Koldūnai

Method

Make a dough by combining flour, eggs, half the salt and water, kneading until smooth, then rest for 30 minutes. For the filling, finely chop onion and garlic, then mix with beef mince, remaining salt and black pepper. Roll dough very thin, cut into 7cm squares, place a spoonful of filling in each centre, fold into triangles and seal edges firmly. Bring a large pot of salted water to the boil and cook the koldūnai in batches until they float and rise again, approximately 3-4 minutes per batch. Drain well and serve immediately with melted butter and a generous dollop of soured cream, which is essential to the authentic Baltic flavour.