Secrets of Caucasian cuisine: how to cook dough and stuffing for kurze. Miracle, kurze and natukh

27.04.2022 Pasta

Kurze is a national dish of many Caucasian peoples, which is very reminiscent of Russian dumplings or dumplings. And they are similar not only externally. Both of these products are made using the same technology. In fact, these are stuffed dough products. It can be cottage cheese or vegetable, but most often in the Caucasus they cook kurze with meat.

Dagestan "dumplings"

The preparation of any national dishes always requires strict adherence to recipes. Otherwise, it will be very difficult to achieve the desired result. In Dagestan, for cooking kurze with meat, you must have the following products available:

For the test: per kilogram of flour 2 cups of water, an egg and 10 grams of salt.
For the filling: 700 grams of ground beef, 2 onions, salt, 4 tomatoes, ground pepper, 2 cloves of garlic, spices, 30 grams of butter and herbs (dill, parsley and cilantro).

Making kurze with meat is not so difficult:

First of all, you need to prepare the dough. To do this, you just need to mix all the ingredients. The dough should be quite tight. After that, the semi-finished product must be wrapped with a film and left to rest on the table.
At this time, you need to do the filling. First, the minced meat must be salted, and then add spices and diced onion to it. The second head is also chopped and sautéed in oil. Then add tomatoes to it, after removing the skin from them. After extinguishing the resulting mass in a pan for 7 minutes, add it to the minced meat. After mixing, the filling can be considered ready.
Roll out the dough thinly, and then cut out blanks in the shape of a circle from the resulting layer.
Put a little stuffing in the middle of each piece, and then pinch the edges so that you get a pigtail pattern.

Finished products will only need to be boiled in salted boiling water for 10 minutes. Then kurze with meat can be served at the table. In Dagestan, sour cream sauce with garlic (or just tomato sauce) is served as an obligatory addition to them.

Filling options

Each Caucasian people has its own way of cooking kurze. The recipe mainly differs in the composition of the filling. For example, several types of meat can be used for its preparation. This will definitely affect the taste of the finished dish. Take, for example, the option that uses: 0.5 kilograms of beef and lamb, 3 eggs, 5 onions, salt, 700 grams of flour, 60 grams of vinegar, water and pepper.

How are kurze prepared? The recipe involves the following steps:

To prepare the dough, you first need to pour flour on the table. Then, making a small depression in the center, add salt, eggs and knead a stiff dough, periodically adding water. After that, it should lie down for at least half an hour.
Combine the rest of the filling ingredients in a bowl.
Roll out the dough into a thin layer, and then, using a regular glass, cut out round blanks from it.
For each piece you need to put a little minced meat.
Pinch the edges, alternately pressing the dough on the right side, then on the left side. As a result, instead of the usual seam, you get an openwork pigtail. It is necessary to press tightly so that the kurze does not fall apart during cooking.

Alternatively, even regular tomato sauce can be used for such “dumplings”.

Sculpting secrets

In order to figure out how to cook kurze with meat, you must, first of all, master the technique of sculpting these unusual oriental “vareniki”. It only at first glance seems that it is very easy to form them. In fact, such a procedure requires certain skills and dexterity.

To make the right kurze, you must:

First, holding the workpiece in one hand, gently pinch the tip with the other.
Bend it down towards the stuffing.
On both sides, grab a little dough and alternately press it to the tip.
Moving down the workpiece, pinch new pieces. Outwardly, these actions resemble a weaving of a pigtail.
At the very end of the workpiece, the remaining dough should simply be pinched to make a neat “tail”. In fact, the finished product should be in the form of a drop. On the one hand, the shape will be rounded, in the middle - a pigtail, and at the end - a thin "tail".

As a result of such an original modeling technique, the product is so durable that even liquid fillings can be used for it.

Preparing a semi-finished product

The quality of the finished product directly depends on how well its components are made. So, the dough on the kurze with meat is taken as usual unleavened. Exactly the same in Russia is used to make dumplings. It is made from the most common products: for 3 cups of flour, 5 grams of salt and a glass of water (if desired, you can add 1 egg).

Dough kneading can be done using kitchen appliances or by hand. Most often, hostesses choose the second option. For this you need:

Pour the measured amount of flour onto the work table. You can mix it with salt first.
In the center of the "hill" it is necessary to make a recess in the form of a "crater" and pour some of the water into it.
Make a batch. The remaining water is best added in small portions.

