Pelmeni (Helen's favorite dumplings)
Pelmeni (Helen's favorite dumplings)
Russian pasta dumplings filled with juicy meat
Makes about 80 pelmeni
July 2022 update: since making this video, I discovered that King Arthur bread flour works as well as 00 pasta flour. If you live in the US, the bread flour is cheaper and easier to buy. I also found that less water produces a more toothsome dough, so I reduced the wet ingredients from 370g to 340g.
DOUGH:
600g “00” pasta flour or bread flour
4 tsp Diamond Crystal Kosher salt (or 2 tsp table salt)
2 eggs + 2 yolks + cold water to get to 340g
Buzz flour and salt in the food processor for 10 sec. Add the wet ingredients and process until dough forms. Knead by hand for 12 minutes. If the food processor is not big enough, do it in 2 batches like I do in the video. If you don’t have a food processor, here is how to use the well method: Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp.
FILLING:
1 small yellow onion, chopped
1 celery stick, peeled, chopped
1 garlic clove, chopped
A handful of dill/parsley
¾ cup homemade chicken stock (see note)
2 Tbsp butter, sliced
2 ¼ tsp Diamond Crystal Kosher Salt (or 1 ⅛ tsp table salt)
1 Lb meatloaf mix
Black pepper
Note:
regular pot stock:
instant pot stock:
Alternatively, sprinkle ¾ tsp powdered gelatin over ¾ cup of cold water. Let sit for 5 minutes to hydrate, then heat until gelatin is completely melted and put in the fridge until cold.
Put everything except for meat into the food processor and process until very fine. Move to a bowl and mix in the meat. Roll out the dough to 1mm thin and cut into 3 inch circles. On KitchenAid pasta attachment, I start at 1 and roll to the 5th setting, passing it twice through that last setting. If you prefer thinner dough, you can roll to 6. Fill as shown in the video and store on a parchment or foil lined and very generously floured baking sheet.
Refrigerate up to 4 hours or freeze for later use. To do that, freeze for 3 hours on a baking sheet and move to a freezer bag. Can be stored frozen for several months. Don’t defrost. Cook from frozen.
Boil in generously salted water for 3 minutes for fresh, 6 minutes for frozen. Serve with toppings of your choice. I like brown butter, fresh butter, and a squirt of lemon. You’ll need at least 1.5 Tbsp of butter per 10 pelmeni. How much of it is brown and how much is fresh is up to you.
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Beetroot Salad with Goats Cheese Tortellini in the Capital Region, USA
Keswick Hall, a member of the Orient-Express collection, is an impressive, mansion style, golf and spa resort near Charlottesville, Virginia, and close to Thomas Jefferson's Monticello. The hotel has a variety of friendly restaurants and also provides cookery courses and special wine tours of surrounding vineyards for customers throughout the year. In this video Dean Morpin, Keswick Hall's Executive Chef, shows how to make roasted baby beet salad with horseradish crème fraiche and goat cheese tortellinis.
Serves 4
Ingredients:
2 bunches baby beets, roasted and peeled
2 oranges, peeled and segmented
Aged balsamic vinegar
Lemon vinaigrette:
¼ cup fresh squeezed lemon juice
¾ cups great quality extra virgin olive oil
Pinch of salt
Wisk all ingredients together and reserve.
For the horseradish crème fraiche:
½ cup crème friache
¼ cup prepared horseradish, squeezed of juice
Squeeze of fresh lemon juice
Pinch of salt and pepper
Mix all ingredients and chill until use.
For the goat cheese tortellinis:
12 each three inch diameter round fresh pasta sheets
1 cup fresh goat cheese
1 egg, whipped with a pastry brush
To assemble:
Lay out the pasta rounds on a lightly floured surface,
Lightly brush the rounds with the egg wash and place a mound of goat cheese onto each.
Fold the rounds over and pinch them sealed, then form into a tortellini shape.
Place into the fridge until use.
To cook:
Bring a pot of water to a gentle simmer.
Place the tortellinis in and cook for 2-3 minutes.
Toss the tortellinis in a bit of melted butter and reserve warm.
To assemble the salad:
Place a dollop of horseradish crème fraiche onto each plate.
Place the roasted beets into a mixing bowl, season with a pinch of salt and pepper and dress lightly with the lemon vinaigrette.
Place the beets on top of the crème fraiche, then arrange the orange segments.
Place the warm tortellinis around the beets and drizzle a bit of aged balsamic around.
Serve at once, and enjoy!
Russian Cutlets (Like Meatballs, but Crispy)
Russian Cutlets (Like Meatballs, but Crispy)
Serves 6-8
90g of crustless white bread in small cubes (10%)
144g kefir or buttermilk or yogurt or milk (16%)
126g yellow onion, coarsely chopped (14%)
54g peeled celery, coarsely chopped (6%)
3 garlic clove, coarsely chopped
27g parsley and/or dill leaves (3%)
45g unsalted butter, cut into small cubes (5%)
900g (2 Lb) meatloaf mix of beef, pork, and veal (100%)
13g salt (1.44%)
Black pepper to taste
Panko breadcrumbs as needed for coating
Oil for pan frying as needed (use a tasteless oil with a high smoke point like canola or grapeseed)
In a large bowl, soak the bread in kefir while preparing the other ingredients. Pulse the onions, celery, garlic, and parsley in a food processor, scraping down frequently until finely minced. Add the bread and butter and pulse until minced into small pieces (it’s ok to have a few pieces of butter the size of peas). Move this mixture back into the large bowl you used to soak the bread and add the meat, salt, and pepper. Toss with your hands to distribute the veggies evenly throughout the meat. Then mix well until homogeneous. This mixture can be made up to 24 hours in advance and stored in the fridge. If it looks wet after refrigeration, remix to reincorporate the juice.
