Kundyums with calf tails
8 servings
60 minutes
Kundumy are a dish of Russian cuisine that combines ancient traditions and modern taste preferences. These special dumplings, filled with tender veal tail meat and aromatic mushrooms, have a rich, deep flavor with a hint of creaminess. Their velvety texture is particularly highlighted by the parmesan mousse, adding sophistication to the dish. The history of kundumy traces back to ancient Russian meat pies but has transformed into a more compact and juicy form over time. They are traditionally served with fragrant broth and mushroom sauce.
1
Boil the tails with bay leaf, allspice, garlic, and parsley root until cooked (2-3 hours). Cool down, separate the meat from the bone. Strain the broth.
- Veal tail: 500 g
- Garlic: 3 g
- Parsley root: 1 piece
2
Cut white mushrooms, champignons, and onion into 5 mm cubes and fry until cooked, adding salt and pepper.
- Porcini mushrooms: 50 g
- Button mushrooms: 70 g
- Onion: 40 g
- Salt: to taste
- Ground black pepper: to taste
3
Tear the meat into fibers, chop a little, add mushrooms, minced garlic, tear dill sprigs, pour in some broth, and season with salt and pepper to taste.
- Veal tail: 500 g
- Garlic: 3 g
- Dill: 7 g
- Veal stock: 250 ml
- Salt: to taste
- Ground black pepper: to taste
4
In a bowl, mix flour, 40 ml of vegetable oil, 250 ml of water, an egg, and a pinch of salt until a dense, homogeneous dough is formed.
- Wheat flour: 500 g
- Vegetable oil: 60 ml
- Chicken egg: 1 piece
- Salt: to taste
5
Roll the dough as thin as possible, cut out with a round cutter, place the prepared filling on the dough, moisten the edges with water, and seal in the shape of an ear.
6
Heat the cream, add grated parmesan, starch, and salt to taste, place in a siphon and keep warm. Rinse the mushrooms and sauté in vegetable oil. Pour in the broth and reduce by about 2/3. Finish with butter, add chopped parsley and salt with pepper.
- Cream: 400 ml
- Parmesan (Parmigiano Reggiano): 50 g
- Starch: 1 g
- Salted honey mushrooms: 25 g
- Vegetable oil: 60 ml
- Veal stock: 250 ml
- Butter: 40 g
- Parsley: 3 g
- Salt: to taste
- Ground black pepper: to taste
7
Boil the dumplings in broth from the tails and fry them in a pan.
- Veal stock: 250 ml
8
Add the sauce made from mushrooms, bring to a boil, and remove from heat. Then place the dumplings with the sauce on a plate, squeeze some parmesan mousse next to it, and add a bit of dill.
- Dill: 7 g