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Sunday, May 31, 2015
Saturday, May 30, 2015
#PelmeniToGo #delicious #handmade #pelmeni #worldofdumplings #farmtotable #Orlando #cuisine #foodporn #deliciousness #happy #Saturday #comfortfood #happiness #authentic #dumplings #good #morning #yummy #cooking #recipeoftheday #nomnom #foodie #farmtofork #steroidfree #noGMO #real #food #fresh #organic via http://ift.tt/1Kvlri1
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#PelmeniToGo #delicious #handmade #pelmeni #worldofdumplings #farmtotable #Orlando #cuisine #foodporn #deliciousness #happy #Saturday #comfortfood #happiness #authentic #dumplings #breakfast #good #morning #yummy #cooking #recipeoftheday #nomnom #foodie #farmtofork #steroidfree #noGMO #real #food #fresh via http://ift.tt/1AALIf0
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Горяченькие вареники с картофельной начинкой, приправленные жареным луком со шкварками или просто сметаной. Звучит как сказка) Но не все так просто. Так как тесто для вареников пресное, то их вкусовые качества напрямую зависят от начинки, поэтому начинка должна быть очень вкусной. К сожалению магазинные полуфабрикаты не ровня домашним вареникам, так что если хочется полакомиться этим блюдом приходиться изрядно повозиться. P.S..: Вареники с картошкой прекрасно подходят для постного стола. Но чтобы они соответствовали постному блюду тесто нужно замешивать на воде, а в начинку из картошки вместо сливочного масла добавить поджарку из лука на растительном масле, ну и естественно никакой сметаны. Вместо сметаны вареники с картошкой можно подать с поджаркой из лука. Наши домашние вареники 1 кг – 800 тг http://ift.tt/1Qf7RkB
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Friday, May 29, 2015
ritualrecipes: pelmeni pelmeni are russian dumplings consisting of a filling (typically minced meat, fish, or mushroom) wrapped in a thin dough. they’re easy and simple to make, and could be offered to slavic deities or house spirits (like a domovoi). be warned, this recipe makes A LOT of pelmeni (about eighty) so if you don’t want that much, feel free to cut the recipe in half etc. pelmeni can also be frozen and stored fr quite a while. ingredients: fr the dough - 2 large eggs - 2/3 cup water - ½ teaspoon salt - 1 tablespoon vegetable oil - 3 ¼ cups all-purpose flour fr the filling - 1 large finely grated onion - 8 ounces ground pork - 8 ounces ground beef - 1 ½ teaspoons salt - ½ teaspoon pepper here’s what you do: in a large bowl, combine eggs, water, oil, salt, and half the flour. add the rest of the flour and stir until a smooth dough forms. sprinkle some flour onto yr kitchen surface and turn the dough on it and knead until it’s no longer sticky. wrap it in plastic and leave fr about half an hour. it can be refrigerated until it’s ready to use. in a medium bowl, combine the grated onion, the pork and beef, and the salt and pepper (even other spices if you wish; i sometimes use chilli), until it’s thoroughly mixed. grab the dough frm the fridge, and cut it into eight equal pieces. while keeping the rest of it covered, roll one piece of it into a finger-width cylinder. cut the cylinder into ten pieces. roll each of the pieces into about a two-inch circle. spread 1 teaspoon of the meat filling into the middle of the circle. pick up the circle and fold it to create a half-moon shape and pinch the edges together. it’s important to make sure there is no air in the dumpling, which could cause them to burst and spill the filling while yr cooking. put a large saucepan of salted water on to boil. put about ten pelmeni in each time. when they rise to the surface of the boiling water, boil them fr an additional one to two minutes. remove the pelmeni frm the water with a slotted spoon, and place them on a wet plate to prevent frm sticking. repeat with the remaining uncooked dumplings. once done, pelmeni are typically served with sour cream and topped with melted butter, but some serve them with soy sauce. you can also lightly fry them in butter until they turn a golden brown. finally, set it out and dig in !!!