The result should be a thick and fairly elastic semi-finished product. Immediately after kneading, he should lie down a bit (20-30 minutes). So the hostess will be easier to work with him. The mass should become so elastic that it can be rolled into the thinnest layer possible. If everything is done correctly, then the kurze will turn out to be very tender and will not fall apart after cooking.

Dagestan kurze dumplings with meat is an incredibly tasty and satisfying dish. The combination of tender dough and nutritious meat is considered a classic, but the oriental variation has its own indescribable culinary chic, which can be achieved through the use of a variety of spices and spices. Ideally, the filling for such dumplings is made from lamb, but beef is also suitable. In addition, it is desirable to add fat tail fat to the meat. This component, of course, does not make minced meat low-calorie, but thanks to it it becomes very juicy and tender. As for other components, it is equally important to use greens. Dill, cilantro and parsley fit wonderfully into the culinary composition. Moreover, greens are certainly added to the filling.

Cooking time -1 hour.

The number of servings is 4.

Ingredients

To make kurze in Dagestan style, we need the following components:

water - 1 tbsp.;
egg - 1 pc.;
flour - 3 tbsp.;
salt - 0.5 tsp.

We will need these components for kneading the dough, but for the filling we need a different set of ingredients. Here are the products we need for minced meat:

garlic - 3 cloves;
onion turnip - 4 pcs.;
lamb - 500 g;
tomato paste - 1 tbsp. l.;
sour cream - 1 tbsp. l.;
a set of greens - 1 bunch;
salt, adjika, ground black pepper - to taste.

How to cook kurze with meat

Cooking kurze with meat according to the Dagestan recipe, as a rule, does not cause any particular difficulties for culinary specialists. If you take the proposed step-by-step recipe with a photo into service, then making Dagestan dumplings will not be difficult for you.

The first thing you need to do is onions. The fruits will need to be peeled and finely chopped. You can beat them into small crumbs with a blender. Greens should be washed and dried well. If you notice that there are drops of moisture left on the branches, shake them off well, and then dry them with napkins. Dill, cilantro, parsley are chopped into small crumbs with a knife and combined with onions. You can grind all the ingredients at once with a blender.

The result is a real puree.

Minced meat should be made from lamb. To it is added a mass of onions and fresh herbs. The mixture will need to be salted, guided by your own preferences. Minced meat is diluted with sour cream (it is enough to take 1 tablespoon). To make the filling more spicy, you need to pour ground pepper into it. You can use other spices or spices if you wish. They definitely won't ruin the kurze. Now it remains to mix well all the ingredients for the filling on the Dagestan dumplings. You need to add adjika and tomato paste to the filling.

Note! The tomato paste can be fried first. Some hostesses replace it with fresh tomatoes. This is also allowed. By the way, onions, herbs and spices can be fried with butter in a pan before adding to minced meat.

The next step in preparing kurze according to a recipe from Dagestan is kneading the dough. It is made like ordinary dumplings. An egg is added to it if desired. Some Dagestan housewives prefer to make custard dough for such dumplings. But usually 2 large tablespoons of vegetable oil are added to the flour, then boiling water must be poured into the mixture. 1 egg is driven into the mass. The dough is kneaded, as for ordinary dumplings. When the mass is thoroughly kneaded, it must be given about 20 minutes to “rest”.

The dough rolls out very thin. With the help of improvised means from the reservoir, you will need to cut medium-sized circles.

In the middle of each piece of dough, pre-made minced meat is laid out.

Now the most interesting thing is coming - this is the formation of Dagestan dumplings. They look quite unusual, because they are closed with folds. It is recommended to take the dough from one side first. The edges are closed with folds from the sides.

Then in a ladle or in a saucepan you need to heat salted water. Our kurzes are sent to it. After boiling, they should be cooked for about 5 minutes.

The finished delicacy is necessarily flavored with butter. He shouldn't be sorry. The more oil, the juicier and more aromatic the Dagestan kurzes are.

It's just fantastically delicious!

