/ck/ - Food & Cooking

>>8623780
>>8623919
meat:
pork rib meat (can't remember which kind I used)
beef short rib meat
1/2 t MSG per lb of meat
1/2 t salt per lb of meat
1/2 small onion per lb of meat, finely chopped

alternatively you can use store bought high fat content ground beef and pork, that's what my grandmother would do. the fresh ground rib meat and MSG make a nice beefy/meaty flavor though in the end product. you can also adjust the onion amount if you want.

dough:
700 g AP flour
1 t salt
2 eggs
200 ml water
~2 T sour cream

gradually combine ingredients in order listed, kneed for a few minutes after combined, and store it covered in fridge for at least 30 minutes.

this dough is most similar to my grandmother's but it is also very delicate after cooked.

my first pic was made with xiao long bao dough as an experiment using this recipe: http://steamykitchen.com/88-xiao-long-bao-shanghai-steamed-soup-dumplings.html/print/

this dough was very easy to work with but the texture is not right after being boiled in the final product, may tweak it a bit. I may use the boiling water technique from the xlb recipe in the first recipe I listed above.

this will be my next experiment:
Flour > salt > part boiling water > part cold water > eggs > sour cream

to cook the pelmeni:

add to boiling water, boil until they start floating, leave boiling for 5 minutes or so after this and remove from water and place in a bowl.

add butter and toss lightly to coat, may need salt if the meat is not salty enough for your tastes. eat with sour cream or smetana if you can find it, I can't :(

>>8560805
>pelmeni on pizza
my babushka is rolling in her grave

Pelmeni is good

>>8180564
and the government/religion controlled what people ate during certain periods

>>8155215
it got a bad rep for no reason, I use it in a lot of meat dishes.

just made a bunch of pelmeni

inside: ground beef rib and pork rib, sautéed onion and garlic, salt, and msg.

are you me?

just made these today, making more tomorrow. you need to fold them like pierogies and then pinch the ends together to make them round.

What did you put in yours?