Kundyumy
Surprisingly, Russian dumplings can also be lenten - let's remember the old recipe for kundums. Although their main feature is that immediately after molding kundyums are fried, and then they are poured with broth, most often mushrooms, sour cream is added and stewed.
Ingredients
Servings 2 servings- 0.5 l of mushroom broth
- 5 black peppercorns
- 3 bay leaves
- garlic - 3 cloves
- 1 cup sour cream
- salt
- 1 st. l. sunflower oil
- 1 boiled egg
- 1 cup buckwheat porridge
- onion - 1 onion
- 20 g dry porcini mushrooms
- salt
- 250-300 g wheat flour
- salt
- 3 tbsp sunflower oil
Cooking
Step 1
Boil the mushrooms, finely chop. Peel the onion, finely chop. Chop the egg. Heat up in a skillet 1 tbsp. l. oil and fry mushrooms with onions. Mix with buckwheat porridge and egg.
Step 2
To prepare the dough, pour 0.75 cups of boiling water into sunflower oil, pour out the flour and knead the dough well. Roll out into a thin layer. Cut into squares 5x5 cm, put a little filling on each, pinching like ordinary dumplings.
Step 3
Preheat the oven to 180ºС. Grease a baking sheet with oil, put dumplings on it in one layer and put in the oven for 15 minutes. Then put the kundums in a clay pot, pour hot mushroom broth, add sour cream, bay leaf, pepper and garlic. Cover with a lid and return to the oven for 15 minutes. Serve in bowls and drizzle with sauce.