Colțunași

Origins and history

Filled, boiled dumplings are found all over Eastern Europe: varenyky in Ukraine, pierogi in Poland, pelmeni in Russia. Colțunași are the version from Moldova and north-eastern Romania, with their own emphasis on sheep's cheese and sour cherries. A Romanian newspaper called cherry colțunași a delicacy from the culinary tradition of the Republic of Moldova, especially popular during the fasting periods, when the cheese filling is not allowed. That the dish also lives on in fine dining became clear at the European Political Community summit in 2023, where colțunași with pickled pumpkin, goat's cheese cream and a lovage sauce were served.

How it is made

The dough is made from flour, warm water, a splash of oil and salt, sometimes with an egg. After resting for a while it is rolled out thinly and cut into rounds or squares of six to seven centimetres. A teaspoon of filling goes on each piece, which is then folded into a half-moon or triangle and the edges pressed firmly together. The colțunași boil for five to seven minutes in plenty of salted water, until they float. Common fillings are crumbled brânză with dill, sweet fresh cheese with sugar, mashed potato with fried onion, minced meat, and stoned sour cherries with sugar and a little starch to bind the juice.

Where and how to try it

The savoury version is served with smântână and sometimes melted butter or fried onions; the sweet one with soured cream and sugar. Restaurants serving Moldovan food almost always have them on the menu, but they remain first and foremost home cooking: colțunași are folded in large quantities and often frozen for later.