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Title: Kalduni (Russian Dumplings)
Categories: Dumpling Russian Ground
Yield: 150 Dumplings
| THE DOUGH | ||
| 7 | c | All-purpose flour + additional flour for dusting |
| 1 1/2 | ts | Salt |
| 2 1/2 | c | Water |
| THE FILLING | ||
| 2 | lb | Ground round |
| 1 | lg | Onion, minced |
| 2 | lg | Garlic cloves, minced |
| 1/2 | ts | (rounded) freshly ground pepper |
| 1 | tb | Water |
| 1 1/4 | ts | Salt |
ENI SEZGEN'S KALDUNI
Kaldun is the singular of kalduni. We've estimated 10 per person, but some people have been known to eat many more. INSTRUCTIONS: To make the dough: Combine the flour and salt in a large bowl. Make a well in the center and add the water in 2 or 3 additions, stirring to make a rough dough. When the dough becomes too stiff to stir, mix it with your hands, then gather it together into a large, rough ball.
Place the ball on a work surface that has been lightly dusted with flour. Cut the dough into 3 pieces. Knead each piece for 2 to 3 minutes. (After kneading, the dough will still look bumpy but it will be slightly smoother.) When all the pieces have been kneaded, let them rest on the work surface, covered and without touching, for 1 hour. To make the filling (do this while the dough rests): Place the ground round in a large bowl; add the onion, garlic, pepper, water and salt; mix well. Cover and refrigerate until ready to use.
On a lightly floured work surface, roll out the dough, 1 piece at a time, until it is between 1/8 and 1/ 16 inch thick. As you roll, lift the dough periodically to relax it and keep it from sticking. Lightly flour the work surface from time to time to keep the dough from sticking. When the dough is the right thickness, lift it once again to relax it.
Using a 2- to 2 1/2-inch round cutter, cut circles as closely together as possible. Roll out the scraps and cut more circles. Don't let the circles touch one another (they will stick).
To fill the dumplings: Place about 1 1/2 teaspoons of the meat in the center of each circle. Bring the sides up and around the filling. You will now have a plump half- moon shape. Without pulling the edges of the half-moon, pinch them together to seal the dumplings. Make sure they are securely sealed.
As the dumplings are completed, place them on kitchen towel- lined baking sheets, leaving space between each dumpling. Place in the freezer until the dumplings are frozen solid, then transfer to plastic freezer bags. Freeze for up to 1 month.
To cook the kalduni: Bring a pot of well salted water to a boil; add 10 frozen kalduni per person. When the water returns to the boil, reduce the heat and simmer until the dumplings rise to the top and the filling is thoroughly cooked, 5 to 6 minutes. Transfer the dumplings with a slotted spoon to a colander to drain.
Serve hot in any of the following preparations. Yields about 150 dumplings.
PER DUMPLING: 35 calories, 2 g protein, 4 g carbohydrate, 1 g fat (0 g saturated), 5 mg cholesterol, 43 mg sodium, 0 g fiber.
Source: The San Francisco Chronicle
MM format by Manny Rothstein 5/98
From: Manny Rothstein Date: 04 May 98
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