Russian Chicken Pelmeni

Serving: 10-12

Ingredients

For the dough:

• ⅔ cup buttermilk
• 1 Tbsp sour cream
• 2 cups warm water
• 2 large eggs
• ½ Tbsp salt
• 7 cups + about 6 Tbsp unbleached all-purpose flour, plus more to dust

For the Chicken Filling:

• 1¾ lb ground chicken thigh (leave the fat on if grinding it yourself)
• ¾ tsp salt
• ¼ tsp ground black pepper
• 2 Tbsp Cooking Oil, or mild olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, pressed
• 2 Tbsp chopped fresh parsley

Toppings and condiments

• Butter, melted
• Sour cream, vinegar, ketchup

Instructions

Making the Dough:

Using the whisk attachment on medium speed, beat together: ⅔ cup buttermilk, 1 tbsp of sour cream, 2 cups warm water, 2 eggs and ½ Tbsp salt until well blended.
Using the dough hook, mix in 4 cups flour. Mix on speed 2 until well blended.
Add 3 more cups of flour one cup at a time, allowing the dough to become well blended with each cup.
Add the rest of the flour 1 tbsp at a time, until the dough is no longer sticking to the the bowl (I used an additional 6 Tbsp flour). Once dough is no longer sticking to the bowl, continue to mix 5 min. (Total mixing time is about 20-25 minutes from the time you first start adding flour). Your dough should be soft and elastic. Cover your dough with plastic wrap or a tea towel until ready to use.

The Chicken Filling

Heat 1 Tbsp oil in a medium skillet over med/high heat. Add chopped onion and saute until golden and soft (4-5 min) Add garlic and saute another minute then remove from heat.
Mix together: ground chicken, sauteed onion and garlic, ¾ tsp salt, ¼ tsp black pepper and 2 Tbsp chopped parsley. A handy tip: The KitchenAid is very useful for mixing ground meat so your fingers don't turn into popsicles if your meat is cold.

Using a Pelmeni Mold:

Cut off about tennis-ball-size chunks of dough, place over a smooth, lightly floured surface and roll out into a circle that is wider than your mold. .
Lightly flour your mold and place rolled dough over the mold. Fill each pocket of the mold with ½ tsp of your filling.
(Make your husband) Roll out another chunk of dough and place over the mold.
Use a rolling pin to role over the top of the second layer of dough on your mold; working from the center - outwards until the pelmeni are well-defined.
Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board. If you find any rebel pelmeni with open edges, pinch them to seal or the meat may float out while cooking.

Shaping Pelmeni by hand:

Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.
Place 1 tsp pelmeni filling in the center,
Fold the dough in half over the meat and pinch the edges tightly to seal the dough.
You should have a half-moon shape. Pinch the two corners together to form your classic ravioli shape.
Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and cook (see instructions below) or place in the freezer.

Freezing Pelmeni:

Once they are fully frozen, transfer to large ziploc bags and freeze them for lazier days.

Cooking Pelmeni:

Bring a pot of water to boil (add 1 Tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add fresh or FROZEN (do not defrost) pelmeni and return to a boil. They should float to the top, then boil for 3 minutes longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).

Source:

http://natashaskitchen.com/2013/04/11/russian-chicken-pelmeni-recipe/

Plum Vareniki (Plum Pierogi)

I’ve been meaning to make vareniki with plums for a long, long, long, long time. I halved my recipe for pelmeni dough. Why? (1) It’s blazing hot outside and I didn’t want to spend half the day making these. (2) I suspect hot days make me lazy. (3) I wanted to go shopping ;). Admittedly my pierogi are, well, ugly and at times a little frumpy, but they sure taste good. Fruit vareniki are quite a treat; sweet inside and out. This was my favorite food growing up and it always brings back sweet memories. My mom always made the best vareniki and this recipe is hers.

Ingredients for Vareniki Dough:

• 1/3 cup buttermilk
• 1/2 Tbsp sour cream
• 1 cup warm water
• 1 large egg
• 1 tsp salt
• 3 1/2 cups plus 3 Tbsp all-purpose, unbleached flour

Ingredients for Plum Filling:

• 1 lb sweet plums, thinly sliced
• 1/2 cup sugarplum vareniki (pierogi)

How to Make Plum Vareniki:

1. In the bowl of an electric mixer, whisk together 1/3 cup buttermilk, 1/2 Tbsp sour cream, 1 cup warm water, 1 large egg, and 1 tsp salt, just until well blended. Note: you could do all of this by hand, but who would want to?
2. Using the dough hook attachement, add in 2 cups flour and mix on speed 2 until well incorporated.
3. Add in the rest of your flour 1/2 cup at a time allowing each addition to become well incorporated before adding more. Allow the dough to mix for 15 minutes, then add more flour 1 Tbsp at a time until your dough no longer sticks to the sides of the bowl. Continue mixing another 5 minutes. Total mixing time from  the time you first add flour is 20-25 min. (You could use this time to learn a new hobby, check your facebook page or be productive and slice your plums ;)). Your dough will be elastic and feel sticky, but won’t stick to your fingers.plum vareniki (pierogi)
4. Cover dough with plastic wrap until ready to use.
5. Cut off about a gumball of dough at a time and roll into a flat 3-inch circle sprinkling with flour as needed to keep the dough from sticking to your work surface or the rolling pin.
6. Place two slices of your plum over half of your dough, being careful not to get plum juice on the edges of the dough or it won’t stick together. Pour 1/2 tsp sugar over your plums (use more or less depending on how sweet/tart your fruit is). Bring the two sides together and pinch tightly to seal the edges. Transfer to a well-floured cutting board.
7. Bring 4 quarts of water to a boil and add 3/4 Tbsp salt.
8. Carefully place finished pierogi in boiling water. Add them in batches (maybe 1/4 at a time). Wait for them to float back too the top and then give them another minute to cook. Pull them out with a slotted spoon and drain well. Drizzle sugar in between layers of cooked pierogi to keep them from sticking to each other. The sugar will melt over the hot pierogies and turn into a light syrup. Mmm. Serve with sour cream or eat them as is.

Source:

http://natashaskitchen.com/2013/07/07/plum-vareniki-plum-pierogies/

Russian Pelmeni Recipe + New Dough!

Serving: 180+ pelmeni

Ingredients

Ingredients for Pelmeni Dough:

• ⅔ cups buttermilk
• 1 Tbsp sour cream
• 2 large eggs
• 2 cups warm water
• 1½ tsp salt
• 7 cups plus 6 Tbsp unbleached all-purpose flour

Ingredients for Pelmeni Filling:

• 1 lb ground turkey
• 1 lb ground pork
• 1 medium onion, finely diced
• 1 Tbsp olive oil
• 3 garlic cloves, pressed
• ½ tsp ground pepper
• ¾ tsp salt
• 1 tsp hot sauce, optional

Ingredients/ Ideas for Toppings:

• Melted butter, sour cream, vinegar, ketchup

Instructions

How to Make Basic Vareniky or Pelmeni Dough:

Using the whisk attachment on medium speed, mix together: ⅔ cup buttermilk, 1 tbsp of sour cream 2 cups warm water, 2 eggs and 1½ tsp salt until well blended
Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended.
Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup).
Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 Tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).
Place the dough on a lightly floured surface.

How to Make Pelmeni Filling:

Heat 1 tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.
Mix together pork, turkey, onion & garlic mix, ¾ tsp salt, ½ tsp ground pepper and 1 tsp hot sauce (optional).

If using a pelmeni mold:

Cut off about tennis-ball-size chunks of dough and roll out into a circle.
Place over mold. Place ½ tsp meat into each pocket space on the mold.
Roll out another chunk of dough and place over the mold.
Use a rolling pin, roll the top, working from the center - outwards until the pelmeni are well-defined.
Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.
Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

If making pelmeni by hand:

Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.
Place 1 tsp pelmeni filling in the center,
Close the edges and pinch together.
Pinch the corners together to form, well... a diaper shape.
Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.
Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

To Cook Pelmeni:

Bring a pot of water to boil (add 1 tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 mintues longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).

Source:

http://natashaskitchen.com/2011/05/09/russian-pelmeni-recipe-new-dough-recipe/

Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi)

I’m not gonna lie to you. Basic Russian Vareniki or Pelmeni DoughThese are alot of trouble, but they are soo soo good. We grew up on these. Who didn’t?  Make a ton of them because they freeze very well. You can modify the filling a hundred different ways. Butter them up and serve them with a generous heap of sour cream. Don’t forget to coat them with “zazharka;” fried up bacon and onions. Uhh, I am drooling now! If you want to make your man happy, make him some Vareniki (вареники). P.S. If you are new to making these, check out this new recipe with more exact measurements.

Ingredients for Dough:

• 1 large egg
• 2 Tbsp sour cream
• 3/4 cup water + 1 1/4 cup 2% milk (or 1 cup water + 1 cup whole milk)
• 5 cups all-purpose flour, plus about 1 cup more for dusting

For the Filling: (I will post these individually)

• Potato & onion
• Blueberry
• Cherry
• Ground pork and turkey

Toppings: 

For Potatoe filled vareniki:

• Zazharka: Saute bacon and onion in butter and drizzle over your finished vareniki/pierogies.

For Meat filled pelmeni:

• Melted butter. Also good dipped in vinegar or ketchup.

For fruit filling:

• Dust finished product with some sugar to keep from sticking and dip in sour cream.

