Though they come in all shapes and sizes, dumplings are a near-universal culinary constant as almost every culture has one. So naturally, dumpling recipes are incredibly versatile, coming with a wide array of fillings, wrappers, shapes and sizes. Eaten as an appetizer, dessert, side dish or for the main meal, they might just be the ultimate comfort food.
Chicken and shrimp go together surprisingly well, and this dish is no exception. In March of this year (2021), I posted a blog about Russian Pelmeni. Since then, Brion & I have had ‘pelmeni’ numerous times in which I’ve experimented with various fillings. In case you’re not familiar with these dumplings, traditional Russian pelmeni consist of a filling wrapped in thin, unleavened dough. The word “pelmeni” describes the ear-shaped appearance of these dumplings.
When I made them for the March blog, I used a different technique for preparing them. Instead of making them into the traditional ear shape, I rolled the dough out into a large rectangle. I then spread the raw meat filling over it very thinly and rolled it up in a jelly roll fashion. After slicing the roll into 2-inch pieces, they were steam cooked in broth in a skillet. It’s a quick and easy take on authentic pelmeni.
Since Brion & I eat a lot of chicken and shrimp, I could see no reason to ‘develop’ a new version with an almost oriental twist on it.
Shrimp & Chicken Pelmeni
Broth for Steaming Pelmeni
Broth for Steaming Pelmeni
In a bowl, combine all dough ingredients & knead until a smooth dough ball forms, about 10 minutes. Cover with plastic wrap & set aside to rest until your filling is prepared.
Chop mushrooms & mince garlic. In a skillet, heat butter & add garlic. When aromatic & light golden, add mushrooms & a light sprinkle of salt. Cook for about 2 minutes, until fragrant, soft & roughly a third of the original volume. Set aside in a bowl to cool.
Chop shrimp into pieces the size of large peas. Add to the mushrooms with the chicken, green onion, water chestnuts & ginger. Combine with a fork.
Stir together salt & white pepper, sugar, soy sauce & water. Pour over the filling; stir to mix & firm up. Cover & set aside to rest for 30 minutes.
Once dough has rested, transfer to a floured surface. Roll out the dough into a large, THIN rectangle. Spread filling over the dough, leaving a 1/4-inch at the far side of the dough.
Tightly roll dough up, starting from the wider side, forming a log. Put seam side down to seal the edges. Seal ends of the dough as well. Using a very sharp knife, cut the dough log into 2-inch sections.
In a large skillet that will accommodate all pelmeni, heat oil & cook onion until translucent. Add garlic & continue cooking until fragrant. Add grated carrot; cook about 1-2 minutes more.
Place pelmeni rolls on top of veggies, add vegetable broth, salt & pepper. Cover with a lid & simmer for 30 minutes on a low heat. Check pelmeni from time to time, to make sure there is still some broth in the skillet. Add more broth if it evaporates too fast. Garnish with extra sliced green onions if desired. Serve.
- A nice condiment for these dumplings would be a sweet chili sauce.
Recently we purchased a bag of apples that turned out to be a bit too mealy to eat fresh. Making them into applesauce seemed like the best solution to the problem. One thing for sure, there’s no shortage of ways to make use it it, from an oatmeal stir-in to a pork meat accompaniment.
Baking with applesauce to replace some or all of the fat adds fiber and reduces calories in cakes, muffins and breads. Because of its water content, it will also help keep baked goods moist and fresh longer. Applesauce acts like the fat because it keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery texture. I’ve noticed that sometimes you need to lengthen your baking time a bit when using applesauce.
Over the years there have been countless recipes for various pudding cakes. While baking, the cake portion rises to the top and a creamy pudding-like sauce forms on the bottom. This fall version does not disappoint.
Carrot Pudding Cake
Preheat oven to 350 F. Spray a 9 x 9-inch baking dish with baking spray.
Using a large bowl, whisk together flour, baking powder, salt, sugar & spices.
In a medium bowl, whisk together applesauce, milk, melted butter, vanilla & grated carrots. Gradually whisk the wet ingredients into dry ingredients; scrape batter into baking dish.
In a small bowl, whisk together white & brown sugar & either chopped walnuts or whole pepita seeds. Sprinkle over batter. Carefully pour the hot water over the top.
Bake for 45-55 minutes or until middle is set. After removing from oven, allow to cool for 10 before serving with ice cream or whipped cream.
My love for noodles, dumplings, etc. probably could be accredited to my German heritage. This recipe for Russian pelmeni has been hovering in my ‘must try’ file for quite some time, so today’s the day.
It seems most food historians agree that these Russian dumplings originated in Siberia. Although pelmeni forms the heart of Russian cuisine and culture, it does have numerous look-a-likes in particular the Ukrainian vareniki and the Polish pierogi. The easiest way to spot the difference is to look at the shape and size; a typical pelmeni is almost circular and about two inches in diameter. The other forms are usually more elongated and larger in size. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked. Pelmeni will never have a sweet filling , unlike its Ukrainian counterpart. The recipe may actually be an adaptation of Chinese pot stickers.
