Russian Triangular Dumplings

Russian Triangular Dumplings Recipe with Lard and Sour Cream

Region / culture: Romania, Russia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Russian Triangular Dumplings, also known as Kurnik, are a traditional Russian dessert that is loved for its sweet and buttery flavor. These dumplings are filled with a variety of sweet fillings such as sour cherries, marmalade, or rahat-lokum, and are then baked to perfection. They are perfect for serving at special occasions or as a sweet treat for any time of the day.

History

Russian Triangular Dumplings have been a popular dessert in Russia for centuries. They are often served at weddings, holidays, and other special occasions as a symbol of good luck and prosperity. The triangular shape of the dumplings is said to represent the Holy Trinity in Russian Orthodox tradition. The sweet fillings used in the dumplings are a nod to the rich and indulgent desserts that are common in Russian cuisine.

Ingredients

1 cup of lard or butter
1 cup of sour cream
a pinch of salt
1 tsp of vanilla
flour as needed
marmalade
sour cherries from preserves or rahat-lokum
0.75 cup of vanilla-flavored confectioner's sugar

How to prepare

Mix the lard or butter with salt, vanilla, and sour cream.
Add flour to obtain a soft dough; let it rest for 20 minutes.
Then roll the dough into a very thin sheet and cut it into triangles.
On the wide side of each triangle, place a sour cherry from preserves, a little marmalade, or a small piece of rahat-lokum.
Roll the dough into a crescent shape and place it on a baking sheet, leaving some distance between each crescent.
After baking, roll the crescents in vanilla-flavored confectioner's sugar.

Variations

Try filling the dumplings with different types of fruit preserves or jams for a variety of flavors.
Add a sprinkle of cinnamon or nutmeg to the confectioner's sugar for a warm and spicy twist.
For a savory version, fill the dumplings with cheese and herbs for a delicious appetizer.

Cooking Tips & Tricks

Make sure to roll the dough into a very thin sheet to ensure that the dumplings are light and flaky.

- Be careful not to overfill the dumplings with the sweet filling, as this can cause them to burst open during baking.

- Brushing the dumplings with a little melted butter before baking will give them a golden and crispy crust.

- Serve the dumplings warm with a dusting of confectioner's sugar for a beautiful presentation.

Serving Suggestions

Russian Triangular Dumplings can be served warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Rolling the dough into a thin sheet is key to achieving light and flaky dumplings.

- Be sure to seal the edges of the dumplings tightly to prevent the filling from leaking out during baking.

- Baking the dumplings at a high temperature will ensure that they are golden and crispy on the outside.

Ingredient Substitutions

You can use margarine or vegetable shortening in place of butter in the dough.

- Any type of fruit preserves or jams can be used as a filling for the dumplings.

- If you don't have sour cream, you can use Greek yogurt or buttermilk as a substitute.

Make Ahead Tips

Russian Triangular Dumplings can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply brush with melted butter and bake as directed.

Presentation Ideas

Arrange the baked dumplings on a platter and dust with confectioner's sugar for a beautiful and elegant presentation. Serve with a cup of hot tea or coffee for a delightful dessert.

Pairing Recommendations

Russian Triangular Dumplings pair well with a cup of black tea or coffee for a classic Russian treat. For a special occasion, serve with a glass of champagne or sparkling wine.

Storage and Reheating Instructions

Store any leftover dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, place the dumplings on a baking sheet and warm in a 350°F oven for 5-10 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Russian Triangular Dumplings contains approximately 250 calories.

Carbohydrates

Each serving of Russian Triangular Dumplings contains approximately 30 grams of carbohydrates.

Fats

Each serving of Russian Triangular Dumplings contains approximately 15 grams of fats.

Proteins

Each serving of Russian Triangular Dumplings contains approximately 3 grams of proteins.

Vitamins and minerals

Russian Triangular Dumplings are not a significant source of vitamins and minerals.

Alergens

Russian Triangular Dumplings contain dairy and gluten.

Summary

Russian Triangular Dumplings are a sweet and indulgent dessert that is high in carbohydrates and fats. They are best enjoyed in moderation as a special treat.

Summary

Russian Triangular Dumplings are a delicious and indulgent dessert that is perfect for special occasions or as a sweet treat any time of the day. With a buttery and flaky crust and a sweet filling, these dumplings are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a chilly autumn day, and I was visiting a distant relative in Russia. I had always been fascinated by the rich culinary traditions of the country, and I eagerly accepted when my relative offered to teach me how to make their family's famous Russian Triangular Dumplings.

We started by making the dough, a simple mixture of flour, eggs, water, and a pinch of salt. My relative showed me how to knead the dough until it was smooth and elastic, a process that required patience and precision. As we worked, she shared stories of her own grandmother who had passed down this recipe through generations.

Next, we moved on to the filling. It was a hearty mixture of ground beef, onions, garlic, and herbs, all sautéed together until fragrant and flavorful. My relative taught me the importance of seasoning the filling just right, ensuring that every bite would be bursting with deliciousness.

Once the dough and filling were ready, it was time to assemble the dumplings. My relative showed me how to roll out the dough into thin circles, then place a spoonful of filling in the center. She then demonstrated the intricate art of folding the dough into a perfect triangle, sealing the edges with a firm press of her fingers. It was a skill that took time to master, but with her guidance, I soon got the hang of it.

As we worked side by side, a bond formed between us. Cooking together became a way for us to connect, sharing stories and laughter as we crafted each dumpling with care and love. By the time we had finished making a large batch of dumplings, the kitchen was filled with warmth and the tantalizing aroma of savory goodness.

The final step was to cook the dumplings. We boiled them in a pot of water until they floated to the surface, then drained them and served them hot with a dollop of sour cream on top. The first bite was pure bliss – a perfect blend of tender dough and flavorful filling that danced on my taste buds.

As I savored the delicious dumplings, I knew that this recipe would become a cherished part of my own culinary repertoire. I made a mental note to share it with my own grandchildren one day, passing down the tradition just as my relative had done for me.

In the years that followed, I perfected the art of making Russian Triangular Dumplings, experimenting with different fillings and variations to make the recipe my own. But no matter how many times I made them, I always remembered that chilly autumn day in Russia, and the special connection I had forged with my relative through the magic of cooking.

And so, whenever I make these dumplings now, I do so with a heart full of gratitude and love, honoring the traditions of the past while creating new memories for the future. The recipe for Russian Triangular Dumplings may have come from a distant relative, but it has now become a part of my own culinary legacy, a delicious reminder of the power of food to bring people together and create lasting bonds.