Kundyum (kundyumy)

Kundyum (or kundyumy) is an ancient Russian dish known since the 16th century. It is a stuffed dough like ravioli and pelmeni. Kundyumy have mostly a mushroom filling, often combined with cereal (buckwheat, rice) and spices. The dough for kundyumy is kneaded with vegetable oils (sunflower or poppy) and hot water. Unlike pelmeni, kundyumy are not boiled in water. They are baked first, and then stewed in the oven (earlier, all this was done in a home oven).


  • For pouring: mushroom broth - 0,5 l
  • peppercorn - 5 corns
  • bay leaf - 3 pcs.
  • garlic – 3 cloves
  • sour cream - 1 cup
  • salt – to taste. For the filling: sunflower oil - 1 tbsp.
  • boiled egg - 1 piece
  • buckwheat porridge - 1 cup
  • onion – 1 bulb
  • dry porcini mushroom - 20 g
  • salt – to taste. For the dough: wheat flour - 250-300 g
  • salt – to taste
  • sunflower oil - 3 tbsp.

Preparation method (receipt)

Boil mushrooms and finely chop. Peel onion and chop up. Chop the egg. Heat 1 tbsp. oil in a frying pan and fry mushrooms with onions. Mix with buckwheat porridge and egg. To prepare the dough, pour 0.75 cups of fiercely-boiling water into the sunflower oil, add flour and knead dough. Roll it out into a thin sheet. Cut into squares of 5x5 cm, put some filling on each of them, pinching like pelmeni. Heat the oven to 180 °C. Oil the dripping pan, place kundyumy on it in one layer and put in the oven for 15 minutes. Then put kundyumy in a clay pot, cover with hot mushroom broth, add sour cream, bay leaf, pepper and garlic. Cover with a lid and put back in the oven for 15 minutes. Dish kundyumy sprinkling with sauce.

mushroom broth peppercorn bay leaf garlic sour cream sunflower oil egg buckwheat porridge onion porcini mushroom wheat flour