Kalduni (russian dumplings)

the dough ======================
7 c all-purpose flour + additional flour for dusting
1 1/2 t salt
2 1/2 c water
the filling ====================
2 lb ground round
1 lg onion,minced
2 lg garlic cloves,minced
1/2 t (rounded),freshly ground-pepper
1 t water
1 1/4 t salt

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

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Recipe by: anthoinette

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 T corn oil
1 lg onion,chopped
1 sm green bell pepper,cut into
- 1/4- t,o 1/2-inch dice
1 c sauerkraut,well drained
1 T paprika
1/3 c tomato puree
2 c chicken broth
1/2 c heavy cream
1/4 t salt (optional)
1 pepper to,Freshly Ground
-taste
40 kalduni,cooked and drained
- (see m,aster recipe)

Tart and slightly sweet, this dish takes its name from the use of
paprika -- typical of Hungarian cuisine -- which intensifies the
sauce's russet-orange color and imparts the characteristic flavor.

INSTRUCTIONS: Heat the oil in a large saute pan over high heat. Add
the onion and saute, stirring occasionally, for 1 minute. Add the
green pepper and saute, stirring constantly, for 1 minute. Reduce the
heat to medium-low and continue to saute, stirring frequently, until
the vegetables are wilted, about 3 minutes. Add the sauerkraut; toss
the mixture for a minute.

Stir in the paprika, the tomato puree, then the broth. Increase heat
to high and bring to a boil. Reduce heat and simmer for 4 minutes.
Add the heavy cream and simmer for 2 minutes. Add the salt (if
necessary) and a generous amount of pepper.

Divide the sauce among heated large dinner plates. Plate 10 kalduni
per person on top of the sauce.

Serves 4.