Lent Kyundums or Mushroom Dumplings
How to cook lent kyundums or mushroom dumplings
Pour boiled water on the jorum add butter, flour and knead dough. Cover the dough and leave it for half an hour. Wash mushroom, cook and squeeze. Put into the water bay leaf, mashed pieces of onion, grain pepper and green branches. Put mushroom and cook for 10 minutes add salt at the end. Take out mushroom and squeeze the liquor. Freeze mushroom and cut. Clean buckwheat add 1 cup of water on it. Cook until water lands. Add salt, mix, mix the boiler with cover and leave for 15-20 minutes. Pestle onion, buckwheat and mix. Cook together for a few minutes and add pepper. Open the dough and cut in cubes. Put the kernel part in the middle of the cube and close like a triangular. Put on the oiled pan and cook for 15-20 minutes under 1600 C until dough is dry. Boil mushroom liquor. Put kyundums into a deep dish, add pepper, coriander or fennel seed and add mushroom liquor. Close the lid, add cut greens on it cook on the stove for 20 minutes. Take out and put on the dish, add cut greens. It may be served with garlic or with fried onion.