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Since this is getting a few votes, I might as well ask the question that led me to this page: How do Belorussian Kalduny differ from Polish Pierogi, Ukranian V

by nkurz 6y ago

Since this is getting a few votes, I might as well ask the question that led me to this page: How do Belorussian Kalduny differ from Polish Pierogi, Ukranian Vareniki, and Russian Pelmeni?

wiremaus 6y ago
To steal mercilessly from Wikipedia: The most important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni and vareniki this is as thin as possible, and the proportion of filling to dough is usually higher. Pelmeni are never served with a sweet filling, which distinguishes them from vareniki and Polish pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked. Those distinctions seem about right in my experience, and I eat all three fairly often, since I go to a lot of cultural festivals.
- nkurz 6y ago
  This seems like an accurate description. Unfortunately, these three are the ones I'm more familiar with, and I was hoping to understand how Kalduny compare to these. The Wikipedia article for them (https://en.wikipedia.org/wiki/Kalduny https://en.wikipedia.org/wiki/Kalduny) basically says they are similar, but doesn't really get into the differences.
pandaman 6y ago
It seems that there are dough kalduny but when I'd been to Belarus I never seen those and people just called dough dumplings either "pelmeni" (with meat) or "varenniki" with other fillings. Kalduny were potato shells with meat filling (similar to Irish boxty).
ZoomZoomZoom 6y ago
In Lithuania the word for 'Pelmeni' is 'Koldunai', and as Russian language is still going strong in Belarus, Pelmeni is widely used, although I don't know if it's prevalent over 'Kalduny'. Not sure were the word originated. In Russia 'Vareniki' is basically the broad term for the non-meat dumplings (with potato/quark/cherry/mushroom stuffing).

by nkurz 6y ago

Since this is getting a few votes, I might as well ask the question that led me to this page: How do Belorussian Kalduny differ from Polish Pierogi, Ukranian Vareniki, and Russian Pelmeni?

wiremaus 6y ago

To steal mercilessly from Wikipedia: The most important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni and vareniki this is as thin as possible, and the proportion of filling to dough is usually higher. Pelmeni are never served with a sweet filling, which distinguishes them from vareniki and Polish pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked. Those distinctions seem about right in my experience, and I eat all three fairly often, since I go to a lot of cultural festivals.

nkurz 6y ago
This seems like an accurate description. Unfortunately, these three are the ones I'm more familiar with, and I was hoping to understand how Kalduny compare to these. The Wikipedia article for them (https://en.wikipedia.org/wiki/Kalduny https://en.wikipedia.org/wiki/Kalduny) basically says they are similar, but doesn't really get into the differences.

pandaman 6y ago

It seems that there are dough kalduny but when I'd been to Belarus I never seen those and people just called dough dumplings either "pelmeni" (with meat) or "varenniki" with other fillings. Kalduny were potato shells with meat filling (similar to Irish boxty).

ZoomZoomZoom 6y ago

In Lithuania the word for 'Pelmeni' is 'Koldunai', and as Russian language is still going strong in Belarus, Pelmeni is widely used, although I don't know if it's prevalent over 'Kalduny'. Not sure were the word originated. In Russia 'Vareniki' is basically the broad term for the non-meat dumplings (with potato/quark/cherry/mushroom stuffing).