Video recipes

If until this time you have not had to visit the Caucasus, and you have never made dumplings according to the Dagestan recipe, then by all means use the video instructions below:

COMPOUND:

For the test you will need (for the whole minced meat it may take 1.5 - 2 norms, depending on the thickness of the rolling):
Flour - 2.5 - 3 cups
Water - 1 glass
Salt - 0.5 teaspoon
Chicken egg - 1 piece (can be cooked without an egg)

For minced meat:
Lamb or beef - 500 g
Fat tail fat - 50 - 100 g, but more or less or without it at all
Onion - 4 - 5 medium onions
Sour cream - 1 tablespoon, but you can put something else fermented milk
cilantro and/or parsley greens - a generous bunch
Garlic - 2-3 cloves or to taste
Tomato paste, fresh or canned (in its own juice, not pickled) depending on the season and availability - 2 - 3 tbsp. tablespoons pasta or 2-3 fresh tomatoes
Adjika - to taste and desire, you can add, you can not
Black ground pepper, red hot ground pepper, salt
Water or broth to a viscous consistency of minced meat
Vinegar - as desired and to taste (I do not add)

COOKING:

The dough for kurze is prepared in exactly the same way as the dough for "our" dumplings - dumplings. Regular unleavened dough. With eggs or not, the choice is yours. I prepared the dough for egg kurze without an egg, I added it here. After kneading and obligatory!!! kneading the dough is allowed to rest for 15 - 20 minutes and can be sculpted.

It is advisable to prepare minced meat in advance, ideally 2-3 hours before sculpting, so that it has time to brew, but if there is no time, it is possible just before cooking, while the dough is resting.

For minced meat, twist the meat in a meat grinder with a large grate. It is enough to twist once, twice - three times is not necessary, this is extra strength, and the minced meat will become like pasta, and this is not good in the case of kurze. Ideally, of course, it would be necessary to cook chopped, but for me personally it is very laborious and time consuming, so my choice is a meat grinder, but if you have the desire and enthusiasm, then why not, this dish will only benefit.

Beef or lamb? If there is an opportunity to buy fresh lamb, then, of course, it is with it! And if you have the same trouble with lamb as in Moscow, then you can also use beef, but, unfortunately, the taste will not be quite the same ... No, it will also be fragrant and tasty, but somehow smoother, less something bright...

A few words about tail fat. It gives the kurza juiciness and a special taste, so if you have the opportunity to add it to the minced meat, be sure to add it, and if, like me, you can’t, then you can get by with either fatty beef or add a little butter. For 500 g of meat, 50 g of oil will be enough (I will fry onions and tomatoes on it). The fat tail is chopped or twisted along with the meat.

Now a little about the bow. Traditionally, a lot of onion is put in minced meat for kurze, it gives juiciness and taste, so I highly recommend not to reduce its amount, and in ready-made kurze, onion is practically not felt and certainly is not perceived clearly and clearly as an onion.

Twist or cut? In my opinion, it’s better to work hard and chop finely, because if you scroll, the onion will give juice, which will make the minced meat wet, but it would be necessary for him to give it a little later, during cooking, so that the curzes turn out juicy. But I fully understand that cutting onions is still something to do, so if you don’t feel like it at all, you can twist it, or you can, as a compromise, twist some and cut some.

Now about tomato paste - tomatoes. You can simply add tomato paste to the minced meat, or you can fry it first, and only then add it. They cook it this way and that, so choose! I'm frying. To do this, I heat the butter in a frying pan, spread about 1/3 - ¼ of the entire chopped onion and first fry the onion until transparent. Then I add either tomato paste diluted to a thick cream, or finely chopped / twisted tomatoes and fry for 3-4 minutes until the paste - the tomatoes change color. And in this form I add to minced meat.

Very often, in addition to tomatoes, adjika is also added to minced meat. For 500 g of meat, on average, there are 1 - 2 tablespoons of adjika. If it's too spicy for you, add less or don't add at all. I cook with and without adjika, according to my mood and availability. And along the way, a few words about vinegar. Some add, some don't. Personally, I do not add. For my taste, the acid introduced by tomatoes and sour cream is quite enough, but there are also sour lovers, so the choice is yours.

So. For minced meat, mix ground meat + fat tail, onion, tomato paste, adjika, finely chopped garlic, finely chopped greens, sour cream, add ground red hot pepper, ground black pepper, salt. Mix everything thoroughly until smooth. If necessary, add a little water or broth to a viscous mass i.e. minced meat should not be thick, but also liquid, of course, too, it should be somewhere in the middle not thick - not liquid, such that it is easily smeared. If you prepare the minced meat in advance, then check the consistency again before sculpting and, if necessary, add some water or broth.

