Kundumy: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

According to the method of cooking kundumy, the recipe of which we will consider later, are very similar to dumplings. However, the dough and filling for such a dish are completely different.

General information

Quite a small number of housewives know how kundums are prepared. What it is? This is the question that amateur cooks ask when they hear the unusual name of the dish. Let's answer it right now.

Kundyums, or the so-called kundyubki, are an old Russian dish that appeared in the 16th century. These products are very similar to dumplings, but instead of meat they are stuffed with mushrooms and cereals.

What dough should be used to make real kundums? The recipe for these products requires the use of a base, which is kneaded with vegetable oils (mainly sunflower) and hot water. Thus, a combination of exhaust and custard dough is obtained.

As for the filling, it can be made from both fresh and dried mushrooms. Sometimes boiled cereals (rice or buckwheat) and spices are added to it.

What are the differences between dumplings and kundums? The recipe for the latter involves the use of not a stove, but an oven. In other words,kundums are not boiled in s alted water, like dumplings, but are baked and stewed in pots.

Kundumy: recipe with photo

Having talked about what the mentioned products are, we can begin to describe the process of their preparation. It should be noted that there is nothing complicated in this. Having made kundums once, you will cook them again and again. After all, they turn out to be very tasty, satisfying and fragrant.

What products are needed to make real Old Slavonic kundums? Recipe with photo requires the following ingredients:

• sifted wheat flour - 2 full glasses + for sprinkling;
• sunflower oil (should be used without flavor) - 4 large spoons;
• cooling water - full glass;
• champignons or any other fresh mushrooms - about 300 g;
• buckwheat - full glass;
• large bulbs - 1 head;
• vegetable oil of any - use for frying;
• table s alt - use to taste;
• ground black pepper - use to taste;
• mushroom broth (you can use meat) - about 1 l;
• fresh greens - use at your discretion.

Preparing dough

Before you form and bake delicious kundums with mushrooms and buckwheat, you should knead the base.

Pour boiling water into a deep bowl, into which table s alt (to taste) and sunflower oil are immediately spread. Having added all the flour to the ingredients, they are first mixed well with a spoon, and thenhands. The output is a smooth and homogeneous dough with a steep consistency. It is covered with a towel and left at room temperature for 25 minutes.

Preparing the filling

What kind of stuffing do kundums make with? The recipe for such products involves the use of mushrooms and buckwheat. They must be processed separately.

Buckwheat is carefully sorted out, washed in warm water (in a sieve), and then put in a small saucepan, s alted, water is added (2 cups of liquid for 1 cup of cereal) and boiled for 25 minutes. During this time, the product becomes soft and crumbly. In this case, all the water is evaporated.

As for mushrooms, they are washed well, cut off all unnecessary elements and chopped into small cubes. They do exactly the same with onions.

Both ingredients are put in a saucepan, vegetable oil is added to them, mixed well and fried over medium heat. After 8-11 minutes, the products acquire a golden color. They are s alted and peppered to taste, and then removed from the stove and laid out on friable buckwheat. By mixing both ingredients with a spoon, you get a tasty and fragrant filling for kundums.

Dough rolling

Before making kundums with mushrooms, the kneaded dough is rolled out on a board into a very thin layer, sprinkled with a little wheat flour. Later it is cut with a sharp knife. As a result, they get the same squares with sides of 5-6 centimeters.

Shaping products

Howshould kundums be formed? Recipes for such products require the use of special technology. First, the cut squares are placed on a flat surface, and then laid out in their central part, a full small spoonful of the filling. Then the edges of the dough are moistened with a small amount of water and strongly fastened. At the output, a semi-finished product is obtained in the form of a “pot-bellied” triangle. All other kundyums are made by analogy.

Baking products

How are kundums prepared? Recipes for such a dish require pre-baking of all formed products. To do this, take a large baking sheet and grease with vegetable oil. All semi-finished products are laid out on a sheet (so that they do not touch each other), and then placed in a preheated oven (the temperature should be 200 degrees). In this form, kundums are baked for ¼ hour. During this time, they become ruddy and crispy.

Simmer dish in pots

After the products are baked, they are placed in portioned clay pots or one large dish, and then poured with mushroom or meat broth. Additionally, kundums are flavored with spices (s alt, pepper and other seasonings).

Filled pots are closed with lids and placed in the oven. Products are languishing at a temperature of 200 degrees for 20 minutes. During this time, they become soft and usable.

How to serve kundums to the table?

After cooking products with mushroom filling, they are carefully removed from the pots or served directly to the table. Additionally, kundums are flavored with fresh chopped herbs andfat sour cream. Bon appetit!

Cooking kundums with rice and mushrooms

If you don't like the taste of kundums with buckwheat, you can cook them with rice. For this we need:

• wheat flour - about 160 g;
• water, freshly boiled - approximately 75 ml;
• sunflower oil - about 40 g.

These products are required for the test. As for the filling, for it we need:

• fresh mushrooms - approximately 60g;
• rice groats - about 150 g;
• sunflower oil - 45 ml;
• bulb - big head;
• small egg - 1 pc

Knead dough

As in the previous recipe, kundyum dough is very easy to knead. Vegetable oil is poured into boiling water and wheat flour is added. After mixing all the products with your hands, you get a cool and uniform base, which is covered with a napkin and left aside.

Making the stuffing

To prepare the filling, rice groats are sorted well, washed and boiled until crumbly in s alt water. After that, fresh mushrooms are cleaned of unnecessary elements, chopped into cubes along with an onion head and placed in a frying pan with oil. Both ingredients are fried until golden. Ready mushrooms are s alted and peppered, and then spread over boiled rice and mixed thoroughly.

To make the filling more satisfying and nutritious, a boiled chicken egg is added to it,grated on a coarse grater.

Formation process

To form kundums, the finished dough is thinly rolled out and then cut into squares with sides of 5 centimeters. In the center of each product lay out a small spoonful of filling. The edges of the dough are moistened with water and fastened. The output is a neat semi-finished triangle.

Heat treatment of products

To get more satisfying and high-calorie products, they are not baked in the oven, but fried in a pan. To do this, a small amount of vegetable oil is heated in a saucepan, and then several kundums are laid out. After frying semi-finished products on all sides, they are placed in clay pots. It is recommended to pour products with a mixture of mushroom broth (1 l), fresh sour cream (5 large spoons), chopped herbs, grated garlic and spices.

Tightly closing the pots with lids, they are poisoned in the oven, heated to 195 degrees. Kundums are simmered in sour cream-mushroom broth for 20 minutes.

Serving a delicious and nutritious dish to the table

Having prepared kundums with rice groats and mushrooms, they are immediately served to the table. If desired, a tasty and fragrant dish is seasoned with spices and green onions.

Summarize

As you can see, cooking kundums at home does not require many ingredients and time. Moreover, there are other recipes, thanks to which you can make similar products. For example, some chefs use only fried mushrooms and vegetables (onions, carrots) as a filling, while others put marinated champignons andplenty of fresh herbs.

In any case, after a long languishing of products in mushroom broth, you will get a very tasty and fragrant dish that can be safely served to guests or household members.