Shape into 90-100g patties. Coat in panko pressing firmly to make the patties that are about ⅔ inch (1.7cm) thick. With the breadcrumbs they might look more like ¾ inch (2cm) thick. Set a non-stick skillet over medium heat. Add enough oil to just coat the bottom (about 2 Tbsp for a 12 inch skillet). When the oil is hot, arrange the cutlets in a single layer in the skillet and cook about 3 min per side, regulating the heat so that they don’t burn. Take them off the heat at 155F (68C). If they are completely brown, but not cooked through, low the heat to low and keep cooking them flipping every minute. Let rest for 5 min and serve immediately. Only fry what you can serve immediately since they don’t rewarm well.
If you want to try Daniel Gritzer's fabulous meatballs:
If you want to watch Alex's meatball adventures:
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Ester's Kitchen -A Mini Buffet of Appetizers
The best mini foods are all about delivering big taste in miniature-sized packages, and these recipes do just that.
Root Vegetables for Comfort and Grounding: A GF Potato Dumpling and Beet Soup
Grab a cup of hot tea and settle in! In this video I discuss the energetic benefits of root vegetables, beets in particular! Then I take a walk down memory lane as I work out how to make the perfect gluten free potato dumpling, inspired by the recipe I remember my grandmother Mutti making when I was a child. I pair it with a lovely beet broth made-from-scratch soup and the combination is soothing and perfect for chilly days and turbulent times.
The ingredients are simple, but the process is a labor of love. It is a perfect recipe for a long quarantine day with little to do, and the results are so satisfying and comforting that the effort is more than worth it!
Here's the recipe:
Broth (From Scratch)
12-14 c water
2 large beets (or equivalent) with greens
2 large carrots
1 small leek
1 small red onion
3 medium cloves garlic
Thumb sized piece of ginger
Thumb sized piece of turmeric
Large sprig of lovage
Large sprig of tarragon
Small bunch of lemon thyme
Small sprig of rosemary
Small bunch of parsley
1 medium bay leaf
1 tbls + 1/2 tsp sea salt
1/4 tsp white pepper
Heat water to an easy boil. cut carrots, leek and red onion into large quarters and tie into a loose bundle with cheesecloth. Crush and peel garlic and cut ginger and turmeric into quarters. Tie into a separate cheesecloth bundle. Wrap herbs with twine into a tight bundle. Place veggies, aromatics and herbs into boiling water. Cut greens off of beets and set aside. Cut tops off beets and peel the just the rough part of skin away, then dice into small pieces and add to water. turn down heat to simmer and cover, cook for 40 minutes. Remove the satchets and herb bundle before serving.
Filling
1 1/2 tbls olive oil
4 c beet greens or chard, stems removed
1 small red onion
4 medium crimini mushrooms
1 large clove garlic
2 tbls balsamic vinegar
1 tbls chopped fresh tarragon
1 tbls chopped fresh lemon thyme
1 tsp chopped fresh rosemary
Salt and pepper to taste
Heat olive oil in skillet and add finely chopped onions and garlic, sauteeing until starting to brown. Chop mushrooms into small pieces and chop greens into thin ribbons and add to saute, cook until wilting. Add balsamic and herbs and continue to cook until the balsamic carmelizes and the mixture is no longer runny, remove from heat.
Dumplings
3 lbs peeled and grated raw potatoes, wrung dry
1/4 c glutinous rice flour
1/2 tsp baking powder
1 small egg
1 heaping tsp cumin
1/4 clove whole nutmeg
1/4 tsp cayenne pepper
1 heaping tsp salt
Fresh ground pepper
Bring a large pot of salted water to a full, rolling boil. In a large bowl combine all of the ingredients and knead together until just mixed, do not over work! Take enough dough to fill your palm and roll into a ball pressing into it with your thumb to make a pocket or cup and fill with some filling, Work the dough up and over the opening to enclose it and place in the boiling water. Repeat with remaining dough and filling (there may be filling left over- enjoy this separately, it's yummy on its own!). Let the dumplings boil until they begin to float 2-3 minutes, then turn the heat to med-low and simmer, covered, for 20 minutes. Remove the dumplings with a strainer.
To serve, place a dumpling in a soup bowl and pour broth and beet chunks over it, garnish with parsley and/or fresh dill. Enjoy!
Shanann's Chicken Chili Recipe Tutorial
#ShanannsChickenChili #ChickenRecipe #ItalianCooking #ItalianRecipes #Recipes #SavingMoney #KitchenHacks #Gardening #MamaSandie
Recipe:
3 to 4 chicken breasts.
You can use oven roasted chicken ( shredded)
2 cans of Rotel ( undrained)
Small bag of frozen corn
2 Philadelphia cream cheese 8 oz each.
One to two cans black beans ( rinsed and drained.
1 tbsp. ranch powder
1 tsp cumin
1 tbsp. chili powder
1 tsp garlic powder
Cook on low in crockpot 6 to 7 hours
Serve on Tostitos chips or Corn fajitas or taco’s.
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