How To Make Russian Pelmeni | Домашние пельмени recipe dinner ideas dumpling
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How to make Russian pelmeni with beef and pork at home. A traditional and delicious recipe for hand-made Russian pelmeni filled with a pork and beef, flavored with onions and garlic! Watch this video to learn how to make the perfect pelmeni! They are cheap and tasty – and you’ll recall your childhood. You will have enough for about 6 dinners with this recipe, so if you are up for suffering through the process once, you will have a nice stash of these in the freezer. Serve these in a good quality chicken broth, or boil and butter them up, then dip in sour cream, vinegar or ketchup.It is so common to eat pelmeni ( dumplings) everywhere in Russian speaking countries.
This dish is very filling; usual serving per person is around 10 pelmeni each. It doesn't take long to cook them, but the preparation process can take up to one hour. If you make more of them, you can store them in your freezer for later. I prefer them fried, however the boiled soup version is much healthier. Definitely a must try dish, I hope you enjoyed it! They are lovely on a cold winter day. The dough is what really makes pelmeni what they are. When making the dough it's important to not overdo with the liquid. The dough has to be dense and elastic, so that later it could be rolled out very thin.
Thanksgiving Dinner in a Dumpling - Consumed Ep. 13
Mimi Cheng's serves Thanksgiving dumplings filled with turkey, stuffing and gravy. For dessert, pumpkin cheesecake dumplings!
Mimi Cheng's is the East Village's new dumpling den known for its traditional pork, chicken and veggie dumplings. But, every month the shop offers an unconventionally-filled option. What does Thanksgiving dinner and dessert look like in dumpling form? Watch above.
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How to Make Dumpling Soup | The Pioneer Woman - Ree Drummond Recipes
On nights when you barely have time to chop an onion, this dumpling soup comes swooping in to save the day. Why? Because it's a filling, comforting, soul-enriching meal that is on the table in under 20 minutes! There is no such thing as having too many easy dinner recipes up your sleeve, and nothing is easier than snagging a bag of frozen potstickers from the supermarket. An ideal family meal that beats takeout any night of the week, the tender dumplings floating in creamy miso broth are totally friendly. Of course, a dab of hot sauce or chili oil kicks it up a notch for everybody else.
What is dumpling soup made of?
As long as there are dumplings swimming in delicious broth, it's dumpling soup! This soup recipe starts with carrot, green onion, garlic, and ground ginger sautéed in a combination of vegetable oil and nutty sesame oil. Super flavorful miso is whisked into chicken or vegetable broth for a pleasantly salty, creamy soup base. Finally frozen dumplings, a weeknight hero, are added to the broth. The dumpling wrappers get tender so quickly in the broth that before you know it, it’s time to stir in some spinach and soy sauce and get out some bowls!
Is dumpling soup healthy?
Filled with simple ingredients like spinach, carrots, and broth, it's full of vegetables and nutrients. Depending on the dumplings you choose, they'll likely provide some protein, too!
What's the difference between potstickers and dumplings?
A little pocket filled with meat and vegetables, potstickers are a type of dumpling. However, many foods from around the world can also be considered a dumpling. Take cheese pierogi, or even Ree Drummond's delightful apple dumplings, for example. Basically, you can define just about any filled dough pocket as a dumpling. For this recipe, you can use any sort of Asian-inspired mini dumplings potstickers, or wontons. Most grocery stores will have at least one of these options in the freezer section!
What's the best way to store leftover dumpling soup?
If you have any dumpling soup leftovers, store them in an airtight container in the fridge. They'll stay good for about 3 days!
Is there miso paste in dumpling soup?
While not all dumpling soups call for miso paste, this special ingredient, made from soybeans and rice, gives the broth body while adding an indescribably salty-sweet flavor. This recipe uses white miso, which is less fermented than yellow or red miso.
What goes well in dumpling soup?
While this super easy soup is delicious on its own, there's plenty of room for variation. Sliced mushrooms, added with the carrots, would make a hearty addition. Silky cubed tofu, stirred in with the spinach, is another classic. Or bulk up the soup with some extra broth and long, al dente noodles. And of course, a nice drizzle of chili oil or a jammy, medium-boiled egg would go a long way.
Is dumpling soup the same as soup dumplings?
While broth and dumplings are still involved, dumpling soup is not the same as soup dumplings. A dim sum favorite, soup dumplings are composed of delicate dough wrapped around pork or chicken dumpling filling (like a little meatball) that is swimming in savory broth. Gelatinous, solidified-when-chilled broth is the key to these miraculous mouthfuls.
