Kundyumy with buckwheat and mushrooms
12 servings
60 minutes
Timur Lyasnikov, chef of the restaurant "Zaseka" (Penza), shared the recipe with us.
1
Soak dried mushrooms in warm water overnight. Then boil for 2 hours.
- Dried mushrooms: 100 g
- Water: 250 ml
2
Boil 4 eggs hard, cool them, peel and chop finely.
- Chicken egg: 5 piece
3
Prepare the dough: combine 1 raw egg, flour, salt to taste, then add warm water and knead until smooth.
- Chicken egg: 5 piece
- Wheat flour: 650 g
- Salt: to taste
- Water: 250 ml
4
Let the dough rest for 2 hours and knead it again until smooth.
5
Prepare the filling: chop boiled mushrooms into small cubes and sauté in butter.
- Dried mushrooms: 100 g
- Butter: 150 g
6
Chop the mushrooms into small cubes and fry in butter until cooked.
- Champignons: 100 g
- Butter: 150 g
7
Chop the onion into small cubes and sauté in butter until cooked.
- Onion: 400 g
- Butter: 150 g
8
Cut the bacon into strips and fry until golden brown.
- Bacon: 200 g
9
Chop the dill finely.
- Dill: 50 g
10
Cut the salted mushrooms into small cubes.
- Salted milk mushrooms: 150 g
11
Boil the buckwheat until cooked and add fried mushrooms, onions, salted mushrooms, chopped eggs, bacon, dill, and pine nuts. Season with salt and pepper.
- Buckwheat groats: 100 g
- Dried mushrooms: 100 g
- Onion: 400 g
- Salted milk mushrooms: 150 g
- Chicken egg: 5 piece
- Bacon: 200 g
- Dill: 50 g
- Pine nuts: 50 g
- Salt: to taste
- Ground black pepper: to taste
12
Roll out the dough and cut out equal circles. Place filling in each and seal the dough.
13
Fry the prepared dumplings in butter with vegetable oil on both sides.
- Butter: 150 g
- Vegetable oil: to taste
14
Pour in broth, add sour cream, cream, and nutmeg to cover the dumplings by 2/3.
- Mushroom broth: 500 ml
- Sour cream 30%: 350 g
- Cream 33%: 350 ml
- Nutmeg: to taste
15
Cover with a lid and simmer for 10 minutes.
16
Serve at the table.