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Coltunasi or Chiroste Moldovenesti

Coltunasi or Chiroste Moldovenesti

Put in a bowl flour with a little salt, egg and water little by little until you make a dough so that it does not stick to your hands.

For the filling mix the cheese with a little salt, sugar, vanilla and eggs until you get a paste-like composition.

Spread the dough on the work table until you get a not too thin sheet, which we cut into squares, and in these squares we put a spoonful of filling and combine. At the ends we press a little with the fork so that it does not come loose.

In a larger pot, boil water with salt, and when it starts to boil, put the cloves or dumplings in boiling water and let it boil for approx. 15 min. In the meantime, we move the pot so that it doesn't stick to the bottom. They are ready when they rise above the pot.

We take them out in a bowl and sprinkle them with vanilla sugar or plain sugar.

Moldovan dumplings

Romanians have "adopted" over time many dishes that today are considered national dishes. One of them, who came to the Slavic chain and prepared especially in Moldova, is represented by the dumbbells.

In Russia, Ukraine or the Republic of Moldova, pelmeni (dumplings) are almost not missing from the menus. They have salty fillings most of the time, but also sweet. We often meet them in our Moldova, from the North to the bottom, in Milcov. The ones prepared by my grandmother were one of the dishes that "caressed" my childhood. Usually, Grandma made salty dumplings, stuffed with cheese (they would now be called ravioli), but also simple strips of dough, like tagliatelle or pappardella, boiled in water, then bathed in an abundant sauce of butter and cream.

Basically, dumplings are nothing more than homemade pasta, and the dough for homemade pasta is very simple.

Mix 2 large eggs with 200 g of flour, a pinch of salt, a tablespoon of olive oil and, if necessary, a tablespoon of cold water. You will get a homogeneous dough, and after kneading it for 3-4 minutes it will be quite elastic. From this dough spread sheets, with a thickness of 1.5 millimeters each. A pasta machine would be ideal for rolling out the dough, but you can also do this manually, with a rolling pin.

The dumplings have various fillings: cheese, meat, cabbage, potatoes, and even magiun.

I chose to make them with potatoes and mushrooms. I mean I hardened an onion in a little olive oil, only five minutes, until it became glassy, ​​then I added about 10-12 sliced ​​mushrooms (the forest ones have an excellent and strong taste, I used yolks, I had frozen ones) . They should also be sautéed for another 6-7 minutes, then add two medium potatoes, boiled and mashed as for puree. Season with salt and pepper.

On the sheets, place a teaspoon of the potato filling in place, cover with another sheet of dough, then cut the dumplings into a round shape (a stainless steel ring, a cup, etc.). Let them simmer for about ten minutes on the table, powdered with flour, then boil them for three minutes in boiling water (fresh pasta boils very quickly).

As soon as they have boiled, put melted butter and cream on top of them (depending on what your cholesterol allows :)) and eat them hot.

Dumplings with salted cheese

Dough preparation
Put flour in a bowl, add eggs, a pinch of salt and warm water.
Mix until all the flour is incorporated, if the dough is too hard you need to add a little water, and if the dough is too soft add a little more flour.
Knead the dough until it no longer sticks to your hands.

Prepare the filling
In a bowl, mix the sheep's cheese very well, with the eggs, the sugar, a little lemon peel and the vanilla extract.

Prepare dumplings
Spread a sheet of dough on the floured table and cut the squares.
Put a spoonful of filling in the middle and glue the edges together, obtaining a triangle shape.
The obtained dumplings are boiled in salted water for about 15 minutes.
Remove to a plate and sprinkle with caster sugar.
The dumplings with salted cheese are served hot!
Have fun!

"Sfiha" or "Lahm bi'ajin" - Meat pies - specific to Arab countries

Mix the flour for 2 minutes with the instant yeast, then add the rest of the ingredients and knead

Spirited biscuits

Mix all the ingredients (butter must be kept in the kitchen) Work only with a fork,

Coltunasi with Salted Cheese

Beat the eggs with the oil, then place them over the flour. Knead for a few minutes, then leave to rest for 10-15 minutes.

