- 1/2 cups flour
- 2 eggs
- 1/2 cup water
- 1/2 tsp. salt
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 2 medium onions, finely chopped
- 1 tsp. salt
- 1/2 tsp. black pepper
- garlic to taste
- butter
- a little rice wine vinegar
- cilantro
- curry powder
- sriracha
These Pelmeni dumplings were very tasty. They fed me for a couple days. Each day, I would make them fresh. The biggest battle that I encountered when making these dumplings was the dough. It was just sticky, almost impossible to work with. No matter how much flour I added, it just didn't seem to help much. By the time I had gotten the dough to a point where I could handle it, it seemed like I had added at least another cup of flour. Subsequently, once the dumplings had boiled for their 7-8 minutes, it seemed like the outside of the dumpling wasn't quite as tender as it should have been. I am on the search for more feasible dough proportions. I suspect that I probably shouldn't be using as much water or will need to cut down on the eggs. Perhaps I need to cut down on the boiling time... As much as I want to complain about the dough, I should note that the process was greatly simplified with the acquisition of a Pelmeni mold.
The dumpling filling was quite tasty. It's somewhat simplistic, however there isn't anything that I would change about it. The sauce also came very close to what I remembered having in Madison. Overall, this was a pleasantly nostalgic meal. I sat in quiet reverence for about 5 mintues after finishing my meal. I was in awe that I was able to replicate something that I so truly missed from my days in Madison.
I give this 8 stars out of 10. The only thing that needs improvement is the dough. Everything else was perfect.
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