Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







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 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.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.