Russian Carrot Dumplings Recipes
SILESIAN DUMPLINGS IN CARROT BROTH (KLUSKI SLASKIE) RECIPE - (3.5/5)
Provided by ltrodrigu
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. Bake potatoes until cooked through and tender, about 1 hour. Set aside to cool slightly. When potatoes are cool enough to handle but still warm, halve and scoop out flesh. Run warm potato flesh through a potato ricer or sieve, then spread onto a baking sheet to cool slightly. Transfer potato mixture, along with yolks and 1 teaspoon kosher salt, to a bowl. Stir with a fork to incorporate. Sprinkle in potato starch, stirring until mixture just comes together. Turn mixture onto a work surface and press into a rough rectangle. Fold dough in half, then rotate a quarter turn and fold again. Repeat folding and turning two more times, taking care not to overwork, until dough is smooth and slightly sticky. Make Stock: Pulse dried mushrooms in a food processor until finely ground. Melt butter in a saucepan over medium heat. Add garlic, ground mushrooms and ¼ cup water, and cook, stirring frequently, until mixture is thick, soft and golden, about 15 minutes. Stir in ½ teaspoon pepper, 1 teaspoon kosher salt and lemon juice. Stir in carrot juice. Reduce heat to lowest setting to keep stock warm but not simmering. In a small bowl, combine sour cream and crushed fennel. Set aside. Toss fresh mushrooms with olive oil and a pinch each of kosher salt and black pepper. Spread on a baking sheet. Roast in oven until tender and crisp at edges, 10 minutes. Make Dumplings: Bring a large pot of salted water to a boil. Pull off tablespoon-sized pieces of dough and roll into balls. Press a dimple into center of each ball. Working in batches, carefully drop dumplings into boiling water. Cook until dumplings are tender and rise to surface, about 3 minutes, using a slotted spoon to transfer to a paper-towel lined plate as you go. To serve, arrange dumplings in a shallow bowl. Add roasted mushrooms, then ladle in carrot broth. Finish with a dollop of fennel sour cream, chopped dill and fennel fronds.
RUSSIAN YEAST DOUGH
Grandma's recipe for yeast dough for pirozhki, which are Russian buns stuffed with sweet or savory fillings. The dough can also be used for plain rolls or buns.
Provided by Anna_K.
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h55m
Yield 24
Number Of Ingredients 9
Steps:
- Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes.
- Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary.
- Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours.
- Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.
- Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes.
- Preheat oven to 475 degrees F (245 degrees C).
- Uncover and bake rolls in the preheated oven until golden, about 15 minutes.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 36.4 g, Cholesterol 46.2 mg, Fat 6.8 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 106 mg, Sugar 3.7 g
RUSSIAN CARROT SALAD (KOREAN-STYLE)
Russians call it 'Korean Carrot Salad,' but it is so absolutely ubiquitous in Russia that if they didn't originally own it, they certainly do now. Coriander provides primary flavor; cayenne provides the heat. To get it right, you MUST use a mandoline to julienne the carrots into long, thin strands like spaghetti. To save time, buy them already julienned at the grocery store. This dish is best after it has marinated for 24 hours, but is fine after only 4 or 5 hours.
Provided by The Parkers
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 4h40m
Yield 8
Number Of Ingredients 9
Steps:
- Place carrots in a large bowl. Sprinkle garlic over carrots.
- Mix vinegar, sugar, and salt together in a small bowl.
- Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
- Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8.9 g, Fat 9.3 g, Fiber 2 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 766.7 mg, Sugar 4.9 g
RUSSIAN GLAZED CARROTS
This is from the Kraft "What's Cooking" magazine. I am going to try this soon as it sounds delicious! Recipe can be easily doubled to accommodate more guests. Since I posted this recipe I have made it and found it very good.
Provided by Dorel
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pour the dressing over the carrots in a non stick frying pan.
- Stir to coat.
- Cover and cook on medium heat for 10 minutes, stirring after 5 minutes.
- Remove from heat.
- Stir in the almonds and parsley.
- Serve and enjoy.
Nutrition Facts : Calories 80.3, Fat 4.3, SaturatedFat 0.6, Sodium 155.8, Carbohydrate 10, Fiber 2, Sugar 6, Protein 1.3
RUSSIAN CARROT DUMPLINGS
These tiny balls of goodness are perfect for making chicken and dumplings a little more interesting. The recipe (long since lost) I took them from called them "Russian," so I am too.
Provided by Ennui on Rice
Categories Russian
Time 16m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Grate the carrots fairly finely into a mixing bowl.
- Add the two eggs.
- Add flour gradually until the dumplings can be separated into balls, about fritter thickness.
- You can add them to a normal chicken and dumpling soup, fry them like fritters in a few inches of oil, or pan fry them.
Nutrition Facts : Calories 90.7, Fat 3.6, SaturatedFat 1.1, Cholesterol 141, Sodium 116.8, Carbohydrate 10, Fiber 2.9, Sugar 4.9, Protein 5.1
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