Kalduny
Kalduny, small boiled dumplings related to Russian pelmeni and Italian ravioli, were produced in a wide array of combinations of dough, filling and sauce.
Make it your own with Olive, your AI baking guide.
A kitchen guide
Choose your version
Start with the Kalduny described here. Confirm its dough or batter, filling and cooking method before choosing a recipe; regional versions can differ.
Prepare for the method
Read the full recipe first. Weigh ingredients, check the required equipment and allow for any resting, rising or chilling stages it specifies.
Follow the food, not just the clock
Use the recipe’s texture and doneness cues alongside its timings. Record changes to ingredients or equipment so the next batch is easier to repeat.
History & tradition
In Belarus, kalduny changed during the late nineteenth century: grated-potato versions grew in place of flour-dough versions, while the range of fillings narrowed.
Also from Belarus
Sources & credits
The introductory description and documented history are adapted from the sources below. Community-source adaptations retain CC BY-SA 4.0; wording may be shortened. The practical guide is general guidance, not a tested recipe.
- Belarusian cuisine — source revision ↗ · Wikipedia contributors · checked 2026-09-09