Kundums - recipe

Kundums are an old dish of Russian cuisine, representing dumplings, which perfectly match the lenten meal. The filling can be made from fresh as well as from dry mushrooms with the addition of buckwheat or rice cereals and various spices. In contrast to dumplings, they are square and do not boil, but are baked in the oven. Let's find out with you how to make real kundyumas.

Recipe for cundi with mushrooms

Ingredients:

For the test:

• boiled water - 75 ml;
• flour - 160 g;
• vegetable oil - 40 ml.
• For filling:
• fresh porcini mushrooms - 150 g;
• buckwheat groats - 100 g;
• bulb - 0.5 pcs .;
• egg - 1 piece;
• vegetable oil - 40 ml.

For broth:

• mushroom broth - 500 ml;
• bay leaves - 3 pcs .;
• sour cream - 100 ml;
• garlic - 3 cloves;
• fresh parsley - 5 branches;
• spice.

Preparation

To prepare the kundum with mushrooms, you first need to make a dough. So, in the vegetable oil, pour in the water, pour the sifted flour and mix the dough very fast, pouring boiling water. Then very thinly roll it out and cut it into squares approximately 5x5 centimeters in size.

The filling must be done in advance. For this we boil buckwheat porridge. Mushrooms are well washed, processed and boiled for 35-40 minutes. The liquid is not poured out, but we leave it to us later. The bulb is cleaned and shredded into cubes, and the egg is hard boiled, cleaned and crushed. Cooked mushrooms finely cut with a knife and passeruem together with the onion on sunflower oil until the full availability of vegetables. Then, buckwheat porridge we put in a bowl, we add roasting, an egg and, using tolkushku we knead all up to a status of mashed potatoes. Next, put about a teaspoon of filling in the middle of the square of the dough and form a neat envelope.

Thus, we mold all the kundyums, and then we lay them out on an oiled baking tray and send it to the oven. Bake for 15 minutes, setting the temperature to about 170 ° C. Do not waste time in vain, prepare the ingredients for the vegetable broth: we clean the garlic, grind it, and cut the parsley with a knife. After that, we take a large clay pot, put in it kundyumi, pour mushroom broth, throw peppercorns, chopped garlic, chopped parsley, a little salt and laurel leaves. Cover the top with a lid and put it in the oven for 15 minutes. That's all, the old dish - kundum is ready! We serve it to the table, watering sour cream.