Kundumy with Lentils and Vegetables
Main Dishes • Russian
Description
Kundumy are traditional Russian vegan dumplings baked and then simmered in broth, shaped like ears. They are made from choux pastry (similar to the dough used for dumplings), most often filled with mushrooms and grains.
Ingredients
- Water 0 qt
- Salt ½ teaspoon
- Vegetable Oil 2 tablespoons
- Wheat Flour 10 oz
- Boiling water 5 fl oz
- Lentils 5 oz
- Napa Cabbage 15 oz
- Carrot 1 piece
- Ground Ginger ⅓ teaspoon
- Asafoetida ⅔ teaspoon
- Ground Black Pepper ⅓ teaspoon
- Soy Sauce 4 tablespoons
- Sugar ½ teaspoon
Step-by-Step Guide
Step 1
Prepare the filling for the kundumy. Rinse the lentils, place them in a pot, and cover with boiling water. Add salt and cook over medium heat for 30 minutes until soft. Blend the cooked lentils into a puree. Season with salt and cook over medium heat for another 30 minutes until soft.
Step 2
While the lentils are cooking, prepare the vegetables. Grate the carrot on a coarse grater. Heat a pan, add oil, and sauté the spices. Add the grated carrot and stir. Chop the Napa cabbage. Add it to the carrot, season with salt, and sauté until cooked.
Step 3
Prepare the filling for the kundumy.
Step 4
In a bowl, combine the lentil puree and the cooked vegetables, and mix well. The filling for the kundumy is ready. (It is very tasty and can also be used for pies or vegetarian chebureks.) Now, knead the dough as you would for dumplings. In a bowl, combine vegetable oil, salt, and boiling water. Add the flour, mix quickly with a spoon, and then knead with your hands. Roll the dough thinly and cut it into squares of approximately 7 × 7 cm.
Step 5
Place the filling on each square.
Step 6
Lift the opposite corners of the square and join the edges of the dough. This will create triangles. Form the kundumy by bringing together two corners of the triangle. Place the kundumy on a greased or parchment-lined baking sheet (size 35 × 40 cm). Bake in a preheated oven at 390°F for 15-20 minutes.
Step 7
While the kundumy are baking, prepare the broth. Pour water into a pot and bring to a boil. Add all the ingredients (spices: ½ teaspoon each of asafoetida and ground coriander, a pinch of ground cardamom, 6 whole allspice berries, 1 bay leaf) and boil for 2 minutes after it starts boiling, then turn off the heat. Place the baked kundumy in a baking dish (size 25 × 35 cm) and pour the broth over them.
Step 8
Cover the dish with foil and place it in the oven. Bake for 15 minutes in a preheated oven at 390°F. Serve the kundumy with the broth. You can sprinkle some herbs on top.
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