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foodblogfood: Us Russians are a simple people, food needs longevity as well as a dollop of sour cream. Here’s a recipe I found that is pretty damn close to that of my mother for “pelmeni” - I’m fairly sure that it is traditionally a Siberian dish, but I like to think us Eastern European types have enough in common to quit the food feuds that our babushkas, bhabshas and aunts stir. Anyway, here’s the awesome recipe! DOUGH: 3 c flour warm boiled water 3 eggs 1 tsp salt (amount may vary to taste) 1 tsp sugar (optional) FILLING: 500 g beef 500 g pork 1 onion ½ c beef broth 1 tsp salt seasoning to taste DOUGH METHOD: Sift the flour with the salt onto a smooth clean surface. Start adding the mixture of the liquids into the pile of flour in small amounts, trying to incorporate the liquid into as much flour as possible each time. After a while all the flour will be moistened; keep adding the liquid in small amounts, kneading the dough very vigorously after each time. The dough might seem soggy right after you add the mixture, but after you beat it for about minute, it takes in the moisture out, and more has to be added, actually. Keep adding the liquid until the dough becomes mixed throughout very evenly, soft enough to manage, but resilient to the touch, and very stretchy. I usually have 1 or 2 ounces left of the water mixture after the dough is done. Roll the dough into a ball, wrap in plastic wrap and place in the refrigerator for about 30-40 minutes. FILLING METHOD: to save time, you can load all the ingredients into a good food processor with a meat-cutting blade, and ground them evenly, but not too finely. Add seasonings to taste. Now you are ready for the fun part. FOLDING FUNTIMES!: To assemble pelmeni, first you have to make thinly rolled circles of dough. You may roll out large portions of dough and cut the circles out with a glass, or roll out the pieces of dough separately. The dough should be very thin, approximately 1/32 of an inch, and look translucent. While one person is making the circles, the others can be putting the filling by tablespoons onto the middle of each circle and sealing the meat tightly. Fold the circle over in half, squeeze the edges together all the way around, and gradually pinch the edge down as you would on a pie crust, until it looks like a braid. To make the process go faster, you can use Pelmeni mold. When you are wrapping, please make sure there are no holes in the dough if there are holes, the meat tends to be hard after cooking. As you are making the pelmeni, put them onto a flour-dusted plate, and keep dusting between layers, so they dont stick together. To cook the pelmeni, bring a large pot of salted water or broth (for better flavor) to a boil, and load you pelmeni into the pot. They will be ready when they float to the top. Take the pelmeni out with a strainer, and serve hot, drizzled in butter, with lemon juice, vinegar and sour cream in separate dishes to be used as a garnish. You could also add a small salad made of coarsely chopped tomatoes and cucumbers in sour cream to add some refreshing color and a burst of vitamins. If you feel you have made too many pelmeni, feel free to freeze them before they are cooked; they keep in a freezer for a very long time. This recipe was sourced from: RusCuisine
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Курзе с мясом😋 Понадобится Для теста Мука 3 стакана (+/-) Вода 1 стакан 1 яйцо Соль Для начинки 500 фарша Лук 2шт Зелень кинзы и/или петрушки Черный молотый перец, красный жгучий молотый перец, соль Уксус по желанию(я добавляю 2 ч.ложки) Поставить тесто и оставить на 20 минут.Для начинки измельчить очень мелко лук и зелень посолить,поперчить.Смешать с фаршем. А далее все как всегда. Отрезаем небольшой кусочек теста, раскатываем, нарезаем стаканчиком на кружки, на середину каждого кладем начинку и слепляем края. Традиционно курзе лепятся косичкой.Я слепила и те и другие(пельмени) Слепленные курзешки варятся в кипящей подсоленной воде 7-10 минут (после всплытия). Я в тарелку с курзе кладу кусочек сливочного масла, накрываю другой тарелкой и аккуратно встряхиваю, чтобы масло распределилось по всему объему.Подаем со сметаной с чесноком или с любым вашим любимым соусом. http://ift.tt/1EtGyfD
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Thursday, May 28, 2015
#homemade #pelmeni #dumplings #Russian #russiandumplings #food #foodie #handmade #instafood #foodstagram #pelmenidumplings #russianpelmeni #beef #beefpelmeni #beefdumplings #curry #cilantro #homemadedumplings #handmadepelmeni #handmadedumplings #housewife #minidumplings #theworks http://ift.tt/1EtGvjO
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Den heutigen freien Tag habe ich genutzt, um #Pelmeni zu machen. Das sind #russische #Teigtaschen, die mit #Hackfleisch gefüllt werden. Hatte mir extra diesen #Pelmenimaker zugelegt, aber musste dann feststellen, dass es mit Hand viel besser geht und schöner aussehen tun sie sowieso. Ich muss sagen, ich bin etwas #stolz auf mich 😤 Sind mir gut gelungen und haben super geschmeckt 👌😋 Habt ihr auch schonmal Pelmeni gegessen? #russianfood http://ift.tt/1EtGv3e
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#pelmenimachen#läuftbeiuns#yummiyummi#profis#russian 👌 🙊 http://ift.tt/1RinDxu
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Wednesday, May 27, 2015
Late night dumpling adventure with @ambermcpartland and @jameshansen830! #Russian #dumplings #russiandumplings #latenight #adventure #food #foodie #foodgasm #foodporn #foodstagram #instafood #instagood #seattle #fremont #pelmeni #dumplingtzar #pelmenidumplingtzar #beefdumplings #potatodumplings http://ift.tt/1GyT8QN
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