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Pelmeni - Russian Dumplings with Meat and Cabbage
by
Cooking Rookie
Calificación: 4.0
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%3C/p%3E%3Cp%3EDifficulty%205%20(out%20of%205)%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EFor%20the%20dough%3C/p%3E%3Cp%3ETotal:%2030%20dumplings%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3E1.%20Combine%20all%20the%20ingredients%20for%20the%20filling%20(it%E2%80%99s%20best%20to%20use%20one%E2%80%99s%20hands%20to%20do%20that)%20put%20into%20the%20bowl,%20cover%20and%20set%20aside%20in%20the%20fridge%20until%20you%20have%20to%20use%20it.%3C/p%3E%3Cp%3E2.%20Place%202%20cups%20flour%20in%20a%20large%20bowl%20or%20on%20a%20work%20surface%20and%20make%20a%20well%20in%20the%20center.%20Break%20the%20egg%20into%20it,%20add%20the%20salt%20and%20a%20little%20lukewarm%20at%20a%20time%20(you%20might%20need%20from%201/2%20to%201%20cup%20water).%20Bring%20the%20dough%20together,%20kneading%20well%20and%20adding%20more%20flour%20or%20water%20as%20necessary.%20Cover%20the%20dough%20with%20a%20bowl%20or%20towel.%20You%E2%80%99re%20aiming%20for%20soft%20dough.%20Let%20it%20rest%2020%20minutes.%3C/p%3E%3Cp%3E3.%20On%20a%20floured%20work%20surface,%20roll%20the%20dough%20out%20thinly%20(1/8%E2%80%9D%20or%20about%203%20millimeters)%20cut%20with%20a%202-inch%20(5%20cm)%20round%20or%20glass%20(I%20used%204-inch/10%20cm%20cutter%20and%20got%20around%2030%20of%20them%20and%201%20full,%20heaped%20teaspoon%20of%20filling%20is%20perfect%20for%20that%20size).%20Spoon%20a%20portion%20(teaspoon%20will%20be%20the%20best)%20of%20the%20filling%20into%20the%20middle%20of%20each%20circle.%20Fold%20dough%20in%20half%20and%20pinch%20edges%20together.%20Gather%20scraps,%20re-roll%20and%20fill.%20Repeat%20with%20remaining%20dough.%3C/p%3E%3Cp%3E4.%20Bring%20a%20large,%20low%20saucepan%20of%20salted%20water%20to%20boil.%20Drop%20in%20the%20pelmeni,%20not%20too%20many,%20only%20single%20layer%20in%20the%20pan!%20Return%20to%20the%20boil%20and%20reduce%20heat.%20When%20the%20pelmeni%20rise%20to%20the%20surface,%20continue%20to%20simmer%20a%20few%20minutes%20more%20(%20usually%20about%205%20minutes).%20Remove%20one%20dumpling%20with%20a%20slotted%20spoon%20and%20taste%20if%20ready.%20When%20satisfied,%20remove%20remaining%20pelmeni%20from%20the%20water.%3C/p%3E%3Cp%3E5.%20Serve%20immediately%20preferably%20with%20sour%20cream%20or%20fry.%20Cold%20pelmeni%20can%20be%20fried.%20%20Boiled%20Russian%20pelmeni%20can%20be%20easily%20frozen%20and%20boiled%20taken%20out%20straight%20from%20the%20freezer.%3C/p%3E%3Cp%3EAfterthoughts%3C/p%3E%3Cp%3E-%20I%20have%20to%20admit%20that%20dumplings%20are%20not%20one%20of%20my%20very%20favorite%20foods,%20and%20in%20addition%20it%20always%20seemed%20way%20too%20much%20work.%20So%20I%20was%20glad%20to%20see%20this%20challenge,%20because%20it%20without%20it%20I%20never%20would%20have%20tried%20making%20dumplings%20from%20scratch%20:-).%3C/p%3E%3Cp%3E-%20Maybe%20my%20dough%20was%20too%20hard,%20but%20it%20was%20just%20extremely%20difficult%20to%20roll%20out%20and%20it%20kept%20shrinking.%20As%20a%20result%20I%20think%20it%20was%20too%20thick%20compared%20to%20the%20amount%20of%20filling%20I%20managed%20to%20squeeze%20in.%20The%20only%20good%20thing%20about%20my%20dough%20was%20that%20it%20did%20not%20stick%20to%20the%20surface%20and%20the%20pin%20even%20without%20the%20flour.%3C/p%3E%3Cp%3E-%20Frying%20the%20dumplings%20in%20butter%20certainly%20helped%20improve%20the%20taste,%20but%20added%20an%20extra%201/2%20hour%20and%20quite%20a%20few%20calories.%3C/p%3E%3Cp%3E-%20Overall,%20I%20probably%20spent%205%20hours%20on%20these%2030%20dumplings,%20which%20makes%20it%2010%20minutes%20per%20dumpling%20(kneading%20the%20dough,%20rolling%20the%20dough,%20filling%20the%20dumplings,%20boiling%20and%20frying%20in%20batches,%20preparing%20the%20filling).%20And%202%20days%20later%20my%20wrists%20still%20hurt%20from%20all%20the%20rolling%20:-).%20And%20I%20think%20the%20best%20part%20is%20the%20filling,%20anyway,%20which%20is%20really%20quick%20and%20easy%20to%20make.%20So%20why%20not%20just%20meatballs,%20and%20save%20all%20the%20extra%20work%20and%20calories%20from%20the%20dough?%3C/p%3E%3Cp%3EBlog-checking%20lines%3C/p%3E%3Cp%3EThe%20August%202010%20Daring%20Cooks%E2%80%99%20Challenge%20was%20hosted%20by%20LizG%20of%20Bits%20n%E2%80%99%20Bites%20and%20Anula%20of%20Anula%E2%80%99s%20Kitchen.%20They%20chose%20to%20challenge%20Daring%20Cooks%20to%20make%20pierogi%20from%20scratch%20and%20an%20optional%20challenge%20to%20provide%20one%20filling.%3C/p%3E){kind=link}