Ingredients for Cooking Dumplings
For the test:
- Wheat flour 260 grams
- Boiling water 75 milliliters
- Vegetable oil 4 tablespoons
- Dried mushrooms 100 grams
- Buckwheat groats 0.5 cups
- Onions medium size 1-2 pieces
- Refined vegetable oil for frying
- Salt to taste
- Freshly ground black pepper to taste
For mushroom broth:
- Large bay leaf 1 piece
- Allspice Peas 5-6 pieces
- Fresh parsley 2-3 branches (optional)
- Medium sized garlic 1 clove
- Salt to taste
- Dried or cumin seeds to taste
- Freshly ground black pepper to taste
- Main ingredients: Mushrooms, Buckwheat, Choux pastry
- Serving 7 servings
- World Cuisine
A tablespoon, a deep bowl, a sieve, a medium bowl, a deep serving dish, a cutting board, a kitchen knife, a small bowl, a small pan with a lid - 2 pieces, kitchen potholders, a stove, saucer, colander or sieve, a plate - 2 pieces, sheet of paper, thick cloth towel, frying pan, wooden spatula, kitchen table, rolling pin, teaspoon, oven, baking sheet, pastry brush, deep baking dish, food foil
Cooking meatless dumplings:
Step 1: prepare the dried mushrooms.
We lay out the dried mushrooms in a small bowl and fill with cold clean water so that the liquid completely covers them. Let them stand like this within 1-2 hours. During this time, the components will swell, which is what we need. In the meantime, we will prepare the dough.
Step 2: prepare the flour.
Pour the flour into a sieve and sift it directly above the medium bowl. This process can be done several times, because it is thanks to him that our dough will turn out more tender and soft. And all because the flour is saturated with oxygen, and also gets rid of excess lumps.
Step 3: prepare the dough.
In fact, we will not cook ordinary lean dumplings, but kundyum. This is an old Russian dish of dough, which is first baked, and then languished in mushroom liquid, and all this happens in the oven, although I am 100% sure that my great-grandmother used to bake such dumplings in a real oven. So, first of all, pour boiling water into a deep bowl. We add vegetable oil here without hesitation and mix thoroughly with a tablespoon. Then pour the flour in small portions and at the same time continue to whip everything with improvised equipment so that no lumps appear.
When the mass begins to become dense, move it to the kitchen table, crushed by flour. We continue to knead the dough with clean hands, and so on until it becomes elastic and supple. By the way, the mass also should not stick to the fingers.
Immediately after that, we form a ball from the dough and cover it with a bowl. Let it lie down like this for 30 minutes.
Step 4: prepare the garlic.
We put the garlic on a cutting board and lightly press down with the edge of the knife. After clean hands, remove the husk and rinse the clove under running water. The prepared component is moved to a free saucer.
Step 5: prepare buckwheat.
Buckwheat is poured onto a sheet of paper with which we pre-cover the kitchen table. Be sure to sort out the component and, if necessary, throw out millet, pebbles and spoiled groats. Next, we move the component into a sieve and rinse thoroughly under running warm water until it becomes transparent.
Then pour the buckwheat in a small saucepan and completely fill it with ordinary cold water so that it covers the component on two fingers somewhere. We put the container on medium heat and, covering it with a lid, bring to a boil. Immediately after that, we fasten the burner to the maximum and boil the buckwheat until ready. It takes me about 20-25 minutesuntil all the liquid has evaporated.
At the end, turn off the burner, lightly salt the grits, mix everything well with a tablespoon, and then cover with a lid and wrap it in a thick cloth towel. Let stand aside for 15-20 minutes.
Step 6: prepare the onions.
Using a knife, peel the onion from the husk and then thoroughly rinse it under running water. We lay out the component on a cutting board and finely chop into cubes. Pour the chopped onions into a free plate and leave them alone for a short time.
Step 7: prepare the mushroom broth and prepare the mushrooms for the filling.
