20 Traditional dishes of Cyprus K a l o i r k á (Dumplings) INGREDIENTS FOR THE FILLING • 40 ml corn oil • ½ kg minced pork • 1 onion finely chopped • salt and pepper, to taste • 4-5 Tbsp water • 3-4 Tbsp finely chopped parsley FOR THE DOUGH • 1 kg plain flour • A pinch of salt • About 500 ml water • Chicken stock, enough to boil the dumplings in (about 1.5–2 L) • Grated halloumi cheese METHOD o Heat the corn oil in a pan and sauté the minced pork with the onion until lightly browned (5–6 minutes). o Add salt, pepper, and water. Simmer gently until almost cooked (5 minutes). o Stir in parsley, cook for 1 more minute, then remove from the heat. Place the mixture in a strainer to cool. o Place the flour in a large bowl with a pinch of salt. o Gradually add water as needed and knead until the dough is firm and elastic (10 minutes). o Cover with a tea towel and let rest for 1 hour. o Roll out the dough into a thin sheet (about 2 mm thick). o Cut into small squares (5 × 5 cm). o Place a teaspoon of filling in one corner of each square, fold into a triangle, then pinch the tips together over the center, sealing firmly. o Bring chicken stock to a boil in a large saucepan. o Add the dumplings in batches and cook until they rise to the surface and are tender (8–10 minutes). o Drain well. o Arrange the dumplings on a platter and sprinkle generously with grated halloumi cheese. Tips • For a lighter version, you can cook the kaloírka in salted water instead of chicken stock. • They can be prepared ahead of time and frozen, then boiled directly from frozen (increase cooking time slightly). • Best served hot, with extra grated halloumi on the side.
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