Traditionally kurze are molded with a pigtail. Of course, it is possible to describe in words how to do this, but as they say, it’s better to see once ... so I won’t write anything, look at the video, where I sculpted slowly, slowly and even with repetition, I’m sure that everything is clear and there are no problems with sculpting will.

Alternatively, you can roll the dough into a tourniquet, cut into small pieces and then roll out each piece. In general, everything is the same as with dumplings or dumplings.
Blinded chickens are boiled in boiling salted water for 7-10 minutes (after surfacing).

Immediately after cooking, they are lubricated with vegetable or butter so that they do not stick together. I usually put a piece of butter in a plate with boiled kurze, cover with another plate and shake well, but gently, so that the oil is distributed throughout the volume.
Served with sour cream and crushed garlic sauce.

Kurze are Dagestan dumplings that have much in common with dumplings, but also with their own characteristics.

Kurze with meat (very detailed recipe)
COMPOUND:
For the test you will need (for the whole minced meat it may take 1.5 - 2 norms, depending on the thickness of the rolling):
Flour - 2.5 - 3 cups
Water - 1 glass
Salt - 0.5 teaspoon
Chicken egg - 1 piece (can be cooked without an egg)
For minced meat:
Lamb or beef - 500 g
Fat tail fat - 50 - 100 g, but more or less or without it at all
Onion - 4 - 5 medium onions
Sour cream - 1 tablespoon, but you can put something else fermented milk
cilantro and/or parsley greens - a generous bunch
Garlic - 2-3 cloves or to taste
Tomato paste, fresh or canned (in its own juice, not pickled) depending on the season and availability - 2 - 3 tbsp. tablespoons pasta or 2-3 fresh tomatoes
Adjika - to taste and desire, you can add, you can not
Black ground pepper, red hot ground pepper, salt
Water or broth to a viscous consistency of minced meat
Vinegar - as desired and to taste (I do not add)

COOKING:
The dough for kurze is prepared in exactly the same way as the dough for "our" dumplings - dumplings. Regular unleavened dough. With eggs or not, the choice is yours. I prepared the dough for egg kurze without an egg, I added it here. After kneading and obligatory!!! kneading the dough is allowed to rest for 15 - 20 minutes and can be sculpted.
It is advisable to prepare minced meat in advance, ideally 2-3 hours before sculpting, so that it has time to brew, but if there is no time, it is possible just before cooking, while the dough is resting. For minced meat, twist the meat in a meat grinder with a large grate.
It is enough to twist once, twice - three times is not necessary, this is extra strength, and the minced meat will become like pasta, and this is not good in the case of kurze. Ideally, of course, it would be necessary to cook chopped, but for me personally it is very laborious and time consuming, so my choice is a meat grinder, but if you have the desire and enthusiasm, then why not, this dish will only benefit.
Beef or lamb? If there is an opportunity to buy fresh lamb, then, of course, it is with it! And if you have the same trouble with lamb as in Moscow, then you can also use beef, but, unfortunately, the taste will not be quite the same ... No, it will also be fragrant and tasty, but somehow smoother, less something bright...
A few words about tail fat. It gives the kurza juiciness and a special taste, so if you have the opportunity to add it to the minced meat, be sure to add it, and if, like me, you can’t, then you can get by with either fatty beef or add a little butter.
For 500 g of meat, 50 g of oil will be enough (I will fry onions and tomatoes on it). The fat tail is chopped or twisted along with the meat. Now a little about the bow. Traditionally, a lot of onion is put in minced meat for kurze, it gives juiciness and taste, so I highly recommend not to reduce its amount, and in ready-made kurze, onion is practically not felt and certainly is not perceived clearly and clearly as an onion.
Twist or cut? In my opinion, it’s better to work hard and chop finely, because if you scroll, the onion will give juice, which will make the minced meat wet, but it would be necessary for him to give it a little later, during cooking, so that the curzes turn out juicy.
But I fully understand that cutting onions is still something to do, so if you don’t feel like it at all, you can twist it, or you can, as a compromise, twist some and cut some.
Now about tomato paste - tomatoes. You can simply add tomato paste to the minced meat, or you can fry it first, and only then add it. They cook it this way and that, so choose! I'm frying.
To do this, I heat the butter in a frying pan, spread about 1/3 - ¼ of the entire chopped onion and first fry the onion until transparent.
Then I add either tomato paste diluted to a thick cream, or finely chopped / twisted tomatoes and fry for 3-4 minutes until the paste - the tomatoes change color. And in this form I add to minced meat
For minced meat, mix ground meat + fat tail, onion, tomato paste, adjika, finely chopped garlic, finely chopped greens, sour cream, add ground red hot pepper, ground black pepper, salt. Mix everything thoroughly until smooth.
If necessary, add a little water or broth to a viscous mass i.e. minced meat should not be thick, but also liquid, of course, too, it should be somewhere in the middle not thick - not liquid, such that it is easily smeared. If you prepare the minced meat in advance, then check the consistency again before sculpting and, if necessary, add some water or broth.
And then everything is as always. We cut off a small piece of dough, roll it out, cut it into circles with a glass, put the filling in the middle of each and blind the edges.
Traditionally kurze are molded with a pigtail. Of course, it is possible to describe in words how to do this, but as they say
it’s better to see once ... so I won’t write anything, look at the video, where I sculpted slowly, slowly and even with repetition, I’m sure that everything is clear and there will be no problems with sculpting.
Alternatively, you can roll the dough into a tourniquet, cut into small pieces and then roll out each piece. In general, everything is the same as with dumplings or dumplings.
Blinded chickens are boiled in boiling salted water for 7-10 minutes (after surfacing).
Immediately after cooking, they are lubricated with vegetable or butter so that they do not stick together. I usually put a piece of butter in a plate with boiled kurze, cover with another plate and shake well, but gently, so that the oil is distributed throughout the volume.
Served with sour cream and crushed garlic sauce.

