Chef-tested recipe
Kalduny are a traditional Belarusian preparation of finely grated potatoes wrapped around seasoned minced meat. The patties are browned in a pan and gently finished through so their soft potato casing holds a juicy centr
Recipe at a glance
- Servings
- 4 servings
- Cuisine
- Belarusian
- Cooking Method
- Shallow-frying and oven finishing
- Best Served With
- Sour cream, dill, sautéed onions and a fresh cucumber salad.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 1,100 g floury potatoes, peeled paid link
- 320 g minced pork and beef mixture
- 160 g onion, divided
- 50 g beaten egg (1 medium egg), optional for binding
- 35 g plain wheat flour paid link
- 25 g potato starch, plus any settled starch from the grated potatoes
- 55 ml neutral cooking oil paid link
- 7 g fine salt, divided paid link
- 3 g ground black pepper
- 160 g sour cream, to serve
- 15 g fresh dill, chopped, to serve
Method
Prepare the filling. Mix the minced meat with 80 g finely grated onion, 3 g salt and the pepper. Keep refrigerated while preparing the potatoes.
Grate and drain. Finely grate potatoes with remaining onion. Squeeze through a clean cloth over a bowl. Let the liquid stand for 5 minutes, pour off the water and retain any white starch at the bottom.
Bind the potato mixture. Mix the drained potato with flour, added potato starch, retained starch, beaten egg if using, and remaining salt. It should hold together when pressed; add a little extra starch only if necessary.
Enclose the meat. With damp hands, flatten a portion of potato mixture, place 25–30 g minced meat inside, close with more potato and shape into a compact oval. Make 8–10 dumplings.
Brown gently. Heat oil in a wide frying pan over medium heat. Fry patties in batches 4–5 minutes on each side until light golden; they will not yet be fully cooked through.
Finish safely. Transfer to a baking dish, cover loosely and bake at 180°C for approximately 18–25 minutes, until the centre of the meat filling reaches at least 75°C. Rest 5 minutes and serve with sour cream and dill.
Beginner Technique Notes
- The drier the grated potatoes, the easier they are to shape. Reserve the settled potato starch rather than washing it away.
- Brown only moderately before baking so the outside does not burn while the minced meat finishes cooking.
- Do not confuse this potato-based version with flour-dough dumplings of a similar name found elsewhere in the region.
Substitutions
- A mixture of beef and pork is common, but all-beef mince also works with a slightly firmer texture.
- Use additional potato starch instead of wheat flour for a wheat-free variation, checking all packaged ingredients.
- Serve with sautéed onions instead of sour cream if dairy is avoided.
Storage and Food Safety
Cool promptly and refrigerate at 4°C or below within 2 hours. Use within 2 days. Reheat the centre to at least 75°C; do not hold the raw meat-potato mixture at room temperature.
Serving Ideas
- Sour cream, dill, sautéed onions and a fresh cucumber salad.
Allergen Notes
Egg if used, wheat (gluten) from flour, and milk from sour cream. Check all purchased products.
