VOLUME 1 - Kilimanjaro Foods

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