KURZE WITH MEAT. Second option (simple):
For minced meat:
500 gr. Ground beef
2 heads of onion
Salt
pepper
dried dill
fresh parsley
dill
For test:
500 gr. flour
1 egg
200 ml. boiled water (cold)
Salt

Chop the onion (very finely) and add to the minced meat. Add salt, pepper, herbs and mix thoroughly all minced meat.
Beat one egg into a bowl with flour, pour in water, salt and knead the dough. Roll out the dough into a large layer 1-2 mm thick. Cut circles with a glass and put minced meat with a teaspoon in each circle. Secure the dumpling with a pigtail. Boil in 3-4 liters of boiling water for 10 minutes.
Serve with hot herbs and garlic.

KURZE WITH COTTAGE CHEESE

Ingredients:
For test:
flour
salt
water
(all by eye)
Filling:
cottage cheese-500 gr
1 chicken egg
sour cream - 2 tbsp
onion -1 small head
vegetable oil for frying onions
salt-0.5 teaspoon
ground cumin - 1 teaspoon

How to cook

1. Knead the dough.
2. We combine all the ingredients for the filling, cut the onion very finely and fry until golden brown in vegetable oil over low heat.
3. Then add the onion to the filling and mix well, then sculpt the kurze and cook in salted water for 5 minutes.
Serve hot, brushed with butter. You can use sour cream as a sauce.

KURSE WITH PUMPKIN

dough:
water + flour + salt = knead, leave for 30 minutes
at this time the filling:
finely chop the onion, fry it, add grated pumpkin, stew a little, remove from heat, add cumin seeds, salt, herbs, pepper, spices (in general, to your taste)
roll out the dough thinly into a layer, cut out circles, put prepared minced meat in the middle of each circle, pinch the edges with a Christmas tree, dip in boiling water, cook until tender. serve with sour cream and butter.

KURSE WITH GREENS

Ingredients:
dough:
flour - 1 kg,
egg - 2 pcs.,
water - 450 ml,
salt - 1 tsp

Filling:
nettle - 2 kg,
halta - 1 kg,
green onion - 3 bunches,
onion - 300 g,
butter - 200 g,
salt, pepper - to taste.

Cooking technology: sift the flour, add all the ingredients, knead the dough of a solid consistency, cover with cling film for 10-15 minutes to swell the gluten and give the dough elasticity. Only after this the dough is considered ready for the preparation of semi-finished products. To prepare the filling, instead of butter, you can use dried fat tail, for which fry the fat tail with onions in a small cube, add chopped greens in the range, simmer under the lid for 20 minutes, bring to taste. Roll out the dough into a thin layer, cut out circles of a special shape, put the filling (10 g) in the middle, fasten the edges with a “pigtail”, lay in boiling salted water for 10-15 minutes. The finished product should weigh 15 g.
Serving: season with melted butter, can be served with sour cream sauce.