How to Make Basic Pierogi dough:

1. Whisk together egg and sour cream until well combined.
2. Whisk in 1 1/4 cup milk and 3/4 cup water.
3. Using a spatula, mix in four, 1 cup at a time.
4. Place the dough onto a floured surface. Using a food scarper, knead the dough by turning and folding it with the food scraper. Dust the dough with flour as you need it until it is soft and doesn’t stick to your hands (you’ll need around 1 cup more flour). Knead for 6 to 8 minutes. Don’t add too much flour or the dough will become hard to work with.
5. Place the dough under a bowl and let it sit at room temperature for about 1 hour. Someone mentioned they made this recipe without letting it sit for an hour and it turned out great.
6. Cut the dough into 4 to 6 pieces. Work with one piece at a time and keep the rest covered with plastic wrap.
7. Form your chunk of dough into a log and cut off small pieces, one at a time. Pieces should be a little larger than a gumball. Dust your rolling pin and cutting board with flour and roll out a piece of dough until it is 1/8″ thick and 3″ diameter. .
8. Fill these circles with the desired filling (potatoes, cherries, blueberries or meat). Fold the dough over the filling to form a crescent and seal the edges tightly with your fingers. If making pelmeni (meat filling), pinch the two edges together to form a “diaper” shape. Place the finished pierogis on a cutting board dusted with flour until ready to boil.
9. Bring a large pot of salted water to boil. As you finish the first batch of pierogies, place them in boiling water. After they float to the top, cook about 2 to 3 minutes more, then remove them with a slotted spoon to a bowl. Drizzle the pierogies with melted butter.
10. Repeat steps 7 through 9 with the rest of the dough.

Notes: to freeze the pierogies, place them on a cutting board and stick them in the freezer uncovered. Once they are frozen, transfer them to a large freezer-safe ziploc bag and dust generously with flour. They stay perfect for months.

Source:

http://natashaskitchen.com/2010/07/24/basic-russian-vareniki-or-pilmeni-dough-russian-pierogi/

Vareniki with Potatoes and Cheese

This is a classic Russian recipe; well-loved by people of all ages. Cheesy potatoes are just one of the many fillings used to make traditional Russian Vareniky (pierogies). My husband loves these best sautéed and drizzled with bacon and onion flavored butter. Serve with a generous dollop of sour cream. If you have a unique filling that you make, please share!

For the dough: use the new vareniki (pierogi) dough recipe I posted earlier with exact measurements. You can totally cut the dough and potato recipe in half to make a more reasonable amount (about 60-75 by using half the recipe). It’s alot more with the full recipe but they freeze really well.

Tip for Success: Potatoes for vareniki aren’t supposed to be your regular mashed potatoes. If they were that creamy, they’d fall apart while cooking.

Ingredients for Potato Filling (This fills 140-ish pierogis):

• 10 medium potatoes
• 3/4 Tbsp salt for cooking potatoes
• 3/4 cup mozzarella cheese, finely grated
• 1/2 package (4 oz) of cream cheese, at room temperature
• 3 Tbsp butter, melted

Ingredients for Zazharka:

• 1/2 package of bacon (6 oz), chopped
• 1/2 medium onion, finely diced
• 2-3 Tbsp butter (depending on how many vareniki you’ve made).

How to Make Cheesy Potato Filling:

1. Peel and chop potatoes into 1/2-inch slices.
2. Place potatoes in a medium pot and fill with enough water to almost cover potatoes and 3/4 Tbsp salt.
3. Bring potatoes to a boil and cook for about 15 minutes, or until potatoes are easily pierced with a fork.
4. Drain potatoes and remove from heat. Let potatoes cool for 5 minutes, then mash and stir in 3 Tbsp melted butter. Mix in the cream cheese and mozzarella cheese. Mixing potatoes with the paddle attachment in an electric standing mixer makes it easy.
Vareniki with Potatoes and CheeseOnce your dough is ready, divide it into 4 equal portions and roll each portion out until it is 1/8″ thick over a lightly floured non-stick surface.  Cut circles out of the dough (I used the tops from my jars to cut the circles out and it worked well. The mini-scoop from OXO also made it really easy to add the potato filling (perfect 1 tsp every time!).
Vareniki with Potatoes and CheeseVareniki with Potatoes and CheeseVareniki with Potatoes and Cheese.
5. Bring a large pot of water to boil with 1 Tbsp salt. Add dumplings and cook until they float to the top and an additional couple minutes, stirring occasionally to make sure they don’t stick to the bottom. Remove with a slotted spoon. The full recipe makes about 4 batches so cook each batch separately in the same water.
Note: You can freeze leftover uncooked pierogies by putting the on a flour-dusted cutting board and put them in the freezer. Once they are frozen, you can place them in a large zip-loc bag. Pre-freezing them like this keeps them from sticking together in the freezer.
6. To make “zazharka,” saute bacon until it releases its fat, add onion and saute until golden. Add butter and stir until melted. Drizzle over finished vareniki and toss to combine.

Source:

http://natashaskitchen.com/2010/10/31/vareniki-with-potatoes-and-cheese/

Mushrooms with Sour Cream Sauce - "Gribi v Smetane"

Mushrooms are traditional ingredient of Russian cuisine. For centuries, our ancestors used bounty of forest to diversify their menu. And even today with enormous variety of options, ingredients, recipes from around the world available to us true gourmets love tasty and fragrant mushrooms in sour cream.

Boletus (“white mushroom”), chanterelle, armillaria and champignon are four mushroom species cooked the most often. Sour cream is added to the sauce served with mushrooms or directly applied during frying or cooking process. Mushrooms with sour cream are traditional dish occupying honorary place in all Russian cookbooks and it that can easily boast many centuries of history.

Forest berries and wild mushrooms are a wonderful gift of nature. They carry the fragrance of a pure forest and help maintain your good health and longevity.

Note: If you are using frozen wild mushrooms, before begin to cook them, rinse them with water. Do not defrost. Cook as any fresh mushrooms.

Ingredients:

• 1 lb. fresh mushrooms, I suggest baby portabella mushrooms for this recipe (or wild frozen mushrooms, I found them in Russian supermarket)
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 1 medium onion, peeled and diced
• 3 garlic gloves, finely chopped
• salt and freshly ground pepper
• 1 Tbsp. all-purpose flour (or whole wheat flour)
• 3/4 cup sour cream
• shredded cheese
• chopped fresh dill to serve

Directions:

Wash fresh mushrooms, dry them and break off stems. Slice in quarters.

In a large fry pan over medium-high heat, melt the butter with the olive oil. Add all the mushrooms and sauté, stirring occasionally, until golden and tender, 5 to 6 minutes. Add the onion and garlic. Low the heat and cover the pan, cook gently for about 10-15 minutes. Sprinkle the flour and stir gently. Season with salt and pepper. Then add sour cream, stir well and heat for a few minutes but do not let mixture boil.

Preheat an oven to 400ºF.

Divide the mushroom mixture between two baking dishes. Top with cheese and season lightly with sea salt and freshly ground pepper. Bake until browned on top, about 15-20 minutes. Let stand for 10 minutes before serving.

Sprinkle with fresh dill and serve with you favorite bread and wine.

Source:

http://www.melangery.com/2013/11/russian-monday-mushrooms-with-sour.html

"Golubtsy" Stuffed Cabbage Rolls

Stuffed cabbage or golubtsy (“go-lub-tzy”) in Russian is a dish of Middle Eastern as well as European cuisine. This name usually refers to ground beef mixed with boiled rice or buckwheat wrapped in cabbage leaves. However, there are many varieties of fillings and the dish is popular in a many countries – Azerbaijan, Armenia, the Balkan countries, Moldova, Russian, Turkey, and Ukraine etc.

Stuffed cabbage is easy to cook, but the origins of this dish are somewhat confusing. Word “golubets” in medieval Russian meant name of the dance or structure made of logs. This word started being used as name of the dish from approximately mid-18th century when Russian food culture has been under great European, especially French cuisine influence. At the time among aristocracy grilled dove was a widespread dish; however, not everyone could afford it. Hence, some started cooking “fake doves” made of minced meat wrapped in cabbage leaves. Word “dove” in Russian sounds like “golub” and hence those “fake doves” got nickname of “golubtsy” (i.e. “small doves”, plural). Slowly, “fake doves” became more popular than the real ones but nickname stuck to the dish – “golubtsy”.

In Turkey golubtsy were never about stuffed cabbage. Lam with rice wrapped in grape leaves made a fine Turkish version of the same dish. In fact, even Greece and China had their own variations of the similar foods, but it is really impossible to say who was first.

This dish emerged on different continents and at different times under many names, but the essence of it remained the same: put some cooked grains and minced meat in large leave (grape, cabbage etc), wrap neatly and serve.

One more interesting version of origin of stuffed leaves dishes is based on the fact that nettle leaves are capable of keeping meat fresh for few days, and our distant ancestors were using them for this quality, thus creating the very first version of stuffed leaves dish known to mankind.

Cabbage leave must be large enough so they could wrap the stuffing. Young cabbage is preferred, it is tender and tastier. To soften leaves, the whole cabbage head can be boiled until it softens. Instead of ground beef you can also use rice with onions and boiled eggs, rice with onions and mushrooms, mushrooms with parsley root and celery. Buckwheat and porridge can replace rice, they can be used with onions and some butter.