To make the filling, mix the telemeau with the yolk, sugar and rum essence.

The dough is then spread with the rolling pin until it reaches a thickness of 2 mm. Cut the squares with a side of 5 cm (I cut circles). Put a teaspoon of cheese on each dumpling and overlap the opposite corners (in my case, the semicircles) and press the edges so that they do not fall apart when boiled.

Bring to the boil in boiling water, stir once to keep from sticking to the bottom, then simmer for 20 minutes on low heat. After 20 minutes, turn off the heat, cover the pot and leave it in the pot for another 20 minutes, with the lid on.


Method of preparation
Put the flour in a bowl and make a hole in the middle.

In another bowl beat eggs with salt, then pour over the flour. In this mixture add a little water and knead a dough until it sticks to your hands.

From the dough obtained, form smaller balls and let them rest for 15-20 minutes.

We prepare the filling:

In a bowl, mix the meat, finely chopped onion, eggs, salt and pepper.

From each ball of dough we spread a thin sheet of about 1-1.5 mm thick.

We spread a sheet of dough over the form and with our fingers we form small depressions. We fill them with meat and cover with another sheet of dough. Press with the rolling pin to cut the dumplings, and to remove the excess dough.

In a large saucepan put water with a teaspoon of salt to boil.

When the water starts to boil, carefully put the dumplings. When it boils, make a smaller foul and let it boil for about 10 minutes. Using a strainer, remove the dumplings from the water.

Ingredients for pierogi:

For the dough:
3 eggs
230 g of sour cream
360 g of flour
A pinch of salt
1 baking powder

For the filling:
1. Potatoes: 4-5 medium potatoes, 1 small onion, 50 g butter, 4 tablespoons milk (prepare as a puree, only add finely chopped onions, optional)
2. Cheese: 150 g of cow's milk, 3 tablespoons sour cream, 2 eggs (mix all ingredients)
3. Urda: 150 g of urda, 1 bunch of green dill, 3 tablespoons sour cream, 1 egg (mix all ingredients)
4. Jam: 200 g of fruit jam

Coltunasi with plum magiun

Caught by the magic of stuffed cabbage rolls, I wanted to make a traditional recipe this week. As I still had a jar of Topoloveni magiun from Ramona from Casa Bio, I said that some dumplings would be a challenge for me. This time I didn't have help, so I was self-taught. I didn't do perfectly on Sunday. They were a great idea, so last night I remade them, I adapted the dough a bit and I increased the cooking time and they came out perfectly.

The meat, together with the finely chopped onion, is finely chopped. In a frying pan, heat the butter, with 1/2 teaspoon of salt and pepper, put the meat and let it simmer, covered, for about 30 minutes, until the water it leaves completely decreases. Stir a few more times in the remaining fat, then remove from the heat and leave to cool.

When the meat is cold, mix it with egg, flour and a teaspoon of finely chopped dill or parsley leaves.

Break the eggs in a bowl, mix with the butter, then add the flour and semolina with which you mix and knead by hand, like the noodle sheet, always bending the dough under the palm of your hand, for about 5 minutes (until no more needs flour). The crust should be a little softer than the noodle crust. If the eggs were larger, they may need more flour, and if they were small, still a little water, to get a dough that spreads easily with the rolling pin.

Place the dough on the table, sprinkled with a little flour. It is left to rest for 10 minutes, in order to become elastic and to stretch more easily, it is then given the shape of a rectangle, pressing it with the palm so that it has the same thickness and straight sides everywhere. Spread with a rolling pin in a rectangular sheet of about 2 mm thick which is then cut with a knife or roulette into squares with a side of about 5 cm.

Distribute the filling on all the squares, then bend each square in the shape of a triangle and press on the edges with a fork or your fingers, so that it sticks and the boiling does not come out. If the sheet has dried a little, moisten it with water (with a brush) around the filling and then bend and press. When the water boils, put the dumplings, mix immediately with a spoon, so that they do not stick to the bottom of the pan or to each other. Boil for 20 minutes, over medium heat, with the lid slightly pulled aside (not to boil too much). Then take the pan off the heat and let the dumplings sit for 30 minutes in the water in which they boiled to swell the dough and become fluffier.

