Subj : Pelmeni (Steamed Lamb Dum
To : Ben Collver
From : Dave Drum
Date : Thu Dec 29 2022 05:38:00
-=> Ben Collver wrote to All <=-
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Steamed Lamb Dumplings (Pelmeni)
BC> Categories: Dumplings
BC> Yield: 4 -6
Dumplings can be found in most every cuisine – from Italian raviolis to
Indian samosas, Polish pierogies to Spanish empanadas. But Chinese
dumplings may have been the first.
Dumplings first became a part of the festivities during the Ming Dynasty,
and by the subsequent Qing Dynasty they were already a widely accepted
part of the New Year tradition, particularly in northern China. In part,
the role that they play in New Year’s celebrations is symbolic.
This is a very tasty dumpling from Georgia ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Khinkali (Meat-Filled Dumplings)
Categories: Beef, Pork, Pastry, Vegetables, Herbs
Yield: 8 servings
MMMMM--------------------------DOUGH---------------------------------
2 c A-P flour; more for work
- surface
1/2 ts Fine sea salt
1/2 c Water
1 lh Egg; beaten
Olive oil; for greasing
MMMMM----------------------MEAT FILLING------------------------------
4 oz 80% lean ground chuck
4 oz Ground pork
3/4 c Water
1/3 c Fine chopped yellow onion
2 tb Fine chopped fresh cilantro
2 tb Unsalted butter; melted
1 ts Fine sea salt
1/4 ts dried summer savory or mild
- thyme
1/4 ts Coriander seedl crushed
1/4 ts Caraway seed; fine chopped
1/4 ts Fresh ground black pepper;
- more for serving
1/4 ts Crushed red pepper; or more
1/8 ts Ground cumin
1 cl Garlic; fine chopped
2 f Fresh bay leaves; for
- cooking water
MAKE THE DOUGH: Stir together flour and salt in a medium
bowl. Make a well in center of dry ingredients, and add
1/2 cup water and egg. Stir with a wooden spoon until a
shaggy dough forms. Turn dough out onto a lightly
floured surface, and knead until smooth and elastic, 4
to 5 minutes. Place dough in a lightly oiled bowl, and
cover loosely with plastic wrap. Set aside.
MAKE THE MEAT FILLING: Using a fork or your hands, stir
together all meat filling ingredients in a large bowl
until ground meat is completely broken up and mixture is
well blended.
Divide dough into thirds. Shape 1 dough portion into a
ball, and roll out to about 1/4" thickness on a lightly
floured work surface. (Keep the remaining dough portions
covered with plastic wrap while you work.) Using a 2 1/2"
round cutter, cut out 8 dough circles, rerolling dough
scraps as necessary.
Roll each dough circle into a larger 4" circle. Place
about 1 tablespoon (about 1/2 ounce) meat filling in
center of each dough circle, and pleat dough edge,
gathering top like a pouch to enclose filling. When you
have pleated all the way around, pinch top edges
together firmly, and give the dough a little twist to
make a stem and to make sure the khinkali is well
sealed. (If you don’t want the stems, lightly press the
twisted stem down into the dumpling with your finger.)
Place finished dumplings on a piece of lightly floured
parchment paper; cover loosely with plastic wrap, and
repeat process with remaining dough portions and
filling.
Bring a large pot of salted water and bay leaves to a
boil over high. Carefully add half of dumplings to
water, and stir gently with a wooden spoon (without
piercing dumplings) to make sure they don’t stick to
bottom of pot. Boil until dough is tender and meat is
cooked through, 8 to 10 minutes. Remove khinkali with a
spider, and drain on paper towels. Repeat with remaining
half of dumplings. Sprinkle khinkali with black pepper,
and serve hot.
NOTES: Khinkali are designed to be eaten by hand. Hold
each dumpling by its stem (like an open umbrella) and
take a small bite from the side of the cushiony top,
sucking out the hot broth before digging into the
filling. Discard the stem.
By Carla Capalbo
RECIPE FROM:
https://www.foodandwine.com
Uncle Dirty Dave's Archives
MMMMM
... Ambition is a poor excuse for not having sense enough to be lazy.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