My mom used to cook traditional golubtsy – minced beef with rice wrapped in cabbage leaf. This is the recipe I would like to share with you today.

Serves 6

Note: To cook the rice for the meat filling, place 1/2 cup of rice in a fine-mesh sieve and rinse under cold running water until water runs clear. Drain well. Bring the rice, pinch of salt and 1 cup of water to boil in a small or medium saucepan over high heat. Reduce heat to medium-low, cover and simmer until rice is almost done, 10 minutes. Allow rice to cool slightly.

Ingredients:

For the meat filling:

• 2 Tbsp. clarified butter or olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, shredded
• 1 lb. ground (minced) beef 
• 1 cup long-grain rice, cooked
• 1/2 tsp ground allspice 
• salt and freshly ground black pepper
• 2 Tbsp. chopped fresh parsley

For the cabbage rolls:

• 1 medium head cabbage
• 4 cloves garlic, finely chopped
• 1/4 cup lemon juice
• 2 cups chicken stock or water
• 3 Tbsp. tomato sauce, (I used Ragu Traditional)
• salt to taste
• plain whole-milk yogurt or sour cream for serving

Directions:

Preheat the oven to 350F.

To make meat filling, heat clarified or oil in a frying pan over medium-low heat. Add the onion and fry until soft, about 7 minutes. Place in a bowl with beef and remaining filling ingredients. Mix well to combined.

Core cabbage and place whole in a large pot of boiling salted water. Cook just long enough to soften leaves, about 10-15 minutes. Drain in a colander and cool under cold running water. Carefully remove the leaves.

Cut thick ribs from larger leaves, then halve the leaves; keep smaller leaves intact. You will need 14-16 leaves. Use leaves and trimmings to line a deep saucepan.

To make the rolls, place a generous tablespoon of meet filling at base of each leaf, roll one turn and tuck in sides to contain filling. Roll firmly to end of leaf.

In a saucepan over high heat, bring the stock and tomato sauce to a boil. Add the garlic, lemon juice and salt. Cook for one more minute.

Arrange the rolls in a large pot, pour the sauce over the top. Cover and bring to boil. Place in a oven for about 45-50 minutes.

Serve the rolls hot or warm. Serve with yogurt or sour cream.

Source:

http://www.melangery.com/2013/09/russian-mondaygolubtsy-stuffed-cabbage.html

Vegetarian Stuffed Cabbage Rolls with Quinoa, Onions & Carrots (gluten & dairy free)

My recipe of Stuffed Cabbage Rolls became very popular, and now I would like to present you a liter version of the same. It is vegetarian, gluten free and, if you omit sour cream, it would be dairy free also. New Year always starts with new resolutions and eating healthy is often one of them. So why not to make healthy food to taste great as well? Stuffed cabbage rolls can be your main dish or side to roasted chicken or beef. Also this time I have used a different type of cabbage with softer texture and sweeter taste. All around, it is simple dish with many beautiful flavors.

Cabbage is a vegetable which is often overlooked. The Vegetarian Stuffed Cabbage Rolls with Quinoa, Onions & Carrots are richly flavored with tomatoes, white wine and herbs.

Ingredients:

• 1 large curly cabbage
• 1 onion, finely chopped
• 2 medium carrots, peeled and shredded
• 1 Tbsp. vegetable oil
• 2 cups cooked quinoa
• 2 tsp fresh herbs (parsley or dill), finely chopped
• Salt and freshly ground pepper
• 1/4 tsp paprika
• 1 cup crushed tomatoes
• 1/2 cup of white wine
• 1/2 water
• sour cream to serve (optional)

Directions:

Preheat the oven to 350F.

Separate the leaves carefully form the cabbage and choose about 12 large ones. Cut of the hard stalks at the bottom. Bring a large pan of water to the boil, throw in the leaves and blanch for few minutes. Remove and refresh under cold water.

Spread the leaves out on tea-towels (dishcloths) or pepper towels to dry.

In a frying pan, sauté the onion and carrots in the oil until almost done but still a little crunchy. In a large bowl mix together the cooked quinoa, herbs, spices, cooked onion and carrots. Combine well. Spoon the mixture evenly into each cabbage leaf. Roll up, tucking in the sides. You may secure each with toothpicks.

Transfer the cabbage rolls to a baking dish. Mix together the crushed tomatoes, wine and water; pour over the cabbage rolls and bake in preheated oven for 30 minutes.

Source:

http://www.melangery.com/2014/01/russian-monday-vegetarian-stuffed.html

"Riba pod Marinadom" - Pan Fried Fish with Warm Carrot Sauce "Marinade"

This warm, spicy marinate with its rich partnership of flavors is perfect complement to lightly fried fish, such as cod, basa, sea bass or tilapia. “Marinade” is a carrot-onion sauce that the fish is covered and served with. These dish can be served hot with mashed potatoes or at room temperature as an appetizer. And the good thing is - you can make it day before serving! Try it, you'll thank me later-)

"To marinade (from Latin “marinus” – marine) is a method of cooking utilizing strong brine – marinade. First marinades have appeared in ancient Rome and were as simple as sea water used to soak meat, fish and poultry in order to mitigate or impart other flavors. Use of sea water as first natural marinade was known to almost all “sea” peoples. In Scandinavia and Finland to the day certain caught sea fish is not only soaked but also boiled in the same water the fish lived in. Gradually, more complex marinades have developed, each with its own character and for different product: meat, fish, mushrooms, vegetables and fruits. In Southern Europe, with its developed winemaking, vinegar gradually has replaced salt and enabled to marinate fruits and vegetables for the purpose of preservation. Diverse and complex systems of marinades were developed by almost all ethnic cuisines, especially French and number of Eastern cuisines, where spices such as peppers, onions, garlic, cloves, cinnamon and anise have taken prominent roles along with salt and vinegar.

Currently, there are hundreds of recipes for various marinades which are divided into two major categories – the ones used in preparing meat, poultry and game before cooking, and the ones used with fish, vegetables and mushrooms.

Word marinade (from French “marinade” – i.e. “putting into salt water”) started being used as general name for a product made out of mushrooms, vegetables, fruits etc marinated by the mix of vinegar, salt and sugar with addition of spices. The mix itself is also being named “marinade”."

Ingredients:

• 2 lb. fresh fish, cod, basa, sea bass, tilapia (skinless, boneless fillets)
• salt and freshly ground pepper
• 3-4 Tbsp. olive or grape seed oil

For the marinade:

• 4 medium carrots, peeled and shredded
• 1 medium yellow onion, diced
• 1 Tbsp. vinegar
• 1 cup water
• 1 Tbsp. oil
• 2 tsp. sugar
• 1 bay leaf
• 3-4 all-spice
• 1/2 tsp smoked paprika
• 2 Tbsp. fresh parsley, chopped

Directions:

Season the fish on both sides with salt and pepper. Heat the oil in a large skillet. Add the fish and cook over medium heat, turning once, until the fish is cooked, about 3-5 minutes each side, depending on the thickness of the fillets.

While the fish is cooking mix together all ingredients for a marinade in a medium saucepan and cook over low medium heat (covered) for about 10-15 minutes. Let it cool slightly.

Serve the fish topped with a few large tablespoons of this marvelous "marinade".

Source:

http://www.melangery.com/2013/12/russian-monday-riba-pod-marinadom-pan.html

"Kartofelnye Zrazy" - Potato Cutlets Stuffed with Mushrooms

Zrazy is a dish of Lithuanian, Belarusian, Polish and Ukrainian cuisines. Word “zrazy” is of polish origin, it means “slices”, “cut pieces” of something. Despite its Polish name, for the first time the dish is mentioned in the Lithuanian historical records of 14th century.

Initially, zrazy were meat chops stuffed with eggs and vegetables. Later on, name zrazy started being used for potato cakes stuffed with mushrooms, meat, vegetables. Potato zrazy with meat is the most popular and nutritious version of this dish.  Meat for stuffing you can pick depending on your taste – pork, chicken or lean beef would fit perfectly. Most suitable potatoes for zrazy are the ones which get boiled soft fast.

I hope you enjoy my step-by-step recipe photos.  Potato Cutlets - is really delicious dish, I wish you will love it too. Try to make it at your kitchen and let me know about your cooking adventure. Have a lovely day.

Ingredients:

• 6 large potatoes, peeled and cut into 2-inch pieces
• kosher salt, to taste (for water)
• 1 egg
• 1 Tbsp. all-purpose flour
• freshly ground pepper (optional for potatoes)
• 16 oz. mushrooms, chopped
• 1 large onion, diced 
• 2 Tbsp. grape seed oil (or olive oil)
• 1 tsp dried parsley
• salt and freshly ground pepper
• 4-5 Tbsp. corn meal
• sour cream to serve
• fresh chive to serve

 

Directions:

Put the potato pieces in a large pot, add water to cover by 3 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, about 15 minutes.

Meanwhile, make a mushroom stuffing. In a large sauté pan over high heat, warm the grapeseed oil. Add the mushrooms and onion, season with kosher salt, freshly ground pepper, dried parsley and cook, stirring, until browned, 4 to 5 minutes. Transfer to a bowl.

When potatoes are cooked, drain them and put them back in the hot, empty pot to let them steam off until they look powdery and dry. Let them get cool.

