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) .