Kundyums

Category: Dishes from cereals and flour products
Kitchen: Russian
Kundyums

Ingredients

Flour 5 glasses
Hot water 2 glasses
Vegetable oil 5 tbsp. spoons
Buckwheat 1 glass
Champignon 500 gr.
Forest mushrooms (dried or frozen) 100 g
Bulb onions 1-2 heads

Cooking method

  • Let's continue. DINNER. The main meal in our home. Lunch should be hearty and tasty, and since it is Lent now, then it should be lean.
  • Kundyums, or Old Russian pleasure.
  • Kundyums - a wonderful Russian dish, almost completely forgotten now, supplanted by dumplings and dumplings. It's a pity! Kundyums are very tasty! They have an original dough, which is "brewed" in boiling water, and a delicious filling - from crumbly buckwheat and mushrooms. And they are prepared in an interesting way - first they are baked in the oven, and then languish in mushroom broth.
  • Knead the dough (by hand or in a bread maker), cover with a napkin and leave to rest for 30 minutes.
  • Cooking mushroom broth. Put all the mushrooms into the water, add bay leaves and peppercorns. When the broth is cooked, strain it, and finely chop the mushrooms.
  • Boil buckwheat. Fry finely chopped onion in a frying pan, add buckwheat and mushrooms, salt and pepper to taste. The filling is ready.
  • Kundyums
  • Roll out the dough thinly, sculpt kundyums. Preheat the oven to 180C. We put the kundyums in a mold in one layer and send them to the oven until lightly browning, for about 20 minutes.
  • Kundyums
  • We heat the mushroom broth, salt it, bring it to the taste we need. When the kundyums are browned, pour hot broth into the mold, cover with foil or a lid and send back to the oven for another 20 minutes.
  • Sprinkle the finished kundyums generously with chopped herbs.
  • P.S. On non-fasting days, kundyums can be served with sour cream, and chopped boiled eggs can be added to the filling.
  • Kundyums
  • Kundyums

The dish is designed for

4 servings

Arka
How lovely! Kundyuuumy! .. And what a word! Pronounced b and pronounced
Perfectly decorated
Gasha
Quote: Arka

How lovely! Kundyuuumy! .. And what a word! Pronounced b and pronounced
Perfectly decorated

ahaaa ... ahaaa ... ahaaaa ...

with an exhalation: suuupeerrr !!!
JuliaZ
Thank you girls! They are VERY tasty.
Merri
Julia, well, surprised! I thought I knew Russian cuisine well, and then, suddenly - KUNDYUM!
Lyuba 1955
Julia, thanks for the new and unrepentant dish in the post!
Lana
JuliaZ

Excellent skirts - this is the second name of kundyums !!!
Excellent cooked and deliciously photographed
It is true that we need to know better our own cuisine! Thanks for the recipe!
JuliaZ
Merri, Lyuba 1955, LanaThanks for the feedback!
Recently, kundyums are a frequent guest on my table. They can be prepared for future use and frozen like regular dumplings.
Lana
Quote: JuliaZ

Merri, Lyuba 1955, LanaThanks for the feedback!
Recently, kundyums are a frequent guest on my table. They can be prepared for future use and frozen like regular dumplings.
JuliaZ
and then without defrosting in the oven or ..?
nut
A very interesting dish. I have questions right away - how is the dough kneaded? - flour in boiling water with butter or vice versa? Don't need salt in the dough?
JuliaZ
Quote: Lana

JuliaZ
and then without defrosting in the oven or ..?
I came to the conclusion that defrosted is better. Therefore, in the evening I take out the required quantity in the refrigerator, and by dinner they are already thawed.
JuliaZ
Quote: nut

A very interesting dish. I have questions right away - how is the dough kneaded? - flour in boiling water with butter or vice versa? Don't need salt in the dough?
I make the dough in a bread maker, so I put it according to the instructions - first flour, then oil and water. I never did it with my hands. But, I think that the sequence will not play a big role here.
Yes, dough without salt.But if you want, put it down.
Lana
Quote: JuliaZ

I came to the conclusion that defrosted is better. Therefore, in the evening I take out the required quantity in the refrigerator, and by dinner they are already thawed.


Quote: JuliaZ

But, I think that the sequence will not play a big role here.
The order is of great importance: so that there are no lumps, which will have to be fought for a long time and tediously, always add a little liquid to the flour and stir it at the same time
JuliaZ
Quote: Lana


The order is of great importance: so that there are no lumps that will have to be fought for a long time and tediously, the liquid is always added a little to the flour and stirred at the same time.
I meant the bread maker. I rarely make dough with my hands.
Pupa
Oh, what an interesting recipe, we urgently need to implement it! I want-want-want, that's it, I went to cook buckwheat for the night looking.

And about the dough I can confirm - super-duper, I only make dumplings and dumplings from it. Soft and tasty.
qdesnitsa
Thanks for the recipe! otherwise my family is already so tired of giving them only new and tasty food (and for me the main thing is that it is useful)
brendabaker
Once in a store selling Donskoy faience "Aksinya" I saw a small tureen. On the price tag there is an inscription "Kundyubochka". Now I understood what she was for.
The recipe is wonderful, thank you!
Photos are just CLASS!

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers