According to the interpretation of the dictionary, kurze is a type of dumplings among the Caucasian peoples. Yes, indeed, there are many similarities, however, there are also differences. The main difference, first of all, is the consistency and composition of the filling. The filling in kurza, as a rule, is semi-liquid or liquid, and this determines everything - both the method of pinch the dough and the technology of sculpting the products.
We bring to your attention a recipe for egg kurze, where you can experience everything in practice. The filling for such kurze is a liquid egg mixture, to which spices and fried onions are added. Using the traditional method of making dumplings with such a filling is simply not realistic, everything will leak out, so first a bag is molded from rolled out and chopped dough, and then the omelette mixture is poured into it, the hole left for these purposes is sealed and now the kurzeshke-dumpling can be cooked until tender. Do you want to cook? After all, even a businessman or an important introducing broker will not refuse to eat deliciously.
Ingredients for making the dough: 2 cups flour, about 1 cup water and 1/2 teaspoon salt.
For the filling you need the following:
- eggs - 10 pieces;
- onions - 4-5 medium onions, you can take feather onions or prepare a mixture of green and onions, everything according to your mood and taste;
- milk is not necessary, but you can add it if desired;
- fat for frying onions - you can use vegetable oil for this purpose, but the original uses lamb fat;
- spices - you can limit yourself to adding only ground pepper, but traditionally they also add finely chopped dried sausage and cumin;
- salt.
Cooking technique:
- Unleavened dough is kneaded from water, flour, and salt, like dumplings or dumplings. The dough should be kneaded very thoroughly, literally until your hands are clean, that is, until it is completely non-stick. The prepared dough should be covered and left to rest for 10-15 minutes.
- Now finely chop the onions for the filling and fry them in vegetable, lamb, butter or any other fat until slightly golden brown. If you decide to add green onions, then they should also be finely chopped and added to the filling unfried or lightly fried - your choice and taste.
- Eggs need to be lightly beaten with spices and salt. You can pour in a little milk.
- Add fried onions to the egg mixture, stir everything and the filling is ready!
A piece of dough needs to be rolled out thinly and cut into circles using a thin glass. Now a bag is molded from each circle using your thumb by pinching the edges in the form of a pigtail. Then 1-2 tablespoons of filling are poured into the bag, depending on the volume of the bag. The hole left should be sealed.
In fact, this dish can be compared to dumplings or dumplings. It is prepared very simply and quickly and the main ingredient is eggs. There are many ways to prepare the filling for kurze, all you can do is use your imagination. So! Let's start preparing kurze with a step-by-step description of the recipe.
Traditional egg kurze
Required ingredients:
Milk 14 tbsp.
Onions 2-3 pcs.
Eggs 6 pcs.
Dried homemade sausage 700 g.
Butter.
Calculation for filling milk and eggs: 1 egg takes 2 tbsp. milk and + at the end add 2 more tablespoons to the total mass (milk can be replaced with water in the filling)
Cooking method
- We cut the fat tail into thin strips, place them in a frying pan and melt the fat over low heat.
- For the dough, mix flour with salt and add water. Knead the dough, which is not very stiff. Leave the dough covered with a towel for 20 minutes to rise.
- Cut the sausage into smaller pieces.
- Cut the onion into half rings.
- Remove the pieces of fat tail from the frying pan into a plate. We don't throw it away!
- Add butter to the fat at the rate of 1/1 and put the onion there to fry until golden brown.
- Add the sausage to the prepared onion, cook for 3 minutes and remove to cool.
- For the filling, beat the eggs, add milk and beat again.
- Now add onion and fat tail, salt and pepper to taste to the egg mixture.
- Boil water in a separate bowl.
Now let's prepare the bags:
- Pinch off a small piece of the dough and roll it into an oval, rolling it in flour.
- We form a bag out of it, you can pinch the edges in the middle in the form of a pigtail.
We make several of these bags.
- We dust all the bags inside with flour so that nothing sticks.
- Use a spoon to fill them with filling and, leaving a little space, pinch the top.
There is no need to add a lot of filling, as it will expand during cooking. Leave about a quarter of free space in the bag.
- Boil water, add salt and throw one kurze into boiling water. During cooking, use a slotted spoon to lift the kurze from the bottom so that they do not stick to it.
There is no need to throw in a large batch, because... The kurze will greatly increase in size.
- As soon as the water with the “dumplings” floating in it boils, reduce the heat and leave to simmer.
When they are ready, remove them from the pan, brush with butter and serve with sour cream.
A simple recipe for egg kurze
Milk 1.25 l.
Flour 1.8 kg.
Egg 23 pcs.
Butter 300 g.
Salt to taste.
The ingredients in this recipe are taken in large quantities; if you need less, then simply divide everything by 2.
Cooking method
- For the dough, mix 3 eggs, 3 glasses of milk and salt to taste. Then add flour and quickly knead the dough. Let the dough rest for 20 minutes, covered with a towel.
- Divide the dough into 4 parts and knead again, adding flour if necessary, the result should be a stiff dough. When rolling out the dough ball, its surface should be smooth.
- Let the dough rise again for 20 minutes, covered with a waffle towel.
- After 20 minutes, knead and again leave under a covered towel for 15 minutes.
Now that the dough is ready, you can move on to the delicious part - preparing the filling.
- Break 20 eggs into a separate container.
- Add two glasses of milk, salt, add 200 g of pre-melted butter. If desired, you can pepper it. Mix everything with a pestle (not a blender or mixer).
- Take a ball of dough and roll it into a layer.
- We fold the layer, placing one edge of the layer over the other like a book, and do this until a strip of medium width is formed.
- Cut into quadrangles.
- Now we lay out these quadrangles into strips and cut them again into quadrangles.
- Dust one half of the rectangle with flour and form it into an envelope, leaving free space on one side. Flour is sprinkled so that the envelope does not stick together from the inside.
- Wet your finger in water and run it along the edges, leaving the top open.
- We form several more envelopes using the same method.
- Now take the first envelope, open it (you can blow a little into it) and pour the filling with a spoon. When filling, the filling should under no circumstances spill out of the envelope.
- At the same time, put the pan on the fire, add salt and bring to a boil.
- We pinch the envelope and throw it into boiling water.
You don’t need to throw a lot of kurze, otherwise they will stick together or stick to the bottom and it will be inconvenient to catch them.
If during the cooking process the kurze falls to the bottom, immediately lift it from the bottom with a slotted spoon, and so on each time until it begins to float in the water.
- As soon as the envelopes float to the surface, cook for another 2 minutes, catch them and place them on a plate.
- Melt the butter and pour it over the prepared and hot kurze.
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Ingredients:
Dough:
— Flour - 2.5 – 3 cups
— Water - 1 glass
— Salt - 0.5 teaspoon
Filling:
— Milk - 200 ml
— Eggs - 3-4 eggs
— Walnut grass (if available)
— Onions (onion or green)
— Salt - half a teaspoon
— Butter - 20 gr.
Preparation:
1. Knead the dough, roll into balls and then roll each into a layer. (You can roll out a large layer and cut circles out of it). You cannot roll it out thinly, as the filling will leak.
2. Sprinkle each small layer generously with flour, braid the edges, and leave the top open. Braid tightly so that they do not open during cooking.
3. Prepare the filling:
Beat the eggs with a whisk/fork for about 5 minutes, add milk and mix. For 200 ml. add 3-4 eggs to milk.
4. Add salt, nut grass, finely chopped onion and fried in butter.
5. Put a pot of water to boil. When it boils, we get ready to throw in the kurze.
6. Pour the filling into a container with a neck that is convenient for you.
We open the workpiece, pour the filling into it, quickly pinch the edges and throw it into the pan. Stir and cover with a lid.
7. As soon as it boils, remove the lid and cook for 7-8 minutes. Place the kurzeshki on a plate and you are ready to eat!
Bon appetit!
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In Dagestan cuisine there is a dish that the Avars call Khanazul khinkal, which translates as “egg kurze”
Kurze means dumplings.
To prepare kurze we will need:
good mood, since we will have to work with dough, flour, salt, chicken eggs, water or milk (or cream), onion, fat tail (optional)
dried homemade sausage (optional), vegetable oil or butter (preferred) and all kitchen utensils.
Let's start with the fat tail. Cut the fat tail into slices and place it in a frying pan over low heat to render the fat from it.
While the fat tail is melting, we will make the dough. We prepare the simplest dough: flour, water, salt. Sift the flour, add salt, pour water and knead a slightly stiff dough. Let's put it under a napkin, let it lie down and rest for 15-20 minutes.
At this time, finely chop the homemade sausage, peel and finely chop the onion. The fat tail gave up all the fat and was beautifully fried. Let's put the fat tail in a plate, we will need it later. Add butter or vegetable oil to the tail fat to your taste (butter is tastier) approximately 1:1 and add onions. When the onion is fried until golden brown, add the chopped sausage to it for 2-3 minutes, and then remove from the heat and let it cool.
Now let's get to the filling.
The main components of the filling are eggs and water. The calculation is as follows: for one egg + 2 tablespoons of water and + at the end another 2 additional tablespoons of water. If you have 6 eggs, then take 12 spoons of water + 2 additional spoons of water = 14 spoons of water. Water can be replaced with milk or cream.
Break the eggs into a cup, mix, add cream to them.
Using a fork, remember to put the fat tail aside and combine everything - the egg-cream mass, the onion with sausage and the fat tail into one common mass. Salt and pepper. The filling is ready.
Put a pan of water on the fire.
Now let’s prepare dough bags for our filling. Roll out the dough as usual into a thin layer and cut into circles. Then, we connect the edges of the oval using a method convenient for you to the middle, forming a bag from the oval, and braiding it.
The inside of each bag should be lightly sprinkled with flour so that the walls of the bag do not stick together.
Let's stick together 12-15 bags. We fill the bags with the filling with a large spoon, or better yet, a small mug, trying to grab the onion and pieces of sausage from the day of the cup.
Fill, leaving a little free space, as the filling will increase in volume during cooking. We pinch the edges of the bag.
Kurze is ready for cooking.
Throw it into boiling salted water. Throw it in, and then immediately move it in a circle with a spatula or slotted spoon.
Since kurze increases in volume, it is better to take a wide cooking pan and cook kurze in small batches. When the water from the kurze boils strongly, reduce the heat to less than medium and let it simmer slowly. Cook for 10 minutes, mixing the upper kurze with the lower ones. Remove and grease with a piece of butter.
This is one of the options for how to cook egg kurze. Perhaps there are other options for preparing this dish on our website. You can find out about this in the block with similar recipes. This will also be useful if the topic is not covered.
The recipe for egg kurze was automatically added on June 3, 2011.You can find it and 7555 more recipes in the category recipes for second courses. To prepare you will need: a saucepan. On average it takes 60 minutes to prepare. The list of ingredients is for 6 servings. This recipe belongs to Caucasian cuisine.
Ingredients- 10 eggs
- 100g vegetable oil (or ghee)
- 3-4 bows
- 350 g flour
- rassuk 20-30 gr.
- 1 Grind the rassuk very finely. Peel the onion, chop finely. Fry in oil until golden brown. Add rassuk. Fry for 2-3 minutes. Remove from heat. Let cool slightly, pour in beaten eggs, salt, cumin, mix. Knead the flour, salt and water into a stiff dough. Roll out to a thin layer (2 mm), cut into circles with a thin glass. Make a bag out of each circle, braiding it just above the middle. Pour in the minced meat (liquid) of meat, onions, sausage and butter. Pinch the edges well. Cook until done (7-8) minutes. dropping into boiling broth or water.
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