Kundyubki

2 servings

110 minutes

Kundubki is a fragrant dish of European cuisine that combines the tenderness of fish filling and the elasticity of thin dough. The origins of the recipe delve into traditional fish dishes where pike perch, fresh dill, and onion aroma create a harmony of flavors. Thin squares of dough are carefully wrapped into elegant triangles, baked, and soaked in rich fish broth with bay leaves. Butter adds tenderness to the dish while fresh dill complements its aromatic composition. Kundubki are perfect for a cozy family dinner or a festive table where a delicate balance of flavors and exquisite presentation is appreciated.

Energy value per serving

• Calories: 594.2
• Proteins: 39.2g
• Fats: 10.3g
• Carbohydrates: 87.1g

Ingredients

• Pike perch fillet: 240 g
• Dill: 5 g
• Onion: 60 g
• Wheat flour: 220 g
• Fish broth: 500 ml
• Milk: 40 ml
• Bay leaf: 1 pc
• Chicken egg: 1 pc
• Butter: 10 g
• Water: 90 ml

Cooking steps

1. Mix 40 ml of water, 40 ml of milk, and 0.5 egg until homogeneous.

   Required ingredients:

   • Water: 90 ml
   • Milk: 40 ml
   • Chicken egg: 1 piece

2. Heap a large bag of flour, make a well in the center, pour in the egg-milk mixture, add a pinch of salt, knead a soft elastic dough, wrap it in film and leave it at room temperature for 1 hour.

   Required ingredients:

   • Wheat flour: 220 g

3. Clean and finely chop the onion, finely chop the dill, chop the fish into minced meat; mix the fish with the onion and half of the dill, season with salt and pepper, add 50 ml of water, and mix thoroughly.

   Required ingredients:

   • Onion: 60 g
   • Dill: 5 g
   • Pike perch fillet: 240 g
   • Water: 90 ml

4. Separate 1/3 of the dough, sprinkle with flour from a small bag, roll it into a pancake; cut the pancake into 6x6 cm squares, place a teaspoon of filling, seal the edges in a triangle shape, sprinkle with flour; roll out the remaining dough into a new pancake and repeat the operation.

   Required ingredients:

   • Wheat flour: 220 g

5. Place the dumplings on a baking sheet and bake in a preheated oven at 250 degrees for 5 minutes; bring the broth to a boil, add bay leaf, salt, and pepper.

   Required ingredients:

   • Fish broth: 500 ml
   • Bay leaf: 1 piece

6. Place the dumplings in boiling broth, add a piece of butter, cover with a lid or foil, and bake in a preheated oven at 250 degrees for 5 minutes until cooked.

   Required ingredients:

   • Fish broth: 500 ml
   • Butter: 10 g

7. Sprinkle the dumplings with the remaining dill, pepper them, and serve with broth.

   Required ingredients:

   • Dill: 5 g