Mash the potatoes with a food mill, ricer or potato masher. Add the egg, stirring constantly, then add flour and stir until the potatoes are smooth. Adjust the seasonings with salt and pepper.

On a lightly coated with corn meal cutting board place about 2-3 tablespoons of potato mixture. Make a flat disk. Place about two teaspoons of the mushroom stuffing on a middle of potato. Using two hands, fold the ends up to completely, cover the mushrooms. Roll the cutlet in the corn meal until coated. Repeat the process with the rest of potato mixture.

Heat oil in a frying pan. Gently place the cutlets in the frying pan. When one side has become golden, about 3 minutes, turn gently to fry the other side. Repeat with all the cutlets. Serve with sour cream and fresh chives.

Source:

http://www.melangery.com/2014/09/russian-monday-kartofelnye-zrazy-potato.html

"Pozharsky Cutlets" - Ground Chicken Cutlets with Homemade Breadcrumbs

The Pozharsky cutlets have become a popular dish of the Russian cuisine at the beginning of the19th century. Their name and origin are attributed to prince Pozharsky, one of the noblemen of the time.  Moscow’s crown prince was visiting, and Pozharsky’s favorite veal cutlets were to be served. But as ill luck would have it, no fresh veal was found in any of Pozharsky’s kitchens. To save the day, the prince ordered his chef to prepare the cutlets with chicken. The dish was so much to the liking of the crown prince, that  he asked for its recipe. Since then, these chicken cutlets have spread through the kitchens of the nobility and later on they became popular among ordinary people.

The Pozharsky’s cutlets have acquired most of their fame during Pushkin’s time, when the traveler had to take the stage coach in order to get from St. Petersburg to Moscow. Exactly half-way between the two cities there was a stop at small town named Torzhok, residence of the Pozharsky family. In one of his poems the great poet wrote:

"Have pit stop for a dinner,
At Pozharsky’s Torzhok
And taste some sizzling cutlets
To make your road light…"

When I attempted to make the Pozharsky cutlets for the first time, I was not really sure about the outcome. Oversized bread crumbs? Usually the crunchiness of cutlets is the result of finely ground breadcrumbs that guide you to the soft inside of a cutlet, but still, I started and to my surprise, my first bite was a journey from crunchy (the breadcrumbs outside) to soft, delicious, tasty, (inside) heavenly chickenly (my version of how chicken could taste like) but the biggest surprise was that mini chicken Kiev sensation with a dollop of butter that melted gorgeously inside and made the whole creation something I hasten to say, remarkable in its simplicity of preparation and everlasting good taste  after having had it lusciously rolled around my taste buds..

Ingredients:

• 1 1/2 lb. ground chicken
• 1/2 cup heavy cream
• 4 slices of white bread plus 5 more slices for breadcrumbs
• 1 big yellow onion
• 2 eggs
• 1 tsp dried parsly
• salt and freshly ground pepper
• 4 Tbsp. olive oil
• about 4-5 Tbsp. butter

Directions: 

In a medium bowl, place the slices of white bread and pour the heavy cream over them. Let it soak for a 10 minutes until they become soggy. Set aside.

In a large bowl mix together ground chicken, dried parsley, salt and pepper.

Add the onion to the food processor. Chop well.

Mix the chopped onion, soggy bread with the ground chicken.

Add the eggs to the chicken mixture and mix very well.

To make a homemade breadcrumbs: Pre-heat your oven to 300F. Trim crusts from the rest of the white bread. Cut bread into small cubes and spread them on a rimmed baking sheet; bake until crumbs are a little dry, 15 minutes. Take them out and turn the oven to 350F, you will need to use the oven later.

Take a handful of chicken mix, make an oval-shaped cutlet with wet hands, put a small piece of butter (about 1/2 tablespoon) in the middle of cutlet, and close the cutlet using your hands. Adding the butter is necessary to get a juicy cutlet. Roll the cutlet in breadcrumbs, and fry with olive oil in a preheated skillet for about 2-3 minutes per side. When all the cutlets start turn golden brown color, place them in a preheated to 350F oven for about 10-15 minutes.

Serve one cutlet per serving, with roasted potatoes, pickled beans or other vegetables of your choice.

Source:

http://www.melangery.com/2014/09/russian-monday-pozharsky-cutlets-ground.html

"Grechnevay Kasha" - Buckwheat with Dried Mushrooms, Pumpkin & Onion

Good hearty buckwheat kasha is a serious matter. It’s a thing in itself crowning the whole of Russian cuisine. It requires a responsible and thorough approach when cooking with it, but the rewards are hundredfold. You will appreciate it when, after one helping of kasha, you will reach out for the second one. Today’s recipe is the old inherited one, from along time ago used in Russia - buckwheat with wild mushrooms.

On its own, buckwheat porridge is very tasty and healthy, but with the addition of cooked mushrooms you won’t be able to pull yourself away from it. This recipe is not just to everyone’s liking, but it’s also vegetarian, gluten free and dairy free (unless you serve it with sour cream). Fresh mushrooms can also be used, but buckwheat will be the aroma of the dish and it is the best with the dried ones.

Ingredients:

• 1 cup buckwheat
• 1 cup dried mushrooms, I used dried Portabella mushrooms
• 2 cups hot water
• 1 medium onion, diced
• 1 small carrot, peeled, shredded
• 1 cup pumpkin, peeled, shredded (I used butternut squash)
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• salt and freshly ground pepper to taste
• fresh herbs and sour cream to serve (optional)

Directions:

Place the dried mushrooms in a small bowl and add the 2 cups boiling water. Soak for 30 minutes to soften. Drain the mushrooms, reserving the soaking liquid, and chop the mushrooms.
In a heavy saucepan over medium-high heat, melt the butter with the olive oil. Add the onions, carrot, pumpkin and sauté, stirring frequently, until brown, about 7 minutes. Add the mushrooms and cook for 5 more minutes. Add the buckwheat and mushroom liquid, season well. Cover and simmer for about 15 minutes, until the buckwheat is soft.
Ladle the buckwheat kasha into warmed bowls and garnish with the fresh herbs. Serve with sour cream.

Source:

http://www.melangery.com/2014/10/russian-monday-grechnevay-kasha.html

"Manti" - Steamed Buns Stuffed with Lamb

"Manti" (steamed buns with lamb filling) is a traditional meat dish of the people of Central Asia, Turkey, Mongolia, Korea, as well as of the Tartars and Bashkir of Russia. It is believed that manti originates from the outer regions of China, where Uyghur people of Xinjiang region have a dish named “mantou” which literally means “steamed bread”. Gradually, the recipe of the dish has spread from Xinjiang through Central Asia and beyond. But even today, Uyghur cooks are considered to be the best manti specialists in the world.

This dish is popular in Russia and is usually served in any oriental restaurant. It is also easy to cook at home. Manti look like regular dumplings, however they are larger in size and cooked in certain way. Meat for the filling has to be cut by hand and can never be ground, since minced or ground meat loses all of its juice. Meat juice mixed with onions is the main taste component of manti, making it taste unlike any other dumplings.

This particular recipe is for the Uzbek manti which are typically stuffed with lamb, however, mixes of meats are also used. Vegetables can be added into the filling too – pumpkin, potato etc. Sometimes lamb fat is added into the mix. When the filling is wrapped in dough, the ends of square shaped sheet of dough are fastened cross-wise, like an envelope. Layers of dough should be very thin. Manti are served with spicy sauces and a vegetable salad made of tomatoes, peppers and garlic dressed with vegetable oils. Enjoy!

Ingredients:

For the dough:

• 5 3/4 cups of all-purpose flour
• 
1 egg

• 1 1/4 cups of warm water
• 
4 Tbsp. unsalted butter, melted
 and cooled
• 1 tsp of salt
 


For the filling: 


• 2 lb. lamb or beef, finely diced

• 2 medium onions, diced 

• 1 Tbsp. salt
• 
freshly ground pepper

• 1/2 tsp ground cumin
• melted butter to brush the manti
• sour cream to serve
• fresh herbs to serve

Directions:

To make a dough: In the bowl of an electric mixer fitted with the dough hook, combine together flour and salt. Pour the warm water, melted butter and egg. Mix everything well and knead the dough for 5-6 minutes. Cover the dough with a plastic wrap, and let it rest for about 20 minutes. The ideal dough should be silky and elastic, but not too soft.
In the meantime, make the filling. In a large bowl combine lamb or beef, onions, salt and spices. Mix well and set aside.
When the dough is well-rested, turn it out onto a floured work surface. Cut the dough in half. Cover the other half with a plastic wrap. Flatten the one you are working on with your fingers. Lightly sprinkle with flour when needed to prevent from sticking.  Using a rolling pin, roll out the thickness of the dough about 1/8 of an inch. If you have a pasta maker you may use it to roll the dough.
Cut into 4 inch squares. Place one tablespoon of the filling on top of each sheet. Connect two opposite corners by slightly pinching them together. Repeat the process with the other corners. At this point the dumpling should look like a small envelope. Now connect the adjacent corners together by pinching them together. Repeat the process on the opposite side.

Note: I am sorry that I don't have step-by-step photos for this recipe. You don't have to make exactly the same shape. They would be delicious in any shape you do.
Place the manti on top of the lightly oiled steamer disks, leaving a 1/2 inch space between them. Set the timer and steam for about 45 minutes. When manti are done turn off the heat and remove all the manti. Lightly brush the manti with butter. Serve immediately with sour cream and fresh herbs.

