Kundyumy with Veal Tails
⏳ Time
1 hour + 3 hours
🥕 Ingredients
19
🍽️ Servings
8
Description
Kundyumy with veal tails
Ingredients
- Veal Tail - 17.6 oz
- Onion - 1.4 oz
- Champignons - 2.5 oz
- Porcini Mushrooms - 1.8 oz
- Parsley - 1 piece
- Garlic - 0.1 oz
- Dill - 0.2 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Veal broth - 8 fl oz
- Wheat Flour - 17.6 oz
- Vegetable Oil - 2 fl oz
- Chicken Egg - 1 piece
- Cream - 13 fl oz
- Parmesan Cheese - 1.8 oz
- Starch film - 0 oz
- Butter - 1.4 oz
- Parsley - 0.1 oz
- Salted honey mushrooms - 0.9 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.
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