Sylke’s home cookingOn Sunday I spent the whole (very hot) day at my friend’s house making good food and talking. We were three, Yoko, Emil and me. Three people with very different backgrounds and bringing widely varying experiences yet working on the same project: making dumplings from around the globe.
Yoko and Emil had already met up once to make German Maultaschen which also sounded very interesting as they had decided to not only make a classic version but also one that was more out there for which they had gone foraging for stinging nettles and decided to use spelt flour.
This time it was Pelmeni time, a Russian dumpling type. I’ve had them before (the frozen kind) and knew they were very down to earth, mostly stuffed with minced meat and a little seasoning. Again, Yoko wanted to make a classic version, Emil opted for a vegetarian potato and cabbage mix in a spelt dough, and I picked up a suggestion from the web to use lamb mince with a little mint.
Emil turned out to be quite the pro in dealing with the dough, the absolute opposite of me. There is a reason why I stay away from it as it never turns out the way it should… This time it was extremely sticky again and because of the high temperatures that didn’t change much even with extra flour. On top of that we started making the dough cut-outs too big and had to change that after about a third of the way.
When the dough cut-outs were all stuffed and shaped they were boiled in hot water.
We had the dumplings with a nice refreshing cucumber salad, crème fraîche and a vegan soft cheese cream dip.
The result was a bit surprising as all of us loved the potato and cabbage stuffed dumplings most. There were a few of those made with leftover classic dough and I thought they were the absolute best. The meaty ones were fine too but I’ll have to try them again on a cooler day (I took some home to freeze).
#Mastonom #HomeCooking #Cooking #DumplingProject #FusionKitchen #Food #SylkewebFood #SylkewebFood202606 #Sylkeweb202606
Yoko and Emil had already met up once to make German Maultaschen which also sounded very interesting as they had decided to not only make a classic version but also one that was more out there for which they had gone foraging for stinging nettles and decided to use spelt flour.
This time it was Pelmeni time, a Russian dumpling type. I’ve had them before (the frozen kind) and knew they were very down to earth, mostly stuffed with minced meat and a little seasoning. Again, Yoko wanted to make a classic version, Emil opted for a vegetarian potato and cabbage mix in a spelt dough, and I picked up a suggestion from the web to use lamb mince with a little mint.
Emil turned out to be quite the pro in dealing with the dough, the absolute opposite of me. There is a reason why I stay away from it as it never turns out the way it should… This time it was extremely sticky again and because of the high temperatures that didn’t change much even with extra flour. On top of that we started making the dough cut-outs too big and had to change that after about a third of the way.
When the dough cut-outs were all stuffed and shaped they were boiled in hot water.
We had the dumplings with a nice refreshing cucumber salad, crème fraîche and a vegan soft cheese cream dip.
The result was a bit surprising as all of us loved the potato and cabbage stuffed dumplings most. There were a few of those made with leftover classic dough and I thought they were the absolute best. The meaty ones were fine too but I’ll have to try them again on a cooler day (I took some home to freeze).
#Mastonom #HomeCooking #Cooking #DumplingProject #FusionKitchen #Food #SylkewebFood #SylkewebFood202606 #Sylkeweb202606