Source:

http://www.melangery.com/2014/10/russian-monday-manti-steamed-buns.html

Family Dinner - Cornish Hens Under a Brick, Roasted Potato & Cucumber Salad

March can be a very tricky month. One day the sun is shining and birds are singing, but the next day you wake up and find a pile of snow from overnight snowstorm on your doorstep. That is what happened to us a couple of days ago. School was cancelled, train service was suspended and life came to a complete standstill.

My family was very happy; the fireplace was burning and I have treated my husband and kids with Russian traditional meal. The cooking took me 40 minutes most, simple and rustic, but very unique and delicious. Our day off was perfect - good food, the beautiful snowy view from our dining room and cozy atmosphere. We would like to see the first spring flowers, but have yet enjoyed one of the last tricks winter has played on us. Welcome to our home!

Serves: 4

Ingredients:

For the Cornish Hens:

• 1-2 Cornish hens, 1-1 1/2 lb. each
• salt and freshly ground pepper
• 3 Tbsp. olive oil
• 1 Tbsp. smoked paprika
• 3-4 garlic cloves, minced

For the potatoes:

• 1 lb. young potatoes, skin on
• salt to taste
• fresh herbs, chopped (parsley, dill, rosemary)
• 2 Tbsp. butter, melted

For the cucumber salad:

• 1 long cucumber (or 2-4 small ones), cleaned, peeled
• 3-4 garlic cloves, minced
• 1 tsp fresh lemon juice
• fresh herbs of your choice (parsley or dill)
• 2-3 Tbsp. plain yogurt or sour cream
• salt and freshly ground pepper to taste

Directions:

To make the cucumber salad:
Peel and thinly slice the cucumbers, then place the slices in a salad bowl. In another bowl mix together the garlic, yogurt, lemon juice, fresh herbs, salt and pepper and stir until well mixed. Pour the dressing over the cucumbers and toss gently. Serve it as a side dish for Cornish hens.
To make the roasted potatoes:
Preheat an oven to 400°F (200°C).
Put the potatoes in a large pot and add water to cover the potatoes by 2 inches. Season the water with salt and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes almost done, 10 minutes. Drain the potatoes well.
Arrange the potatoes in a single layer in a large roasting pan. Pour the melted butter over them and turn to coat well. Sprinkle with the salt, and turn the potatoes again. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, 15 minutes. Serve with fresh herbs.

Note: Scour streets and buildings sites for a couple of house bricks, then wrap them in foil. When placed on Cornish hens or chicken, the bricks very effectively keep them pressed flat on the frying pan, giving an unbelievably crisp skin. This is how it was done in "the old days". If you don't have brick (I didn't have it-)), a cast-iron pan, bottom covered with foil, will do the trick.
To make the Cornish Hens under a brick:
Cut out the backbone of the Cornish hens and open up flat on a cutting board, pressing down well with your hands to flatten the cornish hen completely. Brush both sides with oil, season well with garlic, salt, pepper and paprika.
Preheat a frying pan, and pep are the bricks or cast-iron pan. Place the Cornish hens skin side down on the hot pan, put the bricks/ cast-iron pan on top, and cook until the skin is golden brown, about 10-12 minutes. Turn over, and cook the other side until just cooked through and the juices run clear when a thigh is pierced, about another 10 minutes, depending on size.
Serve hot with roasted potato and salad.

Source:

http://www.melangery.com/2015/03/russian-monday-family-dinner-cornish.html

"Kortofelnaya Zapekanka" - Beef & Potato Сasserole

Recipes using ground meat were very popular when I lived in Russia, probably because ground meat is the kind of ingredient that allows a lot of variety.  Potato casserole with ground meat is the dish used to be cooked by our moms and grandmas. I don’t know the origins of it, but I can say for sure that it is traditional dish of Russian cuisine.

My recipe of potato casserole includes only two ingredients – potatoes and ground meat, everything else is optional. If you would like to make tasty dinner for a large family and get it done quickly – my casserole is for you. Potato-meat casserole can also be cooked with variety of vegetables – cauliflower, broccoli etc. Vegetables can be mixed and matched in any variations. Also, pretty much any type of ground meat goes – pork, beef or a mix. Before using ground meat for your casserole, fry it with caramelized onions or chopped garlic to give it some extra flavor.

Serves: 6

Ingredients:

• 2 lb. russet potatoes, peeled and cut into chunks
• Salt and freshly ground pepper, to taste
• 3/4 cup milk or half-and-half
• 2 Tbs. unsalted butter
• 1 egg
• 1 Tbsp. grape seed oil
• 1 small yellow onion, finely chopped
• 2 carrots, shredded
• 1 lb. ground beef
• salt, to taste
• freshly ground pepper, to taste
• 1 tsp smoked paprica
• 1 Tbs. chopped fresh herbs (parsley, dill)
• 2 Tbsp. Parmesan cheese

Directions:

To cook the potatoes: In a large saucepan over high heat, combine the potatoes, water to cover and a generous pinch of salt. Bring to a boil, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, 15 minutes. Drain well.

Mash the cooked potatoes in the bowl using a potato masher. Add hot milk or half-and-half, egg and butter, and beat with a wooden spoon or with a handheld mixer on medium speed until smooth and fluffy. Season with salt and pepper.

Meanwhile, in another large saucepan over medium heat, heat the oil. Add the onion and carrots and cook, stirring often, until softened, about 5 minutes. Stir in the ground beef and bring to a simmer. Add the salt and spices. Cook, stirring occasionally, until cook through, 15 minutes.

Spread the mashed potatoes evenly onto a shallow baking dish. Spoon the hot beef filling over mashed potatoes. Then you can ether spread the mashed potatoes evenly over the filling or using a pastry bag make potato look pretty. Sprinkle with parmesan cheese and place under the broiler. Broil the potato pie until the potatoes are tinged with brown, about 1 minute. Serve directly from the baking dish.

Source:

http://www.melangery.com/2015/02/russian-monday-kortofelnaya-zapekanka.html

Russian Monday: "Lenivie Golubtsy" - Lazy Style Cabbage Rolls

Nobody knows exact origin of golubtsy (pronounced in Russian as “go-loob-zy”), i.e. Russian traditional stuffed cabbage dish, neither origin of its name. One thing is for certain – this dish is tasty, satisfying and impossible to get bored with due to tens of variations of the same recipe. One of such variations is named “lazy golubtsy”.

Usually it is a good option when you don’t have much time to wrap traditional forcemeat with rice into cabbage leaves, or simply don’t want to bother with that. In such case stuffing can be placed in layers between cabbage leaves, or simply mixed together with shredded cabbage. I would like to offer you the recipe passed to me by my mom. Full tablespoon of sour cream is a perfect condiment to serve with golubtsy.

Serves: 4 people

Ingredients:

• 1 lb. ground beef
• 2/3 cup white rice
• 1 1/3 cup water for rice
• 1 small cabbage, or 1/2 of large cabbage, diced
• 1 onion, diced
• salt and freshly ground pepper
• 1 cup tomato sauce
• 1/2 cup half & half
• sour cream to serve (optional)
• fresh herbs (optional)

Directions:

In the sauce pan mix together the rice, water and 1/4 teaspoon of salt. Turn the heat to high and bring to a boil. Stir once, reduce the heat to low, cover and cook without stirring, until all the water has been absorbed, and the rice is tender, 12-15 minutes. Let it cool.
Meanwhile, in a large, deep fry pan or sauté pan over low heat, warm the olive oil and add the onion. Cook, stirring, just until the onion is wilted, about 3 minutes. Add the cabbage and stir, cook a little more, about 5 minutes. Let it cool.
In a large bowl mix together the rice, cabbage mixture and ground beef. Add the spices and eggs. Mix everything together very well. Using two hands form a medium size cutlets. You should have about 8-10 cutlets.
In a large fry pan over medium heat, warm a little olive oil and sauté the cabbage rolls until well browned on all sides, 8 to 10 minutes. Cover the cabbage rolls with the tomato sauce and half & half mixed together. Cover and cook on a very low heat for about 10-15 minutes. Serve hot with sauce and sure cream. You can sprinkle with fresh herbs as well.

Source:

http://www.melangery.com/2015/10/russian-monday-lenivie-golubtsy-lazy.html

Roasted Lemony Duck with Buttery Quince - “Utka & Aiva”

Many people, when they think of duck, think only of roast duck. In reality there are so many interesting ways to prepare duck that, with the real connoisseurs, roast duck often takes a a back seat. For instance, steamed or boiled duck may be attractively combined with vegetables in Chinese-style recipes. Or duck may be braised and served with any one of a number of delicious sauces. But, personally I always come back to roasting the duck, with different herbs, spices, fruits and grains. Here is a recipe I created for upcoming holidays - roasted duck, with ginger and sweet honey, stuffed with lemons. I served it with fried pan buttery quince and few fermented and pickled vegetables. If you looking to cook something different for Christmas I hope you will try my recipe for simple roasted duck.

Back in Russia my mom often cooked roast duck for the holidays. I remember the aroma in our tiny kitchen when duck stuffed with apples has been served with buckwheat or sauerkraut after being roasted for a long time. I did not like it as much then as I love it today. But this also brings me a lot of joy to remember our long holiday preparations and cooking of dishes for our Christmas and New Year table.

