Kundums: cooking recipes with a photo

By the way of preparation of kundyum, the recipe of which we will consider below, are very similar to dumplings. However, the dough and filling for this dish are used quite different.

general information

A fairly small number of housewives know how to prepare kundum. What it is? It is this question that amateur culinary experts ask, after hearing the unusual name of the dish. We will answer it right now.

Kundums, or so-called kundyubki, represent an old Russian dish, which appeared in the XVI 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 kundyumas? The recipe for these products requires the use of a base, which is mixed with vegetable oils (mainly sunflower) and hot water. Thus, a combination of extract and custard is obtained.

With regard to the filling, it can be made from both fresh and dried mushrooms. Sometimes it is additionally spread out boiled croutons (rice or buckwheat) and spices.

What are the differences between dumplings and kundum? The recipe of the latter provides for the use of a non-cooker, and an oven. In other words, kundyums are not boiled in salted water, like pelmeni, but are baked and tinned in pots.

Kundums: recipe with a photo

Having told about what these products are, you can begin to describe the process of their preparation. It should be noted that there is nothing complicated in this. After making kundyum once, you will cook them again and again. After all, they are very delicious, hearty and fragrant.

What products are needed to make real Old Slavonic kundyumas? Recipe with a photo requires the following components:

• Wheat flour sifted - 2 full glasses + for pouring;
• Sunflower oil (must be used without flavor) - 4 large spoons;
• Steep boiling water - a full glass;
• Champignons or any other fresh mushrooms - about 300 g;
• Cereals buckwheat - full glass;
• Bulbs large - 1 head;
• Vegetable oil for any use for frying;
• Salt cooked - use to taste;
• Black pepper ground - use to taste;
• Broth of mushroom (you can use meat) - about 1 liter;
• Fresh greens, apply at your discretion.

Preparation of the dough

Before you can form and bake delicious kundum with mushrooms and buckwheat, you need to mix the base.

In a deep bowl pour in hot boiling water, which immediately spread salt (to taste) and sunflower oil. Adding all the flour to the ingredients, they are first mixed well with a spoon and then with your hands. At the output, a smooth and uniform dough of steep consistency is obtained. It is covered with a towel and left at room temperature for 25 minutes.

Preparation of the filling

What kind of filling do kundyums? Recipe for such products involves the use of mushrooms and buckwheat. They need to be processed separately.

Buckwheat carefully sorted, washed in warm water (in a sieve), and then put in a small saucepan, salt, add water (for 1 cup of cereals - 2 cups of liquid) and cook for 25 minutes. During this time the product becomes soft and crumbly. In this case, all the water is evaporated.

As for the mushrooms, they are well washed, cut off all excess elements and shredded in small cubes. In exactly the same way with the head of onions.

Both ingredients are spread in the 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 peppered to taste, and then removed from the plate and spread to loose crumbs. Mixing both ingredients with a spoon, get a delicious and fragrant filling for kundyumov.

Roll of dough

Before making kundyum with mushrooms, the kneaded dough is rolled on a board in a very thin layer, sprinkled with a small amount of wheat flour. Later it is cut with a sharp knife. As a result, they receive identical squares with sides of 5-6 centimeters.

Formation of products

How should the kundyums be formed? Recipes for such products require the use of special technology. First, the sliced squares are placed on a flat surface, and then spread into their central part on a full small spoon of filling. Then, the edges of the dough are moistened with a little water and strongly bonded. The output is a semi-finished product in the form of a "pot-bellied" triangle. By analogy, do all the rest of the kundum.

Baking products

How to prepare kundyumy? Recipes for this dish require pre-baking all the formed products. To do this, take a large baking sheet and lubricate with vegetable oil. On the sheet lay all the semi-finished products (not to touch each other's friend), and then put it in a preheated oven (the temperature should be 200 degrees). In this form the kundum are baked for ¼ hour. During this time they become ruddy and crunchy.

Tomi dish in pots

After the products have been baked, they are placed in a portioned clay pot or one large dish, and then poured with a mushroom or meat broth. In addition, kundumyas are served with spices (salt, pepper and other spices).

The filled pots are covered with lids and placed in the oven. The products are pressed at a temperature of 200 degrees for 20 minutes. During this time they become soft and fit for consumption.

How to serve kundyumy to the table?

After preparing the products with a mushroom filling, they are carefully removed from the pots or served to the table directly in them. In addition, kundyumy is served with fresh chopped greens and fatty sour cream. Bon Appetit!

We prepare cundi with rice and mushrooms

If you do not like the taste of cundi with buckwheat, then you can cook with rice. For this we need:

• White wheat flour - about 160 g;
• Water, freshly boiled - about 75 ml;
• Sunflower oil - about 40 g.

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

• Fresh mushrooms - about 60 g;
• Rice croup - about 150 g;
• Sunflower oil - 45 ml;
• Bulb - large head;
• Small egg - 1 pc.

Mesem the dough

As in the previous recipe, the dough for kundyums is kneaded very easily. In a steep boiling water pour in vegetable oil and add wheat flour. After mixing all the products with your hands, you get a steep and homogeneous base, which is covered with a napkin and left to the side.

We make stuffing

To prepare the filling, the rice croup is well sorted, washed and boiled until friable in salt water. After this, fresh mushrooms are cleaned of unnecessary elements, shredded with cubes together with onion head and placed in a frying pan with oil. Both ingredients are fried until golden. Finished mushrooms are salted and peppered, and then spread to the boiled rice and mix thoroughly.

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

The formation process

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

Heat treatment of products

To get more nourishing and high-calorie products they are not baked in the oven, but fry in a pan. To do this, a small amount of vegetable oil is heated in the saucepan, and then several kundums are laid out. Frying semi-finished products from all sides, they are placed in clay pots. Fill products recommended mixture of mushroom broth (1 liter), fresh sour cream (5 large spoonfuls), chopped greens, grated garlic and spices.

Tightly covering the pots with lids, they are poisoned into the oven, heated to 195 degrees. In sour cream and mushroom soup kundum are pressed for 20 minutes.

We serve a tasty and nutritious dish

Preparing kundyumy with rice and mushrooms, they are immediately served to the table. If desired, a delicious and aromatic dish season with spices and green onions.

Let's sum up the results

As you can see, cooking kundyumov 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 cooks use only fried mushrooms and vegetables (onions, carrots) as fillings, while others place marinated mushrooms and a large amount of fresh greens in kunduyum.

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