Russian Baked Dumplings with Buckwheat and Mushroom Filling–Kundyums or Kundyubki

It’s an old Russian recipe, reconstructed by famous culinary author – William Pokhlyobkin. Kundyums are baked until light brown, put in a pot with thick mushroom stock and with or without sour cream, covered and cooked 20 – 25 minutes in oven. The most famous filling made from buckwheat or rice, mushrooms and onions, but also can be made from sorrel, chopped hard-boiled eggs and rice. Kundyums – replacement of meat dumplings – pelmeni, for Lent in  monk’s table.

Russian Baked Dumplings with Buckwheat and Mushroom Filling–Kundyums or Kundyubki

Yield: 4 servings (5 dumplings in each)

For dough:

1 1/3 cup all-purpose flour
2 tbsp. vegetable oil
1/3 cup boiling water + more if needed to make dense dough

For filling:

1 cup cooked buckwheat OR rice
4-5 medium white button mushrooms (but wild is better) or dried mushrooms (I add 2 tbsp. dried and milled chanterelles)
1 cup yellow onion, chopped
1-2 hard boiled eggs (optional)
bay leaf, garlic clove and black pepper for broth

If using dried mushrooms – soak them for about 2-3 hours in warm water. Add mushrooms, bay leaf, garlic and black pepper into boiled water (3-4 cups), cook about 20 minutes (depend of sort of mushrooms), drain the broth into a separate bowl. Finely chop  mushrooms. Heat skillet into medium heat, spray with cooking spray (or use some vegetable oil) finely chopped onion and mushrooms, cook, stirring, about 10 minutes to golden brown. Mix with buckwheat and chopped eggs (if using), stir well.

For dough: add boiled water into oil. Pour this mixture into the flour and quickly knead the dough, then roll it out in a very thin layer (almost transparent). Cut dough into squares of 2×2 inches, place a one-and-half tablespoon of filling in the center.

Fold squares with filling in half and pinch edges to seal, then bring two opposite corners together and pinch to seal or leave it in triangle form.

Spray baking pan with cooking spray, put kundyums on one layer and bake in preheated oven (350F) for about 12-15 minutes. Put kundyums in the pot, pour heated mushroom broth with salt, cover with lid or foil and bake 15 minutes more.

Baked kundyums can be frozen for couple months.

Serve hot in broth with sour cream and chopped dill or parsley.

1 serving equals 216 calories
1 kundyum equals 43 calories

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