Meat Dumplings (Koldūnai)

For the dough:

• 380 g all-purpose flour
• 130 g water
• 1 egg (beaten)
• Pinch of salt
• A little sugar

For the filling:

• 430 g ground pork (preferably fattier)
• Pinch of sugar
• 1 small onion, finely chopped
• 1 egg (beaten)
• Salt and pepper, to taste

For the sauce/serving:

• Smoked bacon (šoninė), finely chopped
• Onions, finely chopped
• Sour cream (grietinė), for serving
• Red pepper or black pepper, for seasoning
• Fresh chives (laiškiniai svogūnai), finely chopped, for garnish (optional)

Instructions

Make the dough:

1. Mix the flour with a pinch of salt and a little sugar. Add the beaten egg mixed with water. Knead into an elastic dough — knead for about 10 minutes. Let the dough rest.

Prepare the filling:

1. To the ground pork, add a pinch of sugar, the finely chopped onion, the beaten egg, salt, and pepper. Mix everything thoroughly.

Assemble and cook:

1. On a floured surface, roll the dough out quite thinly. Place small balls of the meat filling in a row on the dough (not too close to the edge), leaving spaces between them. Fold the dough over the filling, moisten the edge with water, and seal it. Use a small glass to press and cut out the dumplings. Then pinch and press the edges to seal them firmly. Place the finished dumplings on a flour-dusted cutting board.
2. Bring a large pot of salted water to a boil. Gently drop in the dumplings. Once they float to the surface and the water returns to a boil, cook for a couple more minutes, then remove with a slotted spoon.
3. While the dumplings are cooking, prepare the sauce: Finely chop the bacon and onions, then fry them together in a pan until crispy and golden.
4. Serve the hot dumplings topped with the fried bacon and onion mixture, a dollop of sour cream, a sprinkle of pepper, and chopped chives if desired.

Notes/Tips:

• In the traditional Viduklė style (as mentioned in comments), these dumplings are sometimes served without sour cream, simply with the bacon-onion topping and red pepper.
• The dough should be rolled thin but strong enough not to tear. Work in batches if needed to prevent the dough from drying out.
• The small size and sealed edges are characteristic — they are bite-sized and juicy.

This is a classic Lithuanian meat dumpling recipe, similar to small pierogi but with a specific regional twist from Viduklė.