Many of you asked if you can use a mixer to knead the dough instead of doing it by hand. I've never had luck with it and based on a bit of googling it sounds like no one who knows what they are doing had luck with it either. The dough is too stiff, so at best it won't knead evenly and at worst it will burn out your motor. But keep in mind that all stand mixers are different (even different models of KA are different), so you can always give it a try and see what happens.
@@adamchurvis1 Rekt: When someone throws multiple rapid fire insults at a particular person so quickly that they don't have time to register the previous insults and are therefor speechless because they are trying to remember the insults so they can defend themselves. You destroyed him with facts 👌 nicely done sir.
Helen Rennie actually i’ve used a mixer to make pasta dough, the purpose of the food processor is to combine it quickly and will knead already. With a mixer, pre mix the eggs and water together and mix with the dough hook or paddle. You might have to knead a bit more though.
So, in college I liked to explore the backways of my town. One day I came upon this ugly little shop with hand painted russian on the windows, The walls were this ugly orange pain that was chipping. Oa green plastic garden rack were some books and a record player playing folksy music I'd never heard in a language I didn't understand (Now I know it was Russian) . A small cooler full of fluorescent-lit cans of soda hummed by a counter, and behind the counter were two of the biggest pots I'd ever seen, steaming away. At the pots was a tall , broad man. He looks at me and shouts "MEAT OR POTATO?" Taken aback, I make the correct answer "Meat?" he nods approvingly "SPICY?" "Sure?" He nodded and began assembling..something behind the pots "You TAKE BREAD." This, of course, brooked no argument. I nodded this time, I take bread. He casually waddles over to me and thrusts a Styrofoam container into my hands "5 dollars. Cash Only" I pay him 5 dollars, ignoring the fact that I hadn't seen a menu or made many choices on the menu. He pointed behind me "Fork. Napkin." then he turned back towards the pots. I opened the container, and inside were these tiny little dumplings covered in butter, a spicy red sauce, and sour cream, with a large hunk of rye bread soaking up the sauce. I sat down on a bench and ate them while watching the sky turn purple. I have never had a finer dining experience in my life.
Dear Helen, thank you so much for this awesome recipe. We live in Luxembourg, and our daughter studies in Berlin. There she ate Pelmeni for the first time at a Russian take-away stand, and she fell in love with it. So I wanted to make her happy with home made Pelmeni as she came home now to spend Christmas with us. She’ll be leaving again for Berlin in a few days so I made Pelmeni one last time before she leaves. I used your recipe again, of course. Your dough is the best. I think it’s because of the extra yolk you add. That dough is super-flexible and very easy to work with. And the meat preparation is also much better, compared to other recipes. The stock, butter and the herbs make it juicy and savory. Yesterday I made 82 Pelmeni, we ate 55 and I put the rest into the deep freezer. I’m experienced with Pasta making already, but I learned some new tricks from your video, which I am thankful for. Best wishes, stay safe and healthy. 😊👍🏼
I once made pelmeni. I spent all day shaping and my kids ate almost everything as I made them. Had to save some for my husband. I think I need to wait til my kids are older and are able to help, not just eat.
If you still want to make them, dumpling molds are sold. I have one from my grandmother since Soviet times, they cut the time on shaping pelmeni considerably, although they won't look at good as hand-shaped ones, but hexagonal pelmeni are still great. As a child I was usually one to add the filling to the dough on the mold, and then to seal the edges with rolling pin and to take pelmeni out of the mold.