When the dried mushrooms stand and swell, pour the liquid in which they were in a clean small pan. We put the container on medium heat and bring to a boil. Attention: to speed up the process, you can cover the pan with a lid. Then we fasten the burner and after that we spread forest mushrooms, bay leaf, a clove of garlic, allspice, and also washed parsley branches if desired. Bring the contents of the container to a boil again, and then cover with a lid and boil everything for 30 minutes. A few minutes before after cooking, pour salt here and mix well with a tablespoon.
Now with the help of kitchen tackles we take the pan and pour its contents through a colander or sieve into another clean pan. We leave the mushroom broth for a while, and put the components on a cutting board. It goes without saying that we no longer need bay leaves, herbs, garlic and peas of allspice, so we can throw them away.
When the mushrooms have cooled, finely chop them with a knife using slices and pour them into a clean plate at the end.
Step 8: prepare the filling for the dumplings.
Pour a small amount of vegetable oil into the pan and put the container on medium heat. When the contents are well warmed up, add the chopped onion and salt and freshly ground black pepper to taste. Sometimes stirring with a wooden spatula, bring the component to a soft state.
Immediately after that we put finely chopped mushrooms in the pan and continue to fry everything 3-5 more minutes.
At the end, pour buckwheat porridge here, once again mix everything thoroughly until smooth and prepare the filling another 1-2 minutes. Attention: if desired, the mixture can be tasted and, if necessary, add a little more salt and freshly ground black pepper.
Step 9: prepare the meatless dumplings.
Lubricate a clean, dry kitchen table with a small amount of vegetable oil and after that put the dough here. Using a rolling pin, we roll out the ball until a thin cake of about a thickness 3 millimeters. Attention: try to square the formation immediately so that there are fewer clippings.
Now, with a knife, we cut the cake into squares the size of somewhere 5 by 5 or 7 by 7 centimeters.
In the middle of each piece with a teaspoon, spread the mushroom filling. Now with clean hands we connect the two opposite edges of the square and immediately pinch everything so that from the side we get a triangle. If you want to give the dish the shape of a real dumpling, then be sure to connect the two lower edges of the figure.
Next, using a pastry brush, grease the baking sheet with a small amount of vegetable oil. We spread the dumplings in the container and turn on the oven. When it warms up to temperature 160 degrees, put the pan on a medium level and bake the dish for 15-20 minutes.
In parallel with this, we put on a medium fire a pan with mushroom broth, cover the container with a lid and bring the contents to a boil again. At the end, turn off the burner and continue cooking dumplings.
By that time, they should have dried in the oven, so we take out the baking sheet with the help of kitchen gloves and set aside.
Using a tablespoon, we move the kundyum from a baking sheet into a deep form, fill them with hot mushroom broth and lightly sprinkle with caraway seeds or dill, as well as freshly ground black pepper.
Next, tightly close the form with food foil and send it back to the oven for 20 minutes. At the end, turn off the oven, and take out the container with the help of kitchen gloves and set aside. Everything, dumplings are ready!
Step 10: serve the meatless dumplings.
Using a tablespoon, we put the dumplings from the mold into a deep plate and serve it to the dinner table with sour cream, mayonnaise and other sauces to your taste. if desired, the dish can be sprinkled with finely chopped parsley or cilantro. Enjoy it!
Bon appetit to all!
- so that dumplings do not burst during baking, there is one little secret. In fact, triangles with filling need to be turned upside down and only after that pinch all the edges. In another case, you can moisten your fingers in water, and then press down the seams;
- the dish can be given a different shape. Dumplings can look like triangles, squares, circles, or even in the form of ravioli. The taste of this will not change, so we do as you like;
- Instead of dried mushrooms, you can put frozen in the filling. In this embodiment, the components must be brought to room temperature in advance, recline into a colander so that the glass is excess liquid, and only then boil in water for 10-30 minutes depending on the type of mushroom.