According to the method of cooking the cunjums, 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
A fairly small number of housewives know how to prepare kundyum. What it is? This is the question asked by amateur chefs upon hearing the unusual name of the dish. We will answer it right now.
Kundyumas, or so-called kundyubyks, are an old Russian dish that appeared back in the 16th century. These products are very similar to dumplings, but instead of meat they are stuffed with mushrooms and cereals.
What kind of dough should I use to make real kundyum? The recipe for these products requires the use of a base that is mixed 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 additionally spread in it.
What are the differences between dumplings and sundries? The recipe for the latter does not use a stove, but an oven. In other words, sundries are not boiled in salted water, like dumplings, but baked and languished in pots.
Kundyum: recipe with photo
Having talked about what these products are, you can begin to describe the process of their preparation. It should be noted that there is nothing complicated about this. Having made kundyum 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 kundyum? A recipe with a photo requires the following components:
- sifted wheat flour - 2 full glasses + for adding;
- sunflower oil (must be used without aroma) - 4 large spoons;
- boiling water - a full glass;
- champignons or any other fresh mushrooms - about 300 g;
- buckwheat - a full glass;
- large bulbs - 1 head;
- any vegetable oil - apply for frying;
- common salt - use to taste;
- ground black pepper - use to taste;
- mushroom broth (meat can be used) - about 1 liter;
- fresh greens - apply as you wish.
Cooking dough
Before you form and bake delicious kundyum with mushrooms and buckwheat, you should knead the base.
Pour boiling water into a deep bowl, into which table salt (to taste) and sunflower oil are immediately spread . After adding all the flour to the ingredients, they are first well mixed with a spoon, and then with your hands. The output is a smooth and uniform dough of steep consistency. It is covered with a towel and left at room temperature for 25 minutes.
Cooking toppings
What kind of filling do kundyums make? The recipe for such products involves the use of mushrooms and buckwheat. They must be processed separately.
Buckwheat is carefully sorted, washed in warm water (in a sieve), and then laid out in a small saucepan, salt, add water (1 cup of cereal - 2 cups of liquid) and boil 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 excess elements and chopped into small cubes. The same thing happens with the onion head.
Put both ingredients in a saucepan, add vegetable oil to them, mix well and fry over medium heat. After 8-11 minutes, the products acquire a golden color. They are salted and pepper to taste, and then removed from the stove and spread to the loose buckwheat. By mixing both ingredients with a spoon, you get a tasty and fragrant filling for kundyum.
Rolling dough
Before making mushrooms, the kneaded dough is rolled on a board into a very thin layer, sprinkled with a small amount of wheat flour. Subsequently, it is cut with a sharp knife. As a result, they get the same squares with sides of 5-6 centimeters.
Product Formation
How should kundyums be formed? Recipes of such products require the use of special technology. First, the chopped squares are placed on a flat surface, and then laid out in their central part with a full small spoon of the filling. Then the edges of the dough are moistened with a small amount of water and strongly fastened. The output is a semi-finished product in the form of a "pot-bellied" triangle. By analogy, they do all the other kundyums.
Baking products
How to cook kundyum? Recipes of such a dish require preliminary baking of all formed products. To do this, take a large baking sheet and grease it with vegetable oil. All the semi-finished products are laid out on the sheet (so as not to touch each other), and then they are placed in a preheated oven (the temperature should be 200 degrees). In this form, sundries are baked for ¼ hour. During this time, they become rosy and crispy.
Tomim potted dish
After the products are baked, they are placed in portioned clay pots or one large bowl, and then filled with mushroom or meat broth. Additionally, dressings are flavored with spices (salt, pepper and other seasonings).
Filled pots are covered with lids and placed in the oven. Products languish at a temperature of 200 degrees for 20 minutes. During this time, they become soft and edible.
How to serve kundyumy to the table?
After cooking products with mushroom filling, they are carefully removed from the pots or served directly on the table. Additionally, dressings are flavored with fresh chopped herbs and fat sour cream. Enjoy your meal!
Cooking Kungum with Rice and Mushrooms
If you do not like the taste qualities of kundyum with buckwheat, you can cook them with rice. For this we need:
- white wheat flour - about 160 g;
- water, just boiled - about 75 ml;
- sunflower oil - about 40 g.
These products are required for the test. As for the filling, then for it we need:
- fresh mushrooms - about 60 g;
- Rice groats - about 150 g;
- sunflower oil - 45 ml;
- bulb - a large head;
- small egg - 1 pc.
Knead the dough
As in the previous recipe, the dough for kundyum kneads very easily. Vegetable oil is poured into boiling water and wheat flour is added. Having mixed all the products with your hands, you get a cool and uniform base, which is covered with a napkin and left aside.
Making the filling
To prepare the filling, the rice groats are well sorted, washed and boiled until crumbly in salt water. After that, fresh mushrooms are cleaned of unnecessary elements, chopped with cubes together with the onion head and placed in a frying pan with oil. Both ingredients are fried until golden. Ready mushrooms are salted and pepper, and then spread to boiled rice and mix thoroughly.
To make the filling more nutritious and nutritious, add a boiled chicken egg grated on a coarse grater to it.
Formation process
To form the kundyums, the finished dough is thinly rolled out, and then cut into squares with sides of 5 centimeters. In the center of each product lay a small spoon of the filling. The edges of the dough are moistened with water and held together. The output is a neat semi-finished triangle.
Heat treatment of products
To get more satisfying and high-calorie foods, 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 stew-pan, and then several cunjums are laid out. Frying semi-finished products from all sides, they are placed in clay pots. Pouring products is recommended 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, preheated to 195 degrees. In sour cream and mushroom broth, kundyums languish for 20 minutes.
Serve a delicious and nutritious dish to the table.
Having prepared kundyumy 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.
To summarize
As you can see, cooking Kundum at home does not require a lot of ingredients and time. Moreover, there are other recipes thanks to which you can make similar products. For example, some culinary specialists use only fried mushrooms and vegetables (onions, carrots) as the filling, while others put pickled champignons and a large amount of fresh herbs in the cundums.
In any case, after prolonged languishing of the products in the mushroom broth, you will get a very tasty and fragrant dish that can be safely served to guests or household.