KALDUNAS
(Little Meat pockets)
DOUGH:
2 cups all-purpose flour Pinch of salt 1-2 eggs 4 Tablespoons water
Filling: Grandma's
1/2 pound ground beef 1/2 teaspoon marjoram 1 small onion grated fine salt and pepper 1 egg
Mix all the filling ingredients together. Make sure you mix well. Prepare your dough by sifting your flour with the salt into a large bowl. Make a well in the center and add the eggs or egg depending on the size you have.
Add the water. Make sure you use a wooden spoon and beat the ingredients together, pulling the flour from the outside of the bowl toward the inside. Moistening all the ingredients. Take out onto a flour board and knead by hand
until very elastic. Dough will remain firm. Roll the dough out very thinly onto a floured surface. then cut the dough into approximately 3 inch circles. (I use a biscuit cutter, my grandmother and mother used a glass
drinking glass.) Place a slightly rounded teaspoon of filling in the center of each circle. Brush the edges with water, just before rolling. Press the edges together to seal well. My grandmother always started at one edge
and did a pinch and a twist of the dough edge. You can also use a fork to crimp the edges like pie crust. ( Just seal them good) Bring either beef stock or salted water to a boil and add the pockets
a few at a time. Cook about 10 minutes or until all of them have floated to the top. For the low-calorie version, serve in the broth.
I always serve with a sour cream sauce. SAUCE: Melt 2 sticks butter. Add 1 16 oz container of Real sour cream. Stir, and serve over hot,
drained pockets. Optional: you can add a pinch of garlic to the sauce with the sour cream. Makes 4-6 servings
