Kundyumy with Veal Tails

Ingredients

• Veal Tail 20 oz
• Onion 0 oz
• Champignons 0 oz
• Porcini Mushrooms 0 oz
• Parsley 1 piece
• Garlic 0 oz
• Dill 0 oz
• Salt to taste
• Ground Black Pepper to taste
• Veal broth 10 fl oz
• Wheat Flour 20 oz
• Vegetable Oil 0 fl oz
• Chicken Egg 1 piece
• Cream 15 fl oz
• Parmesan Cheese 0 oz
• Starch film 0 oz
• Butter 0 oz
• Parsley 0 oz
• Salted honey mushrooms 0 oz

Step-by-Step Guide

Step 1

Boil the tails with bay leaves, allspice, garlic, and parsley root until tender (2-3 hours). Allow to cool, then separate the meat from the bones. Strain the broth.

Step 2

Dice the white mushrooms, champignons, and onion into 5 mm cubes and sauté until cooked through, then season with salt and pepper.

Step 3

Tear the meat into shreds, chop it slightly, add the mushrooms, minced garlic, tear the dill sprigs, pour in a little broth, and season to taste with salt and pepper.

Step 4

In a mixing bowl, combine flour, 40 ml of vegetable oil, 250 ml of water, an egg, and a pinch of salt until you achieve a dense, smooth dough.

Step 5

Roll out the dough as thinly as possible, cut out circles using a round cutter, place the prepared filling on the dough, brush the edges of the dough with water, and fold to shape into a half-moon.

Step 6

Warm the cream, add grated Parmesan cheese, starch, and salt to taste, then transfer to a siphon and keep in a warm place. Rinse the oyster mushrooms and sauté them in vegetable oil. Pour in the broth and reduce by about two-thirds. Finish with butter, add chopped parsley, and season with salt and pepper.

Step 7

Boil the dumplings in the broth made from the tails and then sauté them in a pan.

Step 8

Add the sauce made from the mushrooms, bring to a boil, and then remove from heat. Next, arrange the dumplings on a plate with the sauce, pipe some Parmesan mousse next to them, and sprinkle with a little dill.