Fillings differ but essentially they are ground meat (pork, beef or sometimes lamb), fish or mushrooms as well as being quite spicy.
The word pelmeni comes from ‘pelnyan’ which means ‘bread ear’, a reference to the food’s ear-like shape.
Although this meal was favored by hunters who were looking for light, easy to prepare, nourishing food to take with them on long trips in the winter, its also seen as Russian fast food among students or bachelors.
This recipe gives you the option of making traditional pelmeni or using an alternate method called ‘lazy’ pelmeni. Both equally as good.
For Cooking 'Lazy' Pelmeni
In a bowl, combine all dough ingredients & knead until a smooth dough ball forms, about 10 minutes. Cover, set aside & allow dough to rest until your filling is prepared.
In a bowl, combine ground meats, onion, garlic, salt & pepper. Mix well.
FOR THE TRADITIONAL PELMENI:
Divide the dough in half & roll each portion out into 1/8-inch thickness on a lightly floured surface. Cut into 2-inch diameter circles & place about a teaspoon of the filling on each circle. Fold the circle in half & crimp edges well, then bring the ends together & crimp. Repeat to use remaining dough & filling. It is best to refrigerate or freeze finished pelmeni before you are ready to boil them.
To cook, bring a large pot of salted water to a boil. Place pelmeni in the boiling water & cook until they float to the top then cook for about 5 minutes more. Remove with a slotted spoon to a bowl. Add butter & mix to coat. Serve with sour cream & fresh parsley.
FOR 'LAZY' PELMENI VERSION:
Once dough has rested, transfer to a floured surface. Roll out the dough into a large thin rectangle. Spread meat filling over the dough, leaving a 1/4-inch at the far side of the dough.
Tightly roll the dough up, starting from the wider side, forming a log. Put seam side down to seal the edges. Seal ends of the dough as well. Using a very sharp knife, cut the dough log into 2-inch sections.
In a large skillet that will accommodate all pelmeni, heat oil & cook onion until translucent. Add garlic & continue cooking until fragrant. Add carrot & 1 bay leaf; cook until the carrot is tender, about 1-2 minutes.
Place pelmeni rolls into the skillet with veggies, add the vegetable broth, salt, pepper & the other bay leaf. Cover with the lid & cook for 30 minutes on low heat. Check pelmeni from time to time, to make sure there is liquid in the skillet. Add more if it evaporates too fast. Garnish with fresh parsley. Serve immediately with sour cream if you wish.
Its like a mix between carrot cake and apple pie. Vegetables and fruit in a pie …. this recipe never fails to be fantastic even if you don’t like zucchini.
The oral history of pie predates its written record. Many cooks stand by family secrets scrawled on stained index cards. It seems, pie is eaten for breakfast, with lunch and for dessert after dinner. In many ways, pie is more prized because it takes time and effort, a slice carries more importance than a cookie, but is less fussy than cake.
The perfect pie (or galette), is built on two things …. a well made crust with a flaky texture and golden color and a fresh, well set, flavorful filling.
The combination of carrots, apple and zucchini is something special. The carrots and zucchini are really interchangeable, so if you’d like to use more of one than the other, no problem.
When baked, zucchini has a similar texture to an apple; it gets soft but retains some texture. Add the same warm, fragrant spices as in an apple pie, lemon juice, a bit of extra sugar to compensate and you got it!
This recipe has been one of my fall favorites for many years and we still enjoy its wonderful flavor.
Spicy Harvest Galette
Prepare pastry & either use 6 mini flan pans or one 9"deep pie pan. Preheat oven to 425 F.
In a large bowl, combine apples, zucchini, carrots, nuts & flour; toss to coat.
In a medium bowl, cream together brown sugar & butter; add cinnamon, cardamom, salt, lemon juice, vanilla, orange zest & 2 eggs. Blend well. Add apple mixture & combine well.
Roll out pastry larger than your pans. Line pans leaving the jagged edge to fold over filling. Make a few pastry designs for the tops if you wish. Spoon filling into a pastry lined, mini pans. Flip rough edges over filling. Top with pastry in a fall leaf pattern. In a small dish, blend egg wash & brush over crust.
Bake for 40-50 minutes or until deep golden brown. If necessary, cover pies loosely with foil during last 15 minutes of baking to prevent excessive browning.
Serve warm with whipped cream. Store any 'leftovers' in refrigerator.
- I laid the grated zucchini on paper towel & placed the grated apple in a strainer while I prepared the rest of the ingredients. In both cases, I did NOT hand squeeze them as you still need some of that moisture to prevent having a dry filling when baked.