as a russian i'd call this version of pelmeni really elevated and sort of more european than usual since pelmeni is originally an indigenous siberian peoples' dish. i have never seen pelmeni dough being made with any amount of eggs before! i really love the idea of adding gelatinized stock into the filling because yes, juicy meat is the star of the show here, and i usually eat half of my bowl of pelmeni dipping them in cold sour cream and the other half with butter and mustard (try it out it's de freaking licious)
Obsessively, & like a zen master who only has one focus in life, I have made several hundred of these since viewing this video recently. I love them with traditional sour cream or vinegar, and even kimchi & pickled ginger! This recipe has no equal & i’ve tried so many. It sounds silly but it’s almost emotional! 😹
Thank you for the pelmeni recipe. I was introduced to pelmeni many years ago by a Russian ESL student I knew. We went hunting and found frozen pelmeni in the city in which I live and we feasted often after that on pelmeni many times. Just yummmmy
Gloria Swanson-Old-World and juicy. I must say, dumplings don't just knock my socks off, conceptually, as an American. But your tutelage and enthusiasm make me want to want dumplings!
I also started my cooking career by sitting at the kitchen table learning to shape pelemeni. Then I was allowed to cook and eat them for a “ chef’s treat”. My Siberian father ate his with vinegar and lots of black pepper, and I did the same. As an adult I developed a love for Szechuan dumplings served with hot chili oil, so now I eat my pelemeni with a mixture of both. I save the sour cream for vareniki!
I'm so happy I discovered Pelmeni this week! We have a small Russian store in my town in Belgium. I went there to take a look. In the freezer, I saw many different kinds of dumplings and I had to try them. The owner was very friendly and suggested preparing it with sour cream and butter. It's so delicious! I'm sure it's even better when you make them fresh! Will try this recipe next time ^^
I followed your recipe and made pelmeni your way. They were deliciously spectacular! Thank you very much. You mention Olia Hercules often, so I watched a few of her videos. Her recipes looked tasty but it seemed she wasn't cooking for the average person. Most home cooks do not cook the way she does. In one video she used a gas range that must have had a dozen burners. I like the fact that your food processor is small and you need to make two batches and mix them. You don't have the Instant Pot Ultra Bluetooth model, you have the same one I have. That is what it is like for most people. You seem to love what you do and passing on your passion. That is what I enjoy about your videos. It doesn't hurt that you are a very pretty lady with a Russian accent either.
I just finished watching your video on making piroshki with adjustments for american ingredients and this video for Pelmeni. I have won awards for cooking, teach culinary skills, technique, history of food found in archology, theory, and of course cooking. I am also experienced in fusion cooking. I usually critique people who make youtube videos on the recipes they prepare. You began by apologizing for talking too much, however, I found what you had to say was as interesting and necessary to understand the details and information needed to achieve the best outcome of this recipe. Call it the ah-ha, I get it moment. You can never know everything there is to know about cooking, but there are really great instructors I learn new and better ways to make better dishes. You are fantastic at this, I hope to learn to make these foods better for it. Keep doing what you are doing and I look forward to watching more videos from you.
Dumplings are certainly the family lunch on Sundays. Team work it is! Dad would be chopping the chives and hand mixing the meat and vege. Mum and aunties would wrap up all the dumplings for nan and husbands and us children. Troops of dumplings go in and out wok and, dad easily inhales about twenty along with the distilled grain spirits. Fond memories of my fam🥰
I think Pelmeni is embodied by Jane Russel. Beautifully shaped but also earthy and solid. And not just a pretty face, your exquisite recipe is the artistry Jane showed in her juicier meatier acting roles ❤️🙌🏾👏🏾
I just gotta say that I've been making these almost every week, and they are divine. Immensely superior to any pelmeni I grew up eating. Everyone I've fed them was blown away!
Pelmeni are my SO’s favorite food, so I knew I had to give these a try. We made them together last night and they were incredible. Even better than the Pelmeni at our local Russian restaurant. Thank you, fellow Helen!!! Love love love your content!
This is the second one of Helen's videos I've watched. She's excellent! It's almost like she's reading my mind, because she answers every question I think about!
