Kołduny - Lithuanian Dumplings

Make dough: combine flour with pinch of salt in large bowl, create well in center.

Crack eggs into well, add warm water gradually while mixing with fork.

When dough comes together, turn onto floured surface, knead vigorously for 10 minutes until very smooth.

Dough should be firmer than pierogi dough - add flour if sticky, water if too dry.

Wrap dough tightly in plastic wrap, rest at room temperature for 45 minutes minimum.

For filling: finely dice onions, mince garlic cloves.

Heat 2 tablespoons oil in large skillet over medium heat until shimmering.

Add onions, sauté for 7-8 minutes until soft and translucent, stirring frequently.

Add minced garlic, cook for 1 minute until fragrant, remove from heat, let cool.

In large bowl, combine ground pork and beef, breaking up any lumps.

Add cooled onion mixture to meat, season generously with salt, black pepper, and marjoram.

Mix thoroughly with hands until filling is well combined and slightly sticky.

Fry small amount of filling in skillet, taste and adjust seasoning - should be well seasoned.

Divide rested dough into 4 portions, keep unused portions covered.

Roll out one portion on well-floured surface as thin as possible, about 1.5mm thick.

Cut small circles using 5-6cm round cutter - kołduny are smaller than regular pierogi.

Place small teaspoon of filling in center of each circle, don't overfill.

Fold circle in half, press edges firmly together, ensuring no air pockets.

Press edges with fork tines for decorative seal and extra security.

Place formed kołduny on floured tray, cover with cloth while making remaining batches.

Bring beef broth to gentle boil in large pot, season with salt.

Carefully add kołduny in batches of 15-20, stir gently once immediately.

When kołduny float to surface, cook additional 4-5 minutes until filling is cooked through.

Test one by cutting open - meat should be fully cooked with no pink color.

Remove cooked kołduny with slotted spoon, can serve in broth or with butter.

For serving in broth: ladle hot broth into bowls, add 6-8 kołduny per serving.

Garnish with fresh dill and serve immediately with crusty bread.