Kalduny is usually ten or twenty centimeters potato dumplings, usually filled with meat stuffing.
The simplest dough for kalduny is made of flour mixed with tepid water, eggs, and some salt. In some recipes the dough for kalduny is mixed with onion juice, not water. Kalduny dough should be soft but elastic, easy to stretch and to seal into a pocket around a dollop of filling.
Kalduny are usually boiled in a big shallow casserole at low heat, in well-salted water. Instead of boiling in water, kalduny may be boiled directly in a soup, in which they are then served. Some varieties are baked or fried.
The dish Kalduny may be served as a main course or a dessert, depending on the stuffing. For the former, meat, mushrooms, farmer cheese, or fish is used; for the latter, fresh berries or sometimes dried fruits may be used. The sauce or topping for kalduny also depends on the stuffing.