ColtunasiThis is a featured page

Time: 45-60 min

Servings: 2-3

2 Eggs 2
2 Tbs Oil 2 Tbs
1 ¼ c Flour 150 g
⅓ c Griş 50 g
2 c Filling 225 g
As needed Water As needed
Pinch Salt Pinch

1. In a bowl, beat together the eggs and oil.
2. Add the flour and griş and mix until it forms dough.
3. Transfer the dough to a lightly floured surface and knead the dough until no longer sticky. Add flour if necessary.
4. Cover with a clean cloth and let rest for 10 minutes.
5. Once the dough has set, roll it out ⅛ inch thick. Cut the dough into squares, or circles with a glass.
6. Place a teaspoon of a favorite filling into the center and fold the dough in half over the filling and seal by pinching. Your dumpling will be a triangle or semi-circle (depending on the shape you started with). If you’re having trouble, use a bit of water to help seal the dumplings.
7. Fill a large pot half way with water, and bring it to a boil. Add a pinch of salt.
8. Reduce the heat to a simmer, and drop the Colţunaşi carefully into the water. Stir gently to keep them from sticking to each other or the bottom (careful not to break them open).
9. Simmer the dumplings for 20 minutes.
10. Drain and serve.

Notes: These stuffed dumplings, also known as Pieroşti or Chiroşti, are a popular Moldovan dish adopted from Romania's Slavic neighbors. Popular fillings include cheese, cherries, rum soaked raisins, jam, meat, or sautéed vegetables. Depending on the filling you choose you can top these with butter, sour cream, yogurt, ice cream cinnamon sugar or jam. Less traditionally, if you have leftovers from a previous dinner, these often make a good stuffing.

Latest page update: made by HetheJoyFerg , May 10 2008, 10:22 AM EDT (about this update About This Update HetheJoyFerg Edited by HetheJoyFerg

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Keyword tags: Dumplings Stuffed
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Anonymous comentario 0 Dec 4 2011, 10:53 AM EST by Anonymous
Thread started: Dec 4 2011, 10:53 AM EST  Watch
yo soy moldava,y no voy a permitir que hables asi de una comoda nuestra tradicional.NUNCA no hemos utilizado los restos de la cena anterior para rellenar la masa.La masa de harina en mi pais es como algo sagrado y NADIE no va ha rellenarlo con la comida del dia anterior...
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