Tonight we enjoyed a bonus meal from Miss A’s cooking destination, Russia. Typically we only spend two weeks on each country, but with the holiday and weekend travels we needed something that we could make up quickly. Actually this meal, the traditional Russian Pelmeni, is anything but a quick recipe. It’s a lengthy process that took all hands on deck. What made it work for us this weekend is that we actually prepared the Siberian dumplings last weekend, froze them and were able to quickly cook them up tonight.
The Russian pelmeni is a meat dumpling similar to potstickers or pierogies. According to RusCuisine.com, the dumplings, popular all over Russia, are believed to have originated in Siberia as many could be made at once and frozen for the long winters. The first step to making the pelmeni is to create the dough from flour, salt, sugar, egg and water. It’s a very tough dough to knead at first, but eventually becomes soft and resilient. Once we were satisfied with the consistency of the dough we chilled it in plastic wrap for 40 minutes before rolling it out on a floured surface. Continue reading