I really just needed the dough recipe. My daughter is back home from college and missing her favorite late night snack. The pelmeni restaurant on campus offers beef or potato filling options. We tried to recreate the potato filling and for the sauce....drum roll please.....melted butter, sour cream, curry powder, soy sauce, hot sauce (50/50 Siracha and Rice Vinegar) and then top off with cilantro. A perfect college late night snack. They turned out great. For the potatoes, boiled in chicken stock. Mashed added sour cream, butter, salt and pepper then sauteed an onion plus 3 cloves of garlic put into the food processor and mixed into the potato filling. Also, my dough was a little wet in the food processor, I used 1.25 cups of flour for 300 grams--so I bumped that up to 1.5 cups and the consistency was good. Thanks again for the dough recipe. My next stop is to make your meat filling. I need to recover from my carbo overload first! ;-)
Pelmenis are like Helen Rennie. Have you heard of her? She's more beautiful and elegant than any actress of any era. And like pelmenis, she is my favourite.
Pelmeni have been my No. 1 dish since I was 4 years old and one amazing arussian lady was my babysitter. So, I know my pelmeni! So I feel free tovsay this isvby far the best and the most detailed video recipe for this incredible dish💪
Not only are you intelligent and creative, but also you are delightful to listen to and gorgeous to look at. Many thanks for your contributions, Dear Lady!
Thank you so much for this. This is also a dish I been eating since childhood, but these pelemeni, are on steroids. They turned out incredible! I had some dark lamb stock on hand that I used for it. Спасибо, с приветом из Вены.
Thank you so much regarding your perfect meat filling. I’ve tried so hard to capture the texture & juiciness of really good pelmeni meat filling but have never had real success until I used your exact ratios of gelatinized broth to meat, veggie add-ins etc.
My wife Tetiana and I think that Russian or Ukraine pelemi reminds of of you. Rich in depth and delightful. Not over done but refined. Thanks it's made by me almost every weekend. Wendell
I can not believe that you're making pelmeni! I usually buy them in a Russian store. Of course they can not be compared to a homemade pelmeni. Now with your clear guidance, I can make some at home. Big spasibo, Helen.
russian who grew up in asian/italian neighborhood and now living in hispanic neighborhood. i just use the dumpling wrappers from the chinese store, and for filling its fun to add ricotta cheese sometimes, or to use chorizo from the mexican butcher. delicious.
My definition of ETERNITY is making this recipe when you are home alone. The results were extraordinary; after a brief nap to recover from the preparation, I ate*** pelmeni. Yes, I really did eat that many.
I was watching Guy Fieri’s diners Drive in and dives. He was in Cuba and went to a Russian restaurant. They made This dish! I’ve made it a couple of times. It is amazing you are amazing! Hopefully someday I will come down from New Hampshire and take one of your classes. It’s on my bucket list!
I love pelmeni. There used to be family-owned Eastern European store in Anchorage where I’d buy them frozen on a regular basis. I usually boil them then plate them with a sour cream/sriracha mixture with a tad bit of Worcestershire sauce. Delicious! Now I gotta try your butter sauce. Thanks!
The heat from the sriracha mixed with the cool creaminess of sour cream is divine, a perfect match for many applications...soups, sandwiches, the applications are boundless
I have never made actual dumplings myself before; but this video walks through the more rougher parts for a beginner and I appreciate that. I look forward to making this soon.
Thank you so much for this video. My mother’s family left Russia to come to the US when her oldest sister was a year old. The rest of the family was born in the US eating dishes such as pelmeni but giving them names I couldn’t track down but knew immediately when I tasted them! Now I can recreate this one.
“This dish is wicked awesome!” And there is the “Boston area” coming out. 🤣 Absolutely loved this video! I told my wife that this will likely be my next Diaries of a Kitchen Idiot entry. She is Filipina and makes incredible lumpia, which is our equivalent “I can probably eat 20” dish. 😃 As for an actress that embodies rich, sophisticated, and sensual, I would go with Hedy Lamarr.
