VOLUME 1 - Kilimanjaro Foods

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.
Kalduni A La Hongroise (Russian Dumplings In Sauce)
Servings
T corn oil
lg onion,chopped
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
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.