Lithuanian Pork Dumplings (Boiled) - Traditional Koldunai 

For anyone who grew up with Lithuanian food, the memory of dumplings is almost unavoidable. The aroma of boiled dough, the savory scent of pork filling, and a dollop of sour cream on top brings back instant nostalgia. For those living abroad, or reconnecting with family traditions, these Lithuanian pork dumplings are a simple yet authentic way to revisit childhood kitchens and traditional food culture.

Jump to:

• ​The Most Pure Version of Lithuanian Dumplings
• Ingredient Notes
• ​Method
• What To Serve Lithuanian Pork Dumplings With?
• Storage and Making Ahead
• Recipe Tips
• More Lithuanian Pork Recipes To Try Next Time
• Lithuanian Pork Dumplings

​The Most Pure Version of Lithuanian Dumplings

Lithuania has a gazillion versions of dumplings, and every family seems to have its own signature recipe. From the national dish of Lithuania of meat stuffed potato dumplings, like cepelinai and baked mashed potato dumplings (Svilpikai) to sweet dumplings filled with farmer's cheese, there is a dumpling for almost every taste.

Among all of these, one of the most well-known and widely made is the simple Koldunai, boiled dumplings filled with a seasoned pork mixture. These traditional Lithuanian dumplings (although very similar to Polish Pierogi) are comforting, hearty, and beloved across generations.

There is a modern spin as well: fried dumplings that are then baked under a blanket of sour cream, cheese, and ham. While delicious, this version is not the classic preparation, and the pure boiled version remains closest to Lithuanian kitchens and food culture as you might find in traditional restaurants or at family tables.

Ingredient Notes

• All-purpose flour, egg, water: These form your dumpling dough. Knead into a smooth ball, rest under a tea towel at room temperature for 30 minutes.
• Ground pork: The most traditional choice for meat filling. You can substitute ground beef or a mixture of pork and beef for a slightly different flavour.
• Onion: Finely chopped and sautéed in a little butter or oil. Adds depth to the pork filling without overpowering it.
• Garlic powder: Easy way to add gentle flavor; fresh garlic can also be used.
• Salt and black pepper: Essential for seasoning the pork filling.
• Serving options: Each dumpling can be topped with a dollop of sour cream, crème fraîche, or drizzled with Creamy Mushroom Sauce or Warm Sour Cream and Bacon Sauce. Fresh dill or crispy bacon pieces can add extra flavour.

Find ingredient quantities and the full method in the recipe card at the bottom of the post. 

​Method

1. Make the dough. On a clean work surface, place flour and make a well. Add the egg, water and a pinch of salt. Mix with a fork and then your fingers until shaggy dough forms. Knead for 5 minutes until you have a smooth ball of dough. Cover with a tea towel and rest at room temperature.

2. Prepare the filling. Sauté onion in little butter or oil over low heat until soft. Let cool. In a large mixing bowl, combine ground pork, sauteed onions, garlic powder, salt, and black pepper in a large bowl until fully combined.

3. Shape the dumplings. Roll the dough into a thin sheet, about 3 mm thick. Cut dough circles using a cookie cutter or the rim of a glass. Place a small lump of meat mixture in the center, fold into a half-moon, and seal the edges by pinching corners together. Optionally, chill dumplings on a floured large plate for 30 minutes (this is a great time to make the sauce). 

4. Cook the dumplings. Bring a large pot of salted water to a gentle boil. Carefully add dumplings. Once they rise to the surface, cook for 3-5 more minutes (cooking time will depend on how thinly you rolled out the dough). Use a slotted spoon to transfer to serving bowls.

What To Serve Lithuanian Pork Dumplings With?

Traditionally, these dumplings are served with:

• A dollop of sour cream, a knob of butter and crispy bacon (or spring onions/ fresh dill)
• Lithuanian mushroom sauce
• Warm sour cream sauce with onions and bacon

A simple green side adds balance for modern palates: lightly steamed green beans, or tenderstem broccoli work beautifully.

Storage and Making Ahead

Cooked Lithuanian pork dumplings do not reheat well, as the dough becomes heavy and the filling can dry out.

For convenience:

• Shape ahead: Place uncooked dumplings in a single layer on a generously floured surface losely covered with plastic wrap and refrigerate for up to 24 hours.
• Freezing: Arrange on a large floured board in a single layer. Freeze until solid, then transfer to a ziplock bag. Cook from frozen by gently boiling in water until they float and are heated through.

This method allows you to enjoy freshly cooked dumplings anytime without preparing the dough and filling from scratch.

Recipe Tips

• Roll the dough thin, about 2-3 mm, to ensure dumplings are delicate yet sturdy enough to hold the filling.
• Flour your work surface and rolling pin generously to prevent sticking.
• Wet the edge of the dough circle before sealing to prevent the dumplings from bursting in boiling water.
• Use a slotted spoon to remove cooked dumplings and transfer them gently to avoid tearing.
• Chill dumplings briefly before boiling if the dough feels soft; this makes handling easier.

More Lithuanian Pork Recipes To Try Next Time

If you love Lithuanian pork dumplings, you might also enjoy exploring other hearty favorites from Lithuanian cuisine. From traditional Lithuanian cepelinai to pork-filled pastries (Kibinai) and Lithuanian Pork Meatballs, these dishes highlight the richness and versatility of family-friendly, comforting meals rooted in Lithuania’s food culture.