YIELDS:
2 qt.
PREP TIME:
5 mins
TOTAL TIME:
15 mins
Ingredients
1 tbsp. vegetable oil
2 tsp. sesame oil
1 c. shredded carrots
5 green onions, thinly sliced, whites and greens separated.
3 garlic cloves. finely chopped.
1/4 tsp. ground ginger
1/4 c. white miso paste
6 c. chicken or vegetable broth, divided.
1 lb. frozen mini dumplings
3 c. baby spinach
3 tbsp. soy sauce, plus more to serve.
Hot sauce or chili oil, to serve.
Directions
1
In a large pot, heat the vegetable oil and sesame oil over medium heat. Add the carrots, green onion whites, garlic, and ginger. Cook, stirring frequently, until the vegetables begin to soften, 2 to 3 minutes.
2
In a small bowl, combine the miso paste with ½ cup broth, whisking until the miso paste is dissolved. Add the miso mixture and the rest of the broth to the pot and bring to a boil. Add the dumplings and bring to a simmer. Heat until the dumplings are heated through, 3 to 5 minutes. Stir in the spinach, cooking until the greens are wilted, 1 to 2 minutes.
3
Add the soy sauce and green onion greens. Serve hot with hot sauce or chili oil, and extra soy sauce.
Tip: This recipe was developed with chicken and vegetable dumplings but would be fabulous with anything available in stores such as pork, tofu, or mixed veggie!
The Original Chinese Dumpling Had a Unique Purpose | Ancient Recipes with Sohla
Sohla explores the history of Chinese dumplings and recreates a 2,000-year-old recipe for jiaozi from the legendary Chinese physician Zhang Zhongjing, in this episode of Ancient Recipes with Sohla.
THE RECIPES
For the wrappers:
- 2 cups all purpose flour
- 2/3 cup of boiling water
- Tapioca starch for dusting and rolling
For the filling:
- 4 to 5 pieces dried licorice root
- 2 teaspoons whole peppercorns
- ¾ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- 2 tablespoons peeled and roughly chopped ginger
- 2 tablespoons jujube fruit
- 8 ounces boneless mutton, finely chopped
For the wrappers
1. Place flour in a medium bowl. Slowly drizzle in ⅔ cup boiling water, mixing constantly with chopsticks, until dough starts to hold together in shaggy pieces.
2. Cover bowl with plastic wrap and let rest 15 minutes.
3. Mix until dough comes together and forms a shaggy ball. Transfer to a lightly floured surface and knead, adding more flour as needed to prevent sticking, until dough is very soft, smooth, supple, and just a little bit tacky, about 10 minutes.
4. Dust dough lightly with flour and cover. Let rest 1 hour.
5. Divide dough into 3 equal pieces. Working with 1 piece at a time and keeping other pieces covered, roll out dough with your palms to make 12-long ropes. Cut each rope into twelve 1-pieces with a bench scraper.
6. Working with 1 piece of dough at a time and keeping other pieces covered, press your thumb into the cut side of the dough to flatten.
7. Dust lightly with tapioca starch and use a dowel to roll out into thin rounds, about 4 in diameter. Work from the center moving outward, applying slightly more pressure as you reach the edges to make them a little thinner.
8. Rub each wrapped lightly with starch to prevent them from sticking when stacked. Keep covered.
For the filling
1. In a mortar and pestle, grind together the licorice, peppercorns, cinnamon, and salt until fine.
2. Add the ginger and jujube and grind into a paste.
3. Stir the paste into the finely chopped mutton.
Assembling the dumplings
1. Take a spoonful of the filling & place it in the middle of the wrapper. Fold the wrapper over the filling pinching in the middle first to seal it. Then carefully fold the edges of the wrapper over on itself to create pleats. Pinch each pleat to seal it.
Boiling the dumplings
1. Bring a large pot of water to a boil. Gently place dumplings in the pot trying to avoid them bumping into each other too much.
2. When the water returns to a boil, add a 1/2 cup of cold water & place the lid back on.
3. Once the water returns to a boil again, add another 1/2 cup of cold water & return the lid.
4. Once that comes to a boil again, they’re done!
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Craig Brasen
Colorist
John Schlirf
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Tim Wagner
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Chris Kim
Executive Creative Director, A+E Networks
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Kate Leonard
VP, Brand Creative, History
Matt Neary
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