• Pelmeni (Steamed Lamb Dumplings)

    From Ben Collver to All on Wed Dec 28 11:26:31 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Steamed Lamb Dumplings (Pelmeni)
    Categories: Dumplings
    Yield: 4 -6

    MMMMM------------------------NOODLE DOUGH-----------------------------
    2 c Flour
    2 lg Egg yolks
    1/2 ts Salt
    1 tb Vegetable oil
    7 tb Water; up to 8

    MMMMM--------------------------FILLING-------------------------------
    1 1/2 lb Boneless shoulder or leg of
    -lamb; finely chopped or
    -coarse ground
    2 md Onions; minced
    1/3 c Lamb stock; (or canned beef
    -broth)
    1/2 c Cilantro; chopped
    1 ts Pepper
    1 ts Salt
    1 Stick unsalted butter; cut
    -into 24 pieces

    MMMMM--------------------------TOPPINGS-------------------------------
    2 c Plain yogurt
    8 Cloves garlic; minced
    1/4 ts Kosher salt
    1/4 ts Paprika
    1 c Warm lamb stock; (or canned
    -beef broth)
    2 tb Parsley; minced
    1 ts Dill

    In a large bowl, thoroughly combine the lamb, onions, 1/3 cup stock,
    cilantro, pepper, and salt. Set aside.

    In a food processor, blend the flour and salt. With the motor
    running, add the egg yolks and oil, then pour in the water in a slow,
    steady stream, until the dough forms a ball around the blade.
    Transfer the dough to a lightly floured surface and knead until
    smooth, about 2 minutes. Cover with a kitchen towel (not terry) and
    let stand for 30 minutes.

    Divide the dough in half and shape into two balls. Keep one ball
    covered with the towel. On a floured surface with a floured rolling
    pin, roll the dough into a very thin sheet, about 1/16" thick, making
    sure it doesn't tear. Use a round cookie cutter to make 4" circles
    from the dough. Roll the second ball of dough and continue cutting
    circles until you have 24.

    Have a bowl of cold water near you. Mound 2 tablespoons of the
    filling in the center of each circle. Top each with a piece of
    butter. Fold the sides up around the filling. Wet your fingers in
    cold water and pinch the edges together on top.

    Bring water to a depth of 2 inches to a boil in the bottom of a
    regular steamer, or in the bottom of a wok if you are using a Chinese
    bamboo steamer. Grease the steamer racks well. Add as many dumplings
    as will fit without touching. Steam lightly covered, about 20
    minutes, reversing position of the multi-level tops halfway through
    the steam time. Remove the dumplings to a plate and keep warm and
    covered until serving. Steam any remaining dumplings the same way.

    Prepare the garlic sauce while the dumplings are steaming. Puree the
    garlic, kosher salt, and paprika in the food processor. Whir in 1 cup
    stock, parsley, and dill until well blended. Transfer the sauce to a
    serving bowl and let it stand at room temperature for at least
    30 minutes.

    Serve dumplings topped with plain yogurt and/or garlic sauce. The
    dumplings also go well with vinegar.

    MMMMM
  • From Dave Drum@1:3634/12 to Ben Collver on Thu Dec 29 05:38:00 2022
    Ben Collver wrote to All <=-

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Steamed Lamb Dumplings (Pelmeni)
    Categories: Dumplings
    Yield: 4 -6

    Dumplings can be found in most every cuisine – from Italian raviolis to Indian samosas, Polish pierogies to Spanish empanadas. But Chinese
    dumplings may have been the first.

    Dumplings first became a part of the festivities during the Ming Dynasty,
    and by the subsequent Qing Dynasty they were already a widely accepted
    part of the New Year tradition, particularly in northern China. In part,
    the role that they play in New Year’s celebrations is symbolic.

    This is a very tasty dumpling from Georgia ....