Note: Few people know the delicacy and flavor of cooked quince, and they are brilliant in bouquet both cooked and raw. Cut quince into sections and bake or pan fry, they make a nice change from other fruit dishes.

Serve: 4

Ingredients:

• 4-pound ready-to-cook duck
• 2 Tbsp. honey
• lemon juice from 2 lemons (save lemon skins)
• 1 Tbsp. minced ginger
• salt and freshly ground pepper
• 1/2 cup butter, cubed
• 4-5 medium unpeeled quince, sliced
• 1/2 cup sugar, divided
• 3/4 tsp ground cardamom

Directions:

Preparation: Remove giblets from duck and wash. Push back skin around neck of duck and cut the neck off. Cut off wing tips and remove pinfeathers with tweezers (if any). Remove excess fat. Wash the duck thoroughly, inside and out, with cold water. Dry carefully with paper towels. Rub the inside and outside lightly with salt and pepper. In the small bowl combine lemon juice, honey, ginger. Pour some of the sauce into duck cavity. Rub the outside of duck with rest of the sauce. Stuff the duck with left over lemons from juicing. Place the duck on a rack, breast-side up, in a roasting pan. Let it marinate for an hour or overnight in the refrigerator.
Preheat the oven to 325F.
Roast for about 2 hours or until duck is done, basting at 20-minutes intervals with sauce and fat. For a crisper brown skin roast a duck for about 30 minutes longer.
In the meantime, melt the butter in a large skillet. Add quince slices and half of the sugar; stir to mix well. Cover and cook over low heat, stirring frequently, for 15 minutes or until quince are tender. Add cardamom and remaining sugar. Cook and stir over medium-high heat for 10 minutes.
Remove duck from the roasting pan to a serving dish and place it with quince around the duck. Save delicious duck fat for other cookery. Serve the roasted duck with pickles, mushrooms and fermented cabbage.

Source:

http://www.melangery.com/2015/12/russian-monday-roasted-lemony-duck-with.html

PKHALI (SPINACH AND WALNUT SALAD)

Almost any vegetable can be substituted for spinach in this vegetarian appetizer. In Georgia, roasted beet and green bean versions are common.

SERVES 4-6

Ingredients

• Kosher salt and freshly ground black pepper, to taste
• 1 1⁄2 lb. baby spinach
• 1 1⁄2 cups toasted walnuts
• 1⁄2 cup roughly chopped cilantro
• 1⁄2 cup roughly chopped parsley
• 1 tsp. hot paprika
• 1⁄2 tsp. ground turmeric
• 1⁄2 tsp. ground fenugreek
• 3 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 2 cloves garlic, roughly chopped
• 1 small yellow onion, roughly chopped
• Pomegranate seeds, for garnish

Instructions

Bring a large pot of salted water to a boil. Add spinach; cook until wilted, about 1 minute. Using a slotted spoon, transfer spinach to a bowl of ice water; drain and squeeze out as much water as possible. Transfer to a food processor; purée until almost smooth, 1-2 minutes, and transfer to a bowl. Add walnuts, cilantro, parsley, paprika, turmeric, fenugreek, oil, vinegar, garlic, onions, salt, and pepper to the food processor; purée until very smooth. Mix walnut purée and spinach together; transfer to a serving platter and garnish with pomegranate seeds.

Source:

http://www.saveur.com/article/Recipes/Pkhali-Spinach-and-Walnut-Salad

SALAT IZ YAITS I GRIBOV (RUSSIAN EGG AND MUSHROOM SALAD)

 
This easy Russian salad comes from Anya von Bremzen's _ Please to the Table: The Russian Cookbook_ (Workman, 1990). Serve it open-faced on thick sourdough rye with dill pickle spears. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

MAKES ABOUT 2 CUPS

Ingredients

• 5 tbsp. canola oil
• 1 lb. white button mushrooms, roughly chopped
• 1⁄2 medium yellow onion, roughly chopped
• 1⁄3 cup finely chopped fresh dill
• 4 hard-boiled eggs, roughly chopped
• 3⁄4 cup mayonnaise
• 2 tbsp. Dijon mustard
• 1 tbsp. fresh lemon juice
• Kosher salt and freshly ground black pepper, to taste

Instructions

Heat 3 tbsp. oil in a 10″ skillet over medium-high heat, and add mushrooms; cook, stirring often, until browned, 14-16 minutes. Transfer to a large bowl and set aside. Heat remaining oil in skillet and add onion; cook, stirring often, until lightly caramelized, about 10 minutes. Transfer to bowl with mushrooms, along with dill and eggs.
Whisk together mayonnaise, mustard, and lemon juice in a medium bowl. Add to mushroom mixture and toss until evenly combined; season with salt and pepper.

Source:

http://www.saveur.com/article/Recipes/Salat-iz-Yaits-i-Gribov?dom=sav&loc=relatedcontent&lnk=salat-iz-yaits-i-gribov-russian-egg-and-mushroom-salad

Smoked Salmon Pancakes with Cream and "Caviar"

A delicious starter for Christmas, smoked salmon tastes great and looks impressive on mini pancakes

INGREDIENTS

• 100ml (4fl oz) milk
• 50g (2oz) sour cream
• 3 eggs, beaten
• 85g (3½oz) plain flour, sifted
• 50g (2oz) wholemeal flour, sifted
• ¾tsp baking powder
• ¾tsp caraway seeds, finely ground
• 300g (10oz) smoked salmon
• 200g (7oz) crème fraîche
• 50g (2oz) "caviar", such as Avruga

tip

Avruga comes from herring, and doesn't contain fish roe. It's delicious, and MSC approved too. Find it 
in Sainsbury's

PREPARATION

STo make the pancakes, mix the milk, sour cream and eggs in a jug until well combined, then set aside. Sift both the flours and the baking powder into a bowl, making a well in the centre. Pour the egg mixture, caraway seeds and seasoning into the well and whisk from the inside out, incorporating all the dry mixture until it becomes a smooth batter.
Heat a large, heavy-based, non-stick frying pan; if it's a good pan you won't need to grease it, but brush with a little melted butter if necessary. Add the batter to the pan in teaspoonfuls to make small pancakes. When bubbles start to appear, turn the pancakes and cook for another minute. Cook in batches. Set the pancakes aside to cool.
To serve, top the pancakes with a slice of smoked salmon, a small amount of crème fraîche and the caviar.

Source:

http://www.womanandhome.com/recipes/532712/smoked-salmon-pancakes-8232-with-cream-and-caviar

Selyodka Pod Shuboy

Salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream—mayonnaise dressing in this beautiful composed salad.

SERVES 6-8

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• Kosher salt and freshly ground black pepper, to taste
• 3 filets salted herring, rinsed and roughly chopped
• 1⁄2 small yellow onion, minced
• 2 medium peeled and boiled Yukon Gold potatoes, grated
• 3 medium boiled carrots, grated
• 6 hard-boiled eggs, whites and yolks separated, each passed through a fine strainer
• 1⁄2 Granny Smith apple, cored, peeled, and grated
• 2 medium boiled beets, peeled and grated
• 1⁄4 cup chopped fresh dill
• Carrot rose, to garnish (optional)

Instructions

Whisk together mayonnaise and sour cream in a small bowl and season with salt and pepper; set aside. Place herring in the bottom of a shallow 1 1⁄2-qt. oval dish, and top with 1⁄3 dressing. Sprinkle onions on top, then cover with grated potatoes. Top potatoes with carrots and 1⁄2 the remaining dressing. Combine half the sieved egg yolks and half the sieved whites in a small bowl, then spread over dressing. Top with apples, then beets. Spread remaining dressing over beets to cover. Create three even rows across top of salad with remaining egg yolks and three rows with remaining whites; fill in gaps with rows of dill. Garnish with a carrot rose, if desired.

Source:

http://www.saveur.com/article/Recipes/Selyodka-Pod-Shuboy-Layered-Herring-Salad

Buckwheat Kasha With Mushrooms – Гречневая Каша с Грибами

Kasha is a backbone of Russian cuisine. Although kasha is porridge made from all kinds of grains, one of the most common kashas is grechnevaya kasha – buckwheat kasha. In fact, Russia is the #1 producer of buckwheat. There is an old Russian proverb that states “Каша – матушка наша, а хлебец ржаной – отец наш родной” – (Kasha is our mother, bread is our father).

Kasha is very filling and nutritious. During the long, harsh Russian winters, kasha was served in many different ways. This recipe is a very classic preparation. Russians ate a lot of salt pork and mushrooms to make up for the lack of fresh meat. Many dishes incorporated these two ingredients. Savory, flavorful and so delicious, this kasha will satisfy our modern tastebuds just as it did our ancestors.

