shade
Kundyums
Category: Recipes
Ingredients
Dough
Wheat flour 320 g
Water 0.75 stkn
Sunflower oil 4 tbsp. l
Filling
White mushrooms (other possible) 10 pcs
Oil 4 tbsp. l
Bulb onion 1 pc
Buckwheat porridge 1 cup
Egg 1 pc
Water 0.5 l
Additionally
Garlic 3-4 cloves
Salt
Parsley
Black peppercorns
Bay leaf
Sour cream
Cooking method

For the dough, mix sunflower oil with boiling water.
Pour in wheat flour and quickly knead the dough. We knead it well and roll it into a thin, almost transparent layer. You can not use flour for dusting - the dough does not stick.
For the filling, boil the mushrooms in water. Pour the resulting broth into a separate container, and after chopping the mushrooms, fry in oil with finely chopped onions, mix with steep buckwheat porridge and a hard-boiled egg.
Cut the dough into squares about 5 x 5 cm in size, put the filling and form the dumplings. You should get 80-100 pieces.
On a greased baking sheet, put the kundyum in one layer and bake in the oven over moderate heat for 15 minutes.
Then we put it in pots (you can make it in one container) and fill it with a decoction of mushroom broth with chives, salt, parsley, peppercorns and bay leaves.
Put in the oven again for 15 minutes.
We lay out on plates and season with sour cream.

The dish is designed for 80-100 pieces
Cooking program: oven
Note
Peace be with you bakers!
autumn comes and with it the mushroom season.
in this regard, an interesting recipe for mushrooms.
my son did it for his graduation class at culinary college.

BON APPETIT

Quote: shade on December 16, 2012, 00:13
Kundyums, or kundyuks, are an old Russian dish of the 16th century, which is a kind of dumplings with mushroom filling.

Kundyums differ from ordinary dumplings not only in their special filling. The dough for kundyum is kneaded with vegetable oils (sunflower or poppy seed) and hot water and is thus a combination of choux and drawn dough. The filling can be made from both fresh and dry mushrooms in combination with cereals (buckwheat, rice) and spices.
Feofania
cool recipe!
Irina Dolars
Must be delicious
What did your son get?
chaki2005
Thanks for the recipe! Such an unusual name.
shade, or you can specify the first phrase. As it is yours mine does not understand. : pardon: If I understood correctly, then in the 4th century. l. rast. pour out oil 0.75 st. boiling water?
shade
Peace be with you bakers!
Irina Dolars-
I don’t remember what I got, but now it works \ I don’t know what it’s called correctly \
meat chef in a restaurant

well, and somehow it happened that in the mushroom season we always make Kundyums a couple of times
shade
Peace be with you bakers!
well, in the sense of mixing 4st. l. rast. oils and 0.75 st. boiling water
pour into flour and quickly knead
those proportions and technology that are laid out in the recipe, they are from the textbook
shade
Peace be with you bakers!
in found
Kundyums, or kundyuks, are an old Russian dish of the 16th century, which is a kind of dumplings with mushroom filling.

Kundyums differ from ordinary dumplings not only in their special filling. The dough for kundyum is kneaded with vegetable oils (sunflower or poppy seed) and hot water and is thus a combination of choux and drawn dough. The filling can be made from both fresh and dry mushrooms in combination with cereals (buckwheat, rice) and spices.

Kundyums

photo is not mine
chaki2005
Thanks again!
Irina Dolars
Here with rice just right for me
With buckwheat groats, a more pronounced taste - for an amateur
I remember flying to Kiev to see my mother's sister.I was twenty years old. She made me eat buckwheat soup at 4 am ... From the plane right to the table. A child has arrived, so the first thing to do is to feed. I am an obedient girl. I didn't argue for a long time. She ate and choked. I was already unaccustomed to buckwheat, and then in the first course
shade
Peace be with you bakers!
Irina Dolars -
same stuff
only now I love buckwheat but in the form of milk porridge or as a side dish
but I don't perceive it in soup --- well, not how
I forgot to say - we made kundyums with pearl barley
the truth is, except for me, no one likes pearl barley, but for my taste it turned out to be the best combination

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