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Khinkali (Meat-Filled Dumplings)
    Categories: Beef, Pork, Pastry, Vegetables, Herbs
    Yield: 8 servings

    MMMMM--------------------------DOUGH---------------------------------
    2 c A-P flour; more for work
    - surface
    1/2 ts Fine sea salt
    1/2 c Water
    1 lh Egg; beaten
    Olive oil; for greasing

    MMMMM----------------------MEAT FILLING------------------------------
    4 oz 80% lean ground chuck
    4 oz Ground pork
    3/4 c Water
    1/3 c Fine chopped yellow onion
    2 tb Fine chopped fresh cilantro
    2 tb Unsalted butter; melted
    1 ts Fine sea salt
    1/4 ts dried summer savory or mild
    - thyme
    1/4 ts Coriander seedl crushed
    1/4 ts Caraway seed; fine chopped
    1/4 ts Fresh ground black pepper;
    - more for serving
    1/4 ts Crushed red pepper; or more
    1/8 ts Ground cumin
    1 cl Garlic; fine chopped
    2 f Fresh bay leaves; for
    - cooking water

    MAKE THE DOUGH: Stir together flour and salt in a medium
    bowl. Make a well in center of dry ingredients, and add
    1/2 cup water and egg. Stir with a wooden spoon until a
    shaggy dough forms. Turn dough out onto a lightly
    floured surface, and knead until smooth and elastic, 4
    to 5 minutes. Place dough in a lightly oiled bowl, and
    cover loosely with plastic wrap. Set aside.

    MAKE THE MEAT FILLING: Using a fork or your hands, stir
    together all meat filling ingredients in a large bowl
    until ground meat is completely broken up and mixture is
    well blended.

    Divide dough into thirds. Shape 1 dough portion into a
    ball, and roll out to about 1/4" thickness on a lightly
    floured work surface. (Keep the remaining dough portions
    covered with plastic wrap while you work.) Using a 2 1/2"
    round cutter, cut out 8 dough circles, rerolling dough
    scraps as necessary.

    Roll each dough circle into a larger 4" circle. Place
    about 1 tablespoon (about 1/2 ounce) meat filling in
    center of each dough circle, and pleat dough edge,
    gathering top like a pouch to enclose filling. When you
    have pleated all the way around, pinch top edges
    together firmly, and give the dough a little twist to
    make a stem and to make sure the khinkali is well
    sealed. (If you don’t want the stems, lightly press the
    twisted stem down into the dumpling with your finger.)
    Place finished dumplings on a piece of lightly floured
    parchment paper; cover loosely with plastic wrap, and
    repeat process with remaining dough portions and
    filling.

    Bring a large pot of salted water and bay leaves to a
    boil over high. Carefully add half of dumplings to
    water, and stir gently with a wooden spoon (without
    piercing dumplings) to make sure they don’t stick to
    bottom of pot. Boil until dough is tender and meat is
    cooked through, 8 to 10 minutes. Remove khinkali with a
    spider, and drain on paper towels. Repeat with remaining
    half of dumplings. Sprinkle khinkali with black pepper,
    and serve hot.

    NOTES: Khinkali are designed to be eaten by hand. Hold
    each dumpling by its stem (like an open umbrella) and
    take a small bite from the side of the cushiony top,
    sucking out the hot broth before digging into the
    filling. Discard the stem.

    By Carla Capalbo

    RECIPE FROM: https://www.foodandwine.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Ben Collver to Dave Drum on Thu Dec 29 14:31:32 2022
    Re: Pelmeni (Steamed Lamb Dum
    By: Dave Drum to Ben Collver on Thu Dec 29 2022 05:38:00

    Dumplings can be found in most every cuisine ...

    This is a very tasty dumpling from Georgia ...

    Thanks for the recipe! I've received positive feedback from friends when i made stuffed dumplings. I think they can be perceived as fancy. :-)

    -Ben
  • From Dave Drum@1:3634/12 to Ben Collver on Fri Dec 30 05:29:00 2022
    Ben Collver wrote to Dave Drum <=-

    Dumplings can be found in most every cuisine ...

    This is a very tasty dumpling from Georgia ...

    Thanks for the recipe! I've received positive feedback from friends
    when i made stuffed dumplings. I think they can be perceived as fancy.
    :-)

    Nearly every culture has some form of dumpling. When I was a younger
    man, growing up, dumplings were pillows of dough bobbing in soups or
    things like (meat) & dumplings. It wasn't until I asked at a friend's
    house what the pillows of stuffed dough were and was told "dumplings'
    that my world expanded. The dumplings in question were, in fact, ravioli.

