• ½ lb. tenderloin of beef
  • ½ lb. lamb
  • ¼ lb. kidney fat
  • 2 onions, grated
  • 2 tablespoon butter
  • 1 teaspoon marjoram
  • Meat stock
  • Buttered bread crumbs
  • Salt and pepper


Remove all sinew from meat and suet. With sharp knife cut meat into small slivers. Chop kidney fat to a fine mass. Barely heat the grated onion in butter for flavor. Add seasoning and mix all ingredients well.

Prepare dough as for uszka. Roll out very thin and cut small rounds. Place a small amount of the tilling to one side on the round. Bring the edges together and seal tight. Be frugal with the filling because the suet and meat will swell in the cooking and need space. Boil kołduny in meat stock for 10 minutes. Serve immediately in soup plates with half cup of soup. Cover with buttered crumbs. Serve as soup course. They must be small because they are never cut at the table.