During this time, prepare the sauce. In a saucepan, sauté the grated onion for a minute in butter and immediately quench with the diluted tomato juice, to taste, and optionally add a teaspoon of sugar and, for flavor, dill or parsley leaves and a small leaf. of celery, finely chopped. The sauce should be like a thin cream served from the saucepan.

The dumplings are removed from the water with a foamer, or easily overturned from the strainer. After they have been well drained, put the dumplings in a heat-resistant dish, greased with a tablespoon of butter, add a few pieces of butter over them and heat in the oven, 10 minutes before serving.

Meatballs stuffed with meat are served with tomato sauce and chopped greens.

In order to prepare the dough for the dumplings, our peasant, in his poverty, needed only flour, water and salt, this being the basis. Today we add to the dough, according to preference and habit: butter, cream, milk, oil, eggs or various flavors.

1. I prepared the dough as follows: I added a pinch of salt to 400 g of flour, I added two eggs and two tablespoons of oil, I mixed and gradually I put the milk until all the flour could be incorporated. The dough thus formed is kneaded for a few minutes until it is well mixed and no longer sticks to the hand (if necessary, sprinkle more flour). Let it rest for 20 minutes.

2. I mixed the mashed cheese with an egg, a crumbly powder, a sachet of vanilla sugar and grated lemon peel.

3. I filled half of the dumplings with jam and because I really like the berry jam I chose to prepare this jam ad hoc. Of course, everyone can use whatever jam they want. Procedure: I put a cup of sugar in the hot pan, to melt I added 150 gr of frozen berries (they are found in supermarkets and they are quite cheap) I filled with two slices of orange cut into small cubes, with I peeled cinnamon powder I added half a cup of water and let it boil slowly for 20 minutes until the water evaporated and the sweetness gained consistency.

4. Spread the dough with the rolling pin and form a thin sheet from which we cut circles with a glass. Place in the middle of each circle, with a teaspoon, jam or cheese, fold the dough to a crescent and press the edges with a fork to stick. Be careful, once the dumplings are formed, do not sit on top of each other because they will stick.

5. Put a pot of water on the fire and when it starts to boil, add the dumplings to boil for 10 minutes. From 400 gr of flour, quite a lot of dumplings will be obtained, so it is necessary to boil them in slices, because they can stick or crumble if they are all cooked at once. When they are put in hot water, they are placed on the bottom of the pot and must be mixed slowly with a wooden spoon so that they do not stick to the pot. Gradually the water starts to boil again and the dumplings rise slowly to the surface. We take them with a spatula and put them in a large strainer to drain for 2 minutes, then we put them on a plate.

6. I melted the butter in the pan and sprinkled breadcrumbs until it was absorbed. I sprinkled this butter breadcrumbs over the dumplings. We can also sprinkle caster sugar on them or we can give them through melted butter and then through sugar breadcrumbs.

They eat warm. We can prepare dumplings stuffed with meat, mushrooms or vegetables and can be served with tomato sauce.

Cheese dumplings recipe: how to prepare "Moldovan pirouettes"

Cheese dumplings recipe: how to prepare Moldovan pirouettes

Colţunaşi or "piroşte" - a delicious culinary dish, popular especially in Moldova and Bucovina.




1 glass of water
2 eggs
6 tablespoons oil
150 gr cream
400 gr cow's cheese + 100 gr sheep's cheese
butter for greased

CHEESE MUSHROOMS RECIPE. Preparation: in a bowl sift the flour and add a teaspoon of salt, 6 tablespoons of oil, an egg, 50 gr cream and knead a hard dough. Roll out the dough thinly and cut into squares.

The cow's cheese mixes well with the sheep's cheese and an egg, salt is not added.

Place a teaspoon of the obtained composition on each square, bend it by joining the edges of the dough and stick it well with your thumb and forefinger.

Before that, put water to boil in a saucepan, add a little salt and when the water has boiled add the dumplings and boil until it rises to the surface. Remove with a whisk and grease well with butter so that they do not stick to each other. Serve with cream.

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