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This recipe for KOLDUNAI, by , is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Campbell


6 eggs
6 T water
6 cups flour
1 pound ground meat (equal parts veal, pork, and beef)
1 tsp. salt
1/8 tsp. pepper
2 eggs beat them well before adding to meat
c. finely chopped onion
pound diced bacon, drained
3 T of bacon grease
3 T of butter
Dollop or sour cream
Or add 2 cups cream for a creamier sauce

Make dough. Roll out and cut circles to fit ravioli half moon crimper. Put dough circle in crimper. Wet inch of the dough edge with water. Keep one side of crimper on flat surface and fold other side over. Do not try to make like a taco. Bring 3 quarts of water to simmer and salt water liberally. Drop dumplings in, return to brisk simmer. Cook until tender approximately 15-25 minutes. Test one to see if it is done before removing all from water. Serve with Bacon Sauce, crisp bacon and sour cream to garnish. These dumplings freeze well and cook in minutes from frozen. To freeze, lay the dumplings on a lightly floured baking sheet or other freezer-proof board, ensuring that they are not touching. Place the board flat in the freezer and freeze for at least 8 hours or overnight, then transfer to a zip-lock bag or freezer box. To cook, simmer until tender. Will take longer when frozen.

Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
The Lithuanian version of ravioli. The kids had them first at Grandpa's funeral luncheon and have loved them ever since.




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