Serves: 6-8

Ingredients

• 1 oz dry mushrooms
• 3-4 strips of bacon, sliced into small portions (lardons)
• 1 onion, finely diced
• 2 Tablespoons butter
• 1½ cups buckwheat
• 2¾ cups boiling water
• Salt

Instructions

On a dry skillet over medium heat, roast the buckwheat until it's a golden brown color.
Re-hydrate the mushrooms by placing in a bowl and covering with hot water.Let it stand for about ten minutes.
Meanwhile, in a medium pot, cook bacon over medium heat until golden brown and crispy. Transfer with a slotted spoon to drain on a paper towel.
Pour out all the bacon grease, except 1 Tablespoon and cook the onion, seasoning with salt, in the same pot, over medium heat 5-8 min, covered, until soft and beginning to brown.
Drain, rinse and chop the mushrooms.
Add the butter, mushrooms and buckwheat. Roast for 2-4 min, until the buckwheat is aromatic.
Pour in the boiling water, bring to a boil, season with salt, reduce the heat to low and cook for about 30 min, until the buckwheat has cooked through.
Add the bacon to the kasha when adding the water or stir it in when the kasha is cooked.
Add a slab of butter to the warm kasha when serving.

Source:

http://www.olgasflavorfactory.com/ontheside/side-dishes/buckwheat-kasha-with-mushrooms/

Potato Pancakes With Meat Filling – Картофельные Блины с Мясом / Драники

I confess. Potato pancakes are my weakness. No matter how many different types of food that I cook and love, potato pancakes still remain my favorite. My Mom would make these on Saturday mornings, and I can still picture her standing next to the stove, making batch after batch as we all sat around the kitchen table, smacking our lips as we forked down the golden and crispy potato cakes. Some of us had them with sour cream, others with just a bit of butter. I can never decide which I prefer, usually indulging in both. You can make the potato pancakes without the meat (you’ll have double the amount of pancakes), and that’s what I usually do, but adding meat will ensure a hearty meal with protein. (Besides, my husband likes to have meat with every meal, so I kind of have to if I make these if I’m serving them for dinner. He claims that if there is no meat, he will be hungry again in half and hour.) These are definitely worth any of the effort that goes into making these.

Serves: 14-16 pancakes

Ingredients

Potato Pancakes:

• 2½ lbs Yukon Gold potatoes (about 6 large)
• 1 egg
• 2 Tablespoons flour
• 2 Tablespoons sour cream
• 1 small onion or half of a large onion
• ¾ tsp salt
• ⅛ tsp freshly ground black pepper

Meat Filling:

• ½ lb ground pork, or any other ground meat that you like
• 1 very small onion
• ¼ tsp salt
• ⅛ tsp ground black pepper
• 2 Tablespoons water

Instructions

Grate the potatoes on the finest grater or puree in a food processor.
Using a sieve, drain grated potatoes separating the liquid from the starch. Discard the liquid.
Add the grated potatoes to the bowl with the starch.
Grate the onion on the finest grater also.
Combine all the ingredients in a bowl.
Meanwhile, mix the meat filling ingredients together and set aside.
Heat about 1 Tablespoon of oil in a non stick skillet over medium heat.
Using a large spoon, portion out four pancakes.
Shape 1-2 Tablespoons of meat filling into a patty and place on top of the pancake.
Cover the meat with more potato mixture.
Cook until golden on both sides.

Source:

http://www.olgasflavorfactory.com/appetizers/potato-pancakes-with-meat-filling/

Belarussian Potato Babka – Белорусская Картофельная Бабка

I love recipes that feature my Belarussian roots. I can still remember watching my grandmothers make potato babka and climbing up on the chair behind the kitchen table to enjoy this potato goodness. I have come to find out that my husband, also with strong Belarussian roots, grew up eating this too. My uncle Leonid reminded me of this great recipe and I decided to make it. It turned out even better than I remembered and I wondered why I hadn’t made it sooner. It’s very similar in taste to Potato Pancakes, but cooked in a different way. The potatoes are creamy on the inside and crunchy on the outside. Using raw grated potatoes makes the texture so unique. Enjoy with a bit of sour cream and some fresh minced herbs.

Yields: 4 servings

Ingredients: 

• 2 lbs yukon gold potatoes
• 1 egg
• 1/2 tsp salt, 1/4 tsp pepper
• 2 Tbsp sour cream
• 2-4 strips of bacon, cut into lardons (small pieces)
• 1 onion, minced

Instructions:

Preheat the oven to 350 degrees.
Cook the bacon on medium heat until crispy and golden. Drain on a paper towel. Drain most of the bacon grease off, leaving about 1 1/2 Tablespoons and cook the onion, seasoned with salt, until tender and slightly golden. Meanwhile, peel and grate the potatoes on the finest grating surface of a box grater, or use a food processor. If you’re using a food processor, be careful not to over process the potatoes, it should still have some texture to it, and not be slushy. Drain most of the liquid from the potatoes by setting it in a strainer. You don’t have to press all the juices out of it, just lightly drain. Add egg, sour cream, salt, pepper and the onions and bacon. Butter 4 (4 oz) ramekins and fill each with the potato mixture. You can also use a 1 quart baking dish. Bake for 20-30 minutes. If the potatoes are cooked through but not golden on top, you can lightly butter the top of the potatoes and broil for 2-4 minutes. Serve with sour cream and freshly minced herbs, such as green onions and dill.

Other variations: You can grate a small onion on the finest surface of a box grater instead of sauteeing/caramelizing it. You can also brown some minced pork meat, or even beef or chicken(don’t use breast though). Layer half of the potato mixture, without the bacon and using grated onion, into the baking dish, spread the browned meat and top with the remaining potato mixture. Bake. You can also use browned sausage meat or goulash as the filling. If using this as the main course, not as a side dish, double the recipe.

Source:

http://www.olgasflavorfactory.com/main-course/belarussian-potato-babka/

Peppers With Potato Stuffing (Фаршированный Перец с Картошкой)

Peppers are colorful and pretty and are the perfect vessel to hold other food. It becomes a tasty plate for this food. I love all kinds of vegetables and its such a gift to enjoy the great abundance of them when they are in season. These stuffed peppers are a combination of gargen bounty. How gorgeous are these?

I think it’s a shame to bury all this healthy goodness and make it heavy and calorie-laden when it’s not necessary. I was determined to make these peppers full of flavor, feel luscious and creamy but at the same time keep as much nutritious value as possible. I definitely didn’t want limp peppers, watery potatoes with an overall bland taste. So, with a few magic touches and pulling a few tricks from up my sleeve, I think I reached that balance.

To prevent the peppers and potatoes from becoming watery and soggy, I precooked them, so they are still crisp and bright, but mostly cooked through, before I finished baking them in the oven. Since both peppers and potatoes exude a lot of liquid while they are cooking, that got rid of this problem.  Parboiling the peppers took out their crunch but kept their beautiful color with just the perfect texture. When I precooked the potatoes, instead of using cream, globs of cheese and butter, I used only enough butter to cook the onions and garlic and simmered the potatoes in part chicken broth and part milk. This also gave so much flavor to the potatoes. Using Yukon Gold potatoes helped to keep a crisper testure, since russetts have too much starch and would fall apart much quicker.  I got just enough starch from the cooking potatoes to create a luscious, creamy texture. To boost the flavor of the potato stuffing, I then added fresh chives, parsley, sun dried tomatoes and just a touch or Parmesan cheese, which has so much flavor, but much less calories when compared to most other cheeses. I again restrained myself from pouring on tons of cheese on top of all this goodness, sprinkling a modest amount. I was able to get away with using only 1/2 a cup of cheese for 8 servings!  I think it tastes better this way anyway.

Healthy food should taste so good, you feel great eating it but it tastes so delicious, you don’t even realize it’s healthy:). Yep, with some moderation, a few little  smart substitutions, and a little kitchen know-how, you’ve got a healthy meal that isn’t disappointing, but absolutely satisfying.

Ingredients:

• 4 medium bell peppers
• 1 large onion, finely chopped
• 1 garlic clove, minced
• 1 Tablespoon butter or olive oil
• 8 medium potatoes (6 1/2 – 7 cups when chopped)
• 2-4 thyme springs
• 1/2 cup chicken broth
• 3/4 cup whole milk
• 2 Tablespoons sun dried tomatoes packed in oil, minced
• 1-2 Tablespoons chives and parsley, minced, each
• 1/4 cup parmesan cheese
• 1/4 cup mozzarella
• salt, pepper, Montreal chicken seasoning

Instructions:

Preheat the oven to 375 degrees. Place a large pot of water to boil. While you’re waiting for the water, prep the ingredients. Cut the peppers in half. Take out the seeds and the ribs. You can use a small paring knife or even a spoon to scoop everything out.
Season the water generously with salt and when it boils, add the peppers and cook for 3-5 minutes, just until the peppers start to soften. Take out of the water and place on a towel to drain. Peel the potatoes and finely chop into about 1/4 inch pieces. If your peppers are on the larger size, you’ll need about 7 cups of potatoes, it the peppers are medium, 6-6 1/2 cups will be enough. In a large nonstick skillet, melt the butter over medium high heat, add the onion, and cook for about 5 minutes, until the onions are tender and beginning to golden. You can use oil instead of butter, but I like the taste of butter better. Add the garlic, and cook for about 30 seconds. Add the potatoes, thyme, season with salt, pepper and Montreal chicken seasoning. Add the chicken broth and milk. The liquid should barely cover the potatoes. You only need enough to simmer the potatoes.
If, while you’re cooking the potatoes, you think there isn’t enough liquid, as in, the potatoes are burning:), you can always add a little bit more milk or broth.
Cover the potatoes and simmer for 15-20 minutes. The potatoes should be softened, but still firm, you don’t want them to become mashed potatoes.
Dry the tomatoes on a paper towel and mince. For this recipe, you only want the clean taste of tomatoes, not the oil and herbs that they were packed in. Mince the herbs and grate the parmesan cheese. Mix it all with the potatoes. Place the peppers in a 13 x 9 inch baking dish. Fill the peppers with the potato stuffing. Top with the mozarella cheese. You can use any cheese that you like, Monterey jack, Swiss, Cheddar, Provolone, etc. Bake in the preheated oven for 25-35 minutes.

