballs in a fine-mesh strainer and dunk it in the water for just 1 second. Tip the wet meatballs into the flour and roll them around until fully coated.
- Repeat 4 times. Return the coated balls to the strainer, dip in water for 1 second, and roll in flour again. Repeat until each dumpling has been coated 4 times; each layer builds the dough. Add more flour to the dish as needed. Repeat with the remaining meatballs.
- Boil. Bring a large pot of salted water to a boil. Add the dumplings in batches without overcrowding, stirring gently so they don’t stick to the bottom. Boil about 5 minutes, until they float, then 1–2 minutes more. Larger dumplings take longer. Cut one open to check that the pork is cooked through with no pink inside.
- Serve. Lift the koldūnai out with a slotted spoon. Serve hot with sour cream, fresh dill, and a sprinkle of Vegeta. Skanaus!