KURZE WITH NETTLE

Ingredients:
Flour - 500 gr
Nettle - 300 gr
Egg - 2 pcs
nuts
Onion - 3 pcs
Salt
Butter - 50 gr

How to cook
1. Clean the nettle, rinse well and chop. Add eggs and nuts to the nettle.
2. Chop onion and fry until golden brown. Mix all prepared ingredients with nettle.
3. Prepare the dough (flour, salt, egg, water). Let the dough lie down for a bit, then roll out the layer and cut out circles.
4. Add salt to taste to the prepared minced meat and put the minced meat with a teaspoon in the middle of the circle, close up the pigtail.
5. Throw kurze into a boiling saucepan and cook until they float to the top, mix slowly. Pull out the finished kurze with a slotted spoon.
When serving on kurze, put butter so that they do not stick together. Bon appetit!

1 / 1

For test:

2.5-3 cups flour

1 glass of water

0.5 teaspoon salt

1 egg

Can be cooked without eggs

for the whole minced meat it can take 1.5–2 norms of dough, depending on the thickness of the rolling

For minced meat:

lamb or beef - 500 g

fat tail fat - 50-100 g

but you can have more, less or none at all

4-5 medium onions

1 st. a spoonful of sour cream

you can put something else sour milk

cilantro greens - a generous bunch

or parsley

2-3 garlic cloves

or to taste

2–3 tbsp. spoons of tomato paste

or 2-3 fresh tomatoes or canned in their own juice, not pickled

Adjika

according to taste and desire, you can add, you can not

ground black pepper

red hot ground pepper

Salt

water or broth to a viscous consistency of minced meat

Vinegar

as desired and taste (I do not add)

Description

Kurze with meat are Dagestan dumplings that have much in common with “our” dumplings, but also with their own characteristics. Very tasty, I must say dumplings! Try it!

COOKING:

The dough for kurze is prepared in exactly the same way as the dough for "our" dumplings - dumplings. Regular unleavened dough. With eggs or not, the choice is yours. I prepared the dough for egg kurze without an egg, I added it here. After kneading and obligatory!!! after kneading, the dough is allowed to rest for 15-20 minutes and can be molded.

It is advisable to prepare minced meat in advance, ideally 2-3 hours before sculpting, so that it has time to brew, but if there is no time, you can also immediately before cooking, while the dough is resting.

Now about tomato paste - tomatoes. You can simply add tomato paste to the minced meat, or you can fry it first, and only then add it. They cook it this way and that, so choose! I'm frying. To do this, I heat the butter in a frying pan, spread about 1/3–1/4 of the entire chopped onion and first fry the onion until transparent. Then I add either tomato paste diluted to a thick cream, or finely chopped / twisted tomatoes and fry for 3-4 minutes until the paste - the tomatoes do not change color. And in this form I add to minced meat.

Very often, in addition to tomatoes, adjika is also added to minced meat. For 500 g of meat, on average, there are 1-2 tablespoons of adjika. If it's too spicy for you, add less or don't add at all. I cook with and without adjika, according to my mood and availability. And along the way, a few words about vinegar. Some add, some don't. Personally, I do not add. For my taste, the acid introduced by tomatoes and sour cream is quite enough, but there are also sour lovers, so the choice is yours.

So. For minced meat, mix ground meat + fat tail, onion, tomato paste, adjika, finely chopped garlic, finely chopped greens, sour cream, add ground red hot pepper, ground black pepper, salt. Mix everything thoroughly until smooth. If necessary, add a little water or broth to a viscous mass, i.e. minced meat should not be thick, but also liquid, of course, too, it should be somewhere in the middle not thick - not liquid, such that it is easily smeared. If you prepare the minced meat in advance, then check the consistency again before sculpting and, if necessary, add some water or broth.

Alternatively, you can roll the dough into a tourniquet, cut into small pieces and then roll out each piece. In general, everything is the same as with dumplings or dumplings. Blinded chickens are boiled in boiling salted water for 7–10 minutes (after surfacing).