This post makes me think theres a chance one could love both?The best part about your blogs is that you explain each and every step so well that it gets easier for us to replicate the process and attain the perfect taste. Definitely half-moon shape, definitely by hand (friends of mine even went so far to say “why isn’t she using a glass to cut out the circles?” – because that’s what my grandmother did….. and with summer coming, try them with fruit (blueberry or sour cherry)!I completely understand where you are coming from but — and do know, my husband is from Ukraine/Russia, I’m keenly aware of the traditions here — my understand is that it is the I feel that my job here is not to miseducate; this is why I explained in the post that this is not the traditional shape as I always explain the places where my recipes may veer from the textbook definitions of the recipe or traditions.
You should end up with a circle slightly bigger than the mold. Having a very traditional slavic diet and Russian girlfriend, this is a good find as both of us are going vegan. 15 mins
There is no tool for this other than one’s hands and heart, they are not round or hexagonal or square, and they would not be confused with another kind of dumpling no matter what their filling.Thanks, Chris X. Next time I'll double it so I can have some on hand in the freezer. I’ve had the Kachka cookbook on my list to buy for awhile, very cool that you got to cook with the chef herself.All right. It was really yummy.
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I made the luxurious filling, and used a ravioli press for the dumplings, which works exactly like a pelmenitsa but only makes 12 at a time. They were delicious.
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He said they brought back memories of his mother who made these for him as a child more than 70 years ago. Nothing like a food memory that powerful!
Alienova
Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. It is fabulous and just as Deb said equal parts humor, serious recipes, and photos that are great.
Was the dough not light?
I know it’s not traditional, but I don’t care- it’s delicious. When they rise to the surface, Sometimes they make a rhubarb sauce to pour over them or fill with saskatoons, apples or dried fruits. 25g
0.4mg I Generally really appreciate your recommendations (six seasons is a favourite here and i simply ignore all things meat there)It’s definitely got more meat in it than Six Seasons. Rating: 5 stars I think next time I’ll experiment with some other cheese as well for a bit more flavor. I used deer instead of beef and it still tastes good. Thanks for the inspiration- and for the helpful tips on using a pelminitsa.Thank you so much for this post. I was nervous these would be a little plain (I’ve never made any type of dumplings before) but these were exquisite!!! Baba only had 3 fingers on one of her hands…and if she was still here today I know for a fact she would dance circles around me with her eyes closed and STILL make more (and better) ones than me. i'll definitely be making this again!