Yummmm...lumpia. Had some homemade from a Filipina I was doing some construction work for. My gf was with me and they became fast friends. She even gave us a bag of them to take home with us to “freeze” lol. They didn’t last two days
I've also been eating these delicious nuggets as long as I can remember. We always made them with my grandmother from Siberia, who's name by the way is Helen. Now, my children also revel in making and eating them. It's a tradition. My grandmother is now 94 and doesn't really remember how to make them, but she still enjoys eating them for sure. I enjoyed watching your video and definitely want to try your rendition! Your are delightful to watch as well as very informative which I greatly appreciate! Understanding the "why" is very important. Thanks for sharing your secrets! They look amazing!
Russian pelmeni is definitely Natalie Wood! My babushka was Russian and made pelmeni all the time. My mom made it also, but she didn’t grind a whole filet mignon, like my babushka did for the filling! I’m SO hooked on your videos and seeing you make pelmeni was a real treat! Thank you!
Initially I wasn’t even interested in the cooking aspect of the vid; I assumed it would be “beyond” my needs. I found you to be so charming and delightful to listen to and watch--I do so just for your “sweetness “. However, your teaching is so enticing I find myself now watching specifically for the cooking lessons. You’ve hooked me!
Oh my gosh, been um....losing hope as a man that you didn't exist anymore. So able, oh my gosh the food... and your smarts..such a thing existed... any more. A jewel. I'm going to make the dough and go pizza.. oh boy so simple.. TY.......
The pelmeni combination I love the best fills them with lamb, and sauces them with beurre noisette, apple cider vinegar instead of lemon juice, and fenugreek leaf. And lots and lots of black pepper ground on top! Nice channel; I just found you.
Ahhh I remember doing this in my childhood. Mom would make tons of pelmeni at a time and then I and my brothers would sit at the table and fold Pelmeni until the dough is used up. The rest would go into the freezer. Making pelmeni was always a family activity. (I was born in Russia but grew up in Germany) Tho later my family members had less time due to their jobs they started buying pelmeni from the Russian store. That's why it's been a long time since I tasted handmade pelmeni. I'm looking forward to try your recipe!
Dear Helen, you are the best. Your voice alone awoke in me a wholly new and exciting impression of Russia! One thought I had that you might try: I read recently that grinding meat extracts a lot of moisture. If you instead cut your meat with a knife then you retain all the moisture. I tried it with a bolognese sauce and the result was amazing. Such a fantastic texture compared to mushy mince. Also you know what is in your meat this way! x
Just made my own version - I used a soup dumpling-ish filling, with your dough, but I used a pelmeni mold from amazon. So satisfying to see 25 or so pelmeni fall off at once!
OMG I am drooling right now... I absolutely love dumplings whatever the kind too! But yes it is SOO time consuming to make urgh!!! (especially since we are 7 at home all with BIG appetites! I think I'll try these when my husband and I will have a meal just the two of us (yes I know that's so unfair to the kids...)
I love your videos! In the 90s I worked in Russia for a month traveling to seven different cities. My colleague and I ordered pelmeni almost every night!! It's a wonder we could fit in the airplane coming home. I've dreamed about pelmeni ever since, but never thought to make them ... Until I found your video, and was recently given a pasta machine. Lemme no here I come!
pelmeninator is my favorite Russian word. Some people consider Pushkin to be the father of the modern Russian language. That was before Boris came along and showed us all the true expressive depths of Russian.
Those pelmeni look fabulous. I'll bet I could eat 57 and I'm willing to take a challenge! And the best woman to represent the character of those lovely morsels would be Helen Rennie 😁😋😋😋
Such a great recipe and a video both informative and entertaining. I can't think of an actress for Pelmeni, but they always remind me of the late great Siberian baritone Dmitri Hvorostovsky.
I just discovered your Channel today as I noticed a picture of the Caramelized Onions. Well, I was hooked immediately, I'm your newest subscriber as of 5 minutes ago! I LOVE to cook and I love to talk about food, so it's great to listen to you talk about food! You are delightful!! I'll have to try these!!
i fell across this channel randomly, and it's the one time suggestions on youtube helped. that being said, thank you for your content. i think you're wonderful.
