I got a ravioli mold for christmas, so I had to make more delicious pelmeni
Maybe don’t use your favorite soft material rolling pin, because the mold IS decently sharp on wood. And remember to flour your mold before using it, it’s MUCH easier haha
05 Sunday Jan 2020
Posted cooking
inI got a ravioli mold for christmas, so I had to make more delicious pelmeni
Maybe don’t use your favorite soft material rolling pin, because the mold IS decently sharp on wood. And remember to flour your mold before using it, it’s MUCH easier haha
08 Sunday Dec 2019
Once I made a comment about how well worth it it is to rinse off rice, and got the comment “I think the arsenic scare is a bit out of proportion”, so I thought I’d clarify something.
This is the first rince:
This is the seventh rince:
All that whiteness is rice flour. It’s like adding extra flour to any water you want to boil something in. I don’t want an extra porridge coating, so when I’m not feeling lazy (which is fine!) I do the seven time wash, just dunk it in a pot of water and swirl around with my fingers, then change the water.
Well worth it.
29 Tuesday Oct 2019
My friends introduce me to amazing things. My current favorite comfort food is therefore, these days, russian pelmeni.
I use the dough from here, but I fill it with a simple raw beef filling made up of minced beef, a little bit of salt and black pepper, and dill.
They REALLY have to be in the freezer for a few hours before cooking them. I don’t know the chemistry behind it, but it makes a huge difference. Maybe it just dries out better. So you flour a tray of some kind, put your new little dumplings on there, add a little more flour, and shove them in the freezer until they feel solid.
My favorite way of cooking and serving them is to boil some vegetable broth with a decent amount of bayleaves (I use maybe 4 leaves per half liter of water), boil the pelmeni for ten minutes, and add a bunch (depending on your herb addiction level!) of parsley just at the end of cooking.
Serve as a dumpling filled soup, possibly with a dab of butter in it, and definitely with a generous dab of whatever acidic milk product you prefer. I find the smoothest experience is from a fluffy, full fat greek yoghurt, but some use creme fraiche or whatever you can get your hands on that is the closest thing to whatever it should really be.
As I can’t find this in the shops, I sometimes actually just cheat and make the same soup from ham tortellini, but it’s not the same by far. It’s just a reasonable comfort imitation if you’re too tired for the real deal. I like to have diced boiled chicken in that cheat, to make it more foody.
(Tortellini cheat is the only serving picture I have, sorry! But go make some real pelmeni!)