Source:

http://www.olgasflavorfactory.com/ontheside/side-dishes/peppers-with-potato-stuffing/

Potato Pampushki With Cheese Filling – Картофельные Пампушки с Творожной Начинкой

Reviving leftovers is a skill and an art worthy of attention. I don’t know about you, but most dishes, with some exceptions of course, are not very exciting to eat the next day.  It is such an accomplishment when you can bring something to the dinner table that nobody could ever guess was a re-created leftover and looks elegant and tastes amazing.

Pampushki are starchy little morsels usually served with soup, such as Borsch. Most of the time, pampushki are yeast rolls, often drizzled with butter and garlic. I’ll share a recipe with you another time.

These pampushki are made with potatoes. There are so many different variations of potato cakes. The unique touch about these pampushki is that they are made with a combination of mashed potatoes and shredded raw potatoes. They are creamy, but at the same time have some crunch to them from the raw potato. Golden and crisp on the outside, they contain a smooth, cheesy filling, made from farmer’s cheese, parmesan and chives. You can use just about any filling that you like, caramelized onions and bacon, meat, mushrooms, roasted veggies, smoked salmon, etc.

Serves: 16 pampushki

Ingredients

• 2½ cups mashed potatoes
• 1½ lbs of potatoes, about 4 medium-sized (preferably Yukon Gold)
• salt, pepper
• ½ cup farmer's cheese or ricotta
• ⅛ cup parmesan cheese, grated
• chives, minced
• 2-4 Tablespoons heavy cream
• oil, for pan frying

Instructions

Peel potatoes and grate on a box grater. Squeeze out all moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture.
Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. You can also add caramelized onions to the potato mixture for added flavor. Set aside.
In another bowl, combine the rest of the ingredients for the cheese filling.
Take about a ¼ cup of potato mixture and form into a patty. Place about a 1½ teaspoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape.
In a nonstick skillet, heat about 2 Tablespoons of oil and add the pampushki. Cook the potato pampushki on medium heat, about 5-7 minutes per side, until golden brown.
Drain the potato pampushki on paper towels. The potato pampuski are delicious with Borsch:). You can even make them half as small and serve as cute little appetizers.

Source:

http://www.olgasflavorfactory.com/appetizers/potato-pampushki-with-cheese-filling/

Russian Mushroom Barley Soup (Грибной Суп с Перловкой)

In the crisp, sunny autumn days, the forests of Russiaare full of people perusing the wooded floor for mushrooms. Mushroom foraging is almost a sport for Slavic people. For centuries, mushrooms have been a really substantial part of the diet, during the long winter months. Since the winter is so long and the warm weather doesn’t last very long, the meat supply was pretty scarce and had to be supplemented by mushrooms, which are hearty, savory and a perfect substitute.

When we still lived in Belarus, we would get together in groups and make our way to the forest with pails. Usually right after a few rainy days, the mushrooms were especially plentiful. We rustled though the leaves and pine needles, adding one mushroom after another to our pails, breathing in the pine-scented fresh air. I loved the comraderie of these expeditions – talking, laughing, and exchanging stories. We would come back home satisfied, rosy-cheeked and hungry. We would put a large pot of potatoes to cook and serve it up with bacon and onions. The star of the meal would be mushrooms, of course. Simply sautéed with the bacon and onions, or with sour cream, mushrooms are so scrumptious.

We would marinate and dry the mushrooms to enjoy throughout the cold, winter months. Mushroom soup was a favorite. I make it with all kinds of mushrooms, basically, whatever happens to be available.

Chanterelles are my favorite. In Russian, they are called lisichki, little foxes, or chanterelles in English. I love the texture, they are meaty, hearty and extremely delicious. In a light broth and with chunks of potatoes, creamy barley, onions and garnished with a bit of crispy bacon and fresh herbs, this soup is elegant and at the same time reminds me of those days in Grandma’s kitchen, where I ate it after a day in the forest.

*We always had an expert who knew exactly which mushrooms were good and which ones to steer clear of. Don’t pick mushrooms if you don’t have the needed knowledge. Some mushrooms are poisonous, so your best bet is to buy them in the grocery store.

Serves: 6-8

Ingredients

• ¼ cup barley, pearled
• 8 cups water
• 2-3 potatoes, peeled and chopped
• 3-4 strips bacon
• 1 onion, finely chopped
• 8 oz mushrooms, chanterelles (or any other)
• salt, pepper
• fresh herbs (dill, chives, etc), minced

Instructions

Rinse the barley. Place the water and barley into a medium pot. Season with salt, bring to a boil, reduce to a simmer and cook for about 20 minutes.
Add the potatoes and continue cooking at a simmer until the potatoes are tender.
Meanwhile, cut the bacon into small pieces, lardons. Cook on medium heat in a skillet until crisp. Drain on a paper towel.
Pour out all but about 1 Tablespoon of the bacon grease. You can pour it all out and add about 1 Tablespoon of butter to the skillet. Add the mushrooms, season with salt and cook on high heat. The mushrooms will exude a lot of liquid, keep cooking on high heat until all the liquid evaporates and the mushrooms are golden.
Add the onions, season with salt and pepper. Continue cooking on medium heat until the onions are tender and just beginning to turn golden.
Add to the soup and continue cooking until the potatoes are tender. Garnish with the bacon and fresh dill and chives. Serve with sour cream.

Source:

http://www.olgasflavorfactory.com/soups/russian-mushroom-barley-soup/

Pelmeni – Пельмени

Pelmeni are a staple in Russian cuisine. Almost every country has a dumpling filled with meat in its repertoire – pierogi, ravioli, tortellini, wontons, etc. The dumplings with meat filling are tiny morsels that are a perfect mouthful. We usually make a HUGE batch and store them in the freezer to have on hand for a quick dinner option. In Russia, one of the most famous types of pelmeni are the Siberian pelmeni. It is said that the women would make large amounts of pelmeni and take them outside in the winter, where they would freeze quickly and be stored for many warm dinners in the cozy izba (cabin). Usually, they are boiled in water, but they can also be sauteed in a small amout of butter or oil. Traditionally, the dough is made from water, flour, egg and salt and the filling is ground meat, salt, pepper and onions. Although I love this version and it’s the one I grew up eating and making with my Mama, I am offering another version that you may like to try.

The dough is an absolute dream to work with. I don’t even use any extra flour to roll it out, it doesn’t stick to my hands and is soft and pliable. The texture of the pelmeni is very tender too. For the filling, I borrowed a technique from the Chinese potstickers by adding very finely shredded napa cabbage. This cabbage is much softer than the regular cabbage, which ensures that it will cook through and since it tastes much more mild, the cabbage doesn’t overwhelm the flavor of the meat filling. The addition of the cabbage makes the filling extremely soft and juicy, not balled up into a hard, dense knob in the center of the dough. This recipe will give you 150-200 pelmeni. You can easily halve it and make less. With a little butter and sour cream, this is the ultimate comfort food for many Russians.

Serves: 150-200 pelmeni

Ingredients

Dough:

2 cups of water
2 sticks of butter
1 tsp of salt
2 eggs
6 cups of flour

Meat Filling:

2½ lbs of ground meat, I prefer pork
2 onions, finely chopped
1 garlic clove, minced
1½ Tablespoons butter
1 head napa cabbage, finely chopped (about 4 cups)
2½ teaspoons salt
2 teaspoon pepper
6 Tablespoons of water

Instructions

Pelmeni Dough:

In a medium pot, bring the water and butter to a boil.
Add the salt and two cups of flour all at once.
Mix vigorously with a wooden spoon.
Take off the heat, cool slightly and add the eggs.
Add the remaining four cups of flour.
Mix until combined.
Cover, and set aside, letting the dough rest for about 20 minutes.

Meat Filling:

Melt butter in a skillet. Add the onions and cook for about 5-7 min, until tender and starting to turn slightly golden.
Add garlic and cook for about 30 seconds.
Add to the ground meat.
Add the cabbage. It should be cut very finely.
Add the salt, pepper and water and mix to combine.

Assembling the Pelmeni:

Roll out the dough into a thin sheet.
Cut out 3 inch circles, using a biscuit cutter or a cup.
Place 1 heaping Tablespoon of meat in the center. Fold it in half.
Pinch the edges together, making sure not to have any air remain.
Take hold of the corners and pinch them together.

Freezer Storage:

Sprinkle flour on a wooden board and arrange pelmeni in a single layer on top of the flour.
Place in the freezer for 20-30 min, until the pelmeni are hard.
Transfer the pelmeni in a ziptop bag and store in the freezer.

To cook:

Add 1 bay leaf, 3-5 peppercorns to a pot of water. Season with salt and bring to a boil.
Add the pelmeni, (no need to thaw) and cook just until the pelmeni float to the top, about 5 min. Make sure not to overcook them.
Serve with butter, sour cream, vinegar, fresh herbs, etc.

Source:

http://www.olgasflavorfactory.com/appetizers/pelmeni/