Welcome to a taste of Eastern European comfort food! Today, we're making "Lazy Kolduny," a wonderfully simple take on a traditional Belarusian and Lithuanian classic. Authentic kolduny are delicious potato dumplings stuffed with a savory meat filling. Our "lazy" version captures all that incredible flavor by mixing grated potatoes and minced meat together into hearty patties. This recipe is perfect for a satisfying weeknight dinner, offering a juicy, flavorful interior and a perfectly golden, crispy crust. Get ready to fall in love with this hearty and soulful dish!
Lazy kolduny made from potato and minced meat.
Ingredients for Lazy Kolduny with Potato and Minced Meat
- 600 g potatoes
- 300 g ground beef
- 80 g onion
- 1 chicken egg
- 1 teaspoon utskho-suneli (blue fenugreek)
- 1 teaspoon dried parsley
- salt to taste
- vegetable oil for frying
How to Make Lazy Kolduny with Potato and Minced Meat
Grating peeled potatoes on a coarse grater.
Adding grated onion to the grated potatoes.
Adding chilled ground beef.
Peel the raw potatoes. Grate the peeled potatoes on a coarse grater. There’s no need to squeeze out the excess liquid; all the released moisture will be absorbed by the minced meat.
Add grated onion to the grated potatoes. You might have to shed a few tears, but grated raw onion is essential for kolduny (traditional Belarusian and Lithuanian potato dumplings, often with a meat filling; this “lazy” version mixes all ingredients together).
Add the chilled ground beef to the potatoes and onions. You can use a mixed ground meat in this recipe, such as beef-pork or pork-chicken. Use whatever you have on hand.
Cracking one large chicken egg into the bowl with potatoes and minced meat.
Seasoning the kolduny.
Thoroughly mixing the minced meat with potatoes by hand.
Crack one large chicken egg or a couple of small ones into the bowl with the potatoes and minced meat.
Season the kolduny mixture: add salt to taste, dried parsley, and utskho-suneli (a Georgian spice made from blue fenugreek seeds). If you don’t have utskho-suneli, use an aromatic blend of dry spices for beef patties.
Next, put on thin disposable gloves and thoroughly mix the minced meat and potatoes with your hands until you get a homogeneous mass. Mixing by hand is always more reliable than with a spoon! Of course, you can use a food processor, but it’s easier to wash one bowl than to disassemble and clean the entire appliance.
Dividing the mixture into 8-10 equal pieces, each weighing about 100g.
Divide the mixture into 8-10 equal pieces, each weighing about 100g. I prepare two lazy kolduny per serving. If you top them with smetana (a popular Eastern European type of sour cream), it becomes a very satisfying dish that can feed an adult. And there’s always some left for seconds.
Placing the kolduny into the hot oil.
Carefully flipping with a spatula and frying the kolduny on the other side.
Finishing the kolduny in a preheated oven for 12 minutes.
Pour refined, odorless vegetable oil into a wide, heavy-bottomed skillet. Grease your palms with vegetable oil and form round or oval patties – the kolduny. Place the kolduny in the preheated oil. Fry on one side until golden brown.
Carefully flip with a spatula and fry the kolduny on the other side until golden brown as well, for about 3 minutes.
Place a Teflon sheet on a baking tray and grease it with oil. Transfer the kolduny from the skillet to the baking tray. Preheat the oven to 180°C (350°F). Finish cooking the kolduny in the preheated oven for 12 minutes. The skillet-to-oven combination is a winning strategy. Patties, meatballs, or cutlets turn out juicy, not dry, and they don’t burn!
Serving the lazy kolduny made from potato and minced meat hot.
Serve the lazy kolduny with potato and minced meat hot, drizzled with thick smetana, and sprinkled with green onions or dill.
And there you have it – a plate of warm, golden, and incredibly delicious Lazy Kolduny! This dish is more than just a meal; it's a hug in food form, perfect for gathering the family around the table. The best way to enjoy them is fresh from the oven, generously topped with a spoonful of cool, creamy smetana (sour cream) and a sprinkle of fresh dill or green onions. We hope this simple yet flavorful recipe brings a touch of Eastern European warmth to your kitchen. Enjoy every bite!
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