    At my first ever Echo Picnic I experienced the Ukranian version called "varenyki" They were fruit filled and served in a sour cream gravy.
    Exquisite.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Varenyki (Filled Dumplings) Ukrainian
    Categories: Dumplings, Breads
    Yield: 10 Servings

    5 c Unbleached all-purpose flour
    1 ts Salt
    2 tb Butter
    1 c Evaporated milk; NOT
    - condensed milk
    1/2 c Water; as needed
    Filling; your choice

    Combine the flour and salt in a large bowl, forming a
    well in the middle. Add the butter and milk and mix
    lightly until the flour is absorbed. (Add a little warm
    water as needed.) Knead until the dough sticks together,
    cover and allow to rest for a few minutes, then knead
    until smooth. Cover and set aside. (This dough should
    be somewhat soft, since more flour will be added as the
    dough is rolled out.)

    Or, in a processor, combine the flour, salt, and butter,
    stirring a few times, then with the machine running, add
    liquids until a ball forms. Allow to rest for a few
    minutes and then process until smooth. Place the dough
    in a lightly oiled bowl, turn, and cover for about 30
    minutes. (It may be wrapped in plastic and refrigerated
    for a day or so, brought to room temperature and then
    rolled out.)

    Place a fourth of the dough on a floured work surface,
    re-covering the rest of the dough. Roll into a circle,
    starting at the center and rolling outwards to maintain
    an even thickness, turn over and again from the center,
    roll the dough out to about 1/8" thickness. Run a hand
    under the bottom to loosen it.

    With a 3" biscuit cutter or wine glass, cut into rounds.

    When done cutting, place 1 Tb of the filling on one side
    of each, flipping the other half over the top and sealing
    with your fingers or a fork. Make sure each is sealed or
    the filling will come out when cooked. Place each of the
    dumplings on a floured cookie sheet, keeping the
    dumplings covered with a towel. Repeat with remaining
    dough, saving the scraps until last. Use as little flour
    as possible in this process or the scraps will be come
    tough and heavy.

    Gently drop 12 to 15 varenyky into 3 quarts of boiling
    water, in a large wide pot or Dutch oven. Do NOT
    overcrowd. Stir and cook for about 3 to 4 minutes. Drain
    in a collander and place on a lightly oiled cookie sheet,
    shaking to coat with a thin film to prevent sticking. Do
    NOT pile the dumplings on top of each other as this
    distorts their shape. If the varenyky are to be frozen,
    remove with a slotted spoon when they float to the top.
    DO NOT overcook.

    To freeze. place in the freezer on an oiled cookie sheet
    when tepid (lukewarm). When they are rigid, store in
    tightly sealed plastic bags.

    TO SERVE: Varenyky may be poached, pan-fried or steamed,
    served as an accompaniment or meats or served with sour
    cream, chopped sauteed onions or fried bacon with a
    little bacon fat.

    As served at the Alabama Jam Picnic @ Pat Stockett's

    From: Don Houston

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Ben Collver to Dave Drum on Sat Dec 31 11:20:57 2022
    Re: Dumplings was:Pelmeni (St
    By: Dave Drum to Ben Collver on Fri Dec 30 2022 05:29:00

    Nearly every culture has some form of dumpling. When I was a younger
    man, growing up, dumplings were pillows of dough bobbing in soups or
    things like (meat) & dumplings. It wasn't until I asked at a friend's

    At my first ever Echo Picnic I experienced the Ukranian version called "varenyki" They were fruit filled and served in a sour cream gravy. Exquisite.


    In my childhood dumplings meant the same thing. Basically gigantic blobs of noodle dough bobbing around in a chicken stew, AKA Chicken and Dumplings.

    Those fruit-filled varenyki sound wonderful!

    Here is a curd vareniki recipe given to me by friends from the Altay region.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ukrainian Curd Dumplings (Vareniki)
    Categories: Dumplings
    Yield: 1 servings

    2 1/4 c Curds
    2 Eggs
    2 tb Sugar
    1/2 c Cold water or milk
    3/4 c Sour cream
    2 c Flour
    2 tb Butter

    In a food processor, blend the flower. With the motor running, add
    one egg, then pour in the water or milk in a slow, steady stream
    until the dough forms a ball around the blade. Transfer the dough to
    a lightly floured surface and knead until smooth, about 2 minutes.

    Grind the curds, adding sugar, one egg yolk, and some salt. Mix this
    well. Roll the dough as thin as possible. Use a glass to cut circles
    of dough. Put one spoon of curd mixture on every circle, and join the
    circle's edges. Boil the vareniki in boiling salt water until they
    rise to the surface of the water. Take the vareniki out and set them
    on a dish. Serve with butter and sour cream.

    MMMMM