I wonder if you have tried "lazy Polish dumplings" which put the farmer cheese right into the pasta dough.....absolute heavenly....the recipe takes less than five min with a cuisinart and is absolute heaven....Jeff Smith is the chef that brought this luscious meal to my sights.
I know what I am preparing this weekend!! My vote is for Shelley Winters- a wonderful, attractive actress who was best playing down-to-earth characters with personality and flair. Thanks Helen!!
Helen, Thank you for sharing this recipe from your childhood. It’s fun to see how other cuisines are prepared. I want to give Pelmani a try. An actress that embodies this dish? I want to nominate Helen Rennie. She’s petite, very tasteful and saucy. 💯
Большое спасибо за Ваши рецепты. Крайне интересно снова взглянуть на знакомые блюда с новой перспективой. Пробовал готовить сырники по Вашим советам и переплюнул свою маму! :)
These look amazing. Dumplings from many countries are one of my favorites. And there is no substitute for brown butter. My Nana and Mom used brown butter. I have fond memories of breakfast eggs cooked in brown butter ❤
This is a great pasta dough. It is easy to work with, can take more flour if needed when rolling, can be re-rolled a lot, but still forms a good seal, even without wetting the edges. I've made a lot of fettuccine and spaghetti, but I've never had this much luck with any kind of filled dumpling. I'm going to have to take another look at Helen's ravioli video!
I can't name a single actress that could be a better visual representation of Pelmeni than you Helen. For me I will never see Pelemi any other way from here on.
Oh m y goshes. I am so excited to see this recipe. My daughter loves this but hasn't had it since 2002 when we came to the USA with her. She was twelve. I amaking this !! TY so much. 🌞🌹
I had these while I was in Russia and loved them. They had a unique flavor. I am sure they were made with lamb. I have not tried to make them but I am going to. Where I stayed was in Stavropol with a family. The lady of the house was a superb cook.
Ha ha ha I love it “This is a dangerous dish”! As a Slovak/German I too understand the perilous journey back into foods we grew up with. Thank you for sharing such a wonderful recipe.
Oh my my! I'm salivating right now! Thank you for the tips, I did the same when introducing pelmeni to my French partner ( you certainly can guess how '' easy '' it was). Well done!
Many of you asked if you can use a mixer to knead the dough instead of doing it by hand. I've never had luck with it and based on a bit of googling it sounds like no one who knows what they are doing had luck with it either. The dough is too stiff, so at best it won't knead evenly and at worst it will burn out your motor. But keep in mind that all stand mixers are different (even different models of KA are different), so you can always give it a try and see what happens.
@@adamchurvis1 rekt (ಠ_ಠ)>⌐■-■ (⌐■-■)
@@adamchurvis1 Rekt: When someone throws multiple rapid fire insults at a particular person so quickly that they don't have time to register the previous insults and are therefor speechless because they are trying to remember the insults so they can defend themselves.
You destroyed him with facts 👌 nicely done sir.
@@adamchurvis1 Language evolves dude. Don't be so ignorant and arrogant, just because i use some words you never heard of.
Helen Rennie actually i’ve used a mixer to make pasta dough, the purpose of the food processor is to combine it quickly and will knead already. With a mixer, pre mix the eggs and water together and mix with the dough hook or paddle. You might have to knead a bit more though.
You completely blow my mind in the most delightful way 😊
I've never heard a person speak so beautifully and artistically about food.
And her enunciation is so nice and caiming. ASMR heaven!
And with kindness.
I could watch these blind folded and still serve a 5 course meal with her articulation
This woman is mesmerizing! Another man's wife, but I can't look away!
So, in college I liked to explore the backways of my town. One day I came upon this ugly little shop with hand painted russian on the windows, The walls were this ugly orange pain that was chipping. Oa green plastic garden rack were some books and a record player playing folksy music I'd never heard in a language I didn't understand (Now I know it was Russian) . A small cooler full of fluorescent-lit cans of soda hummed by a counter, and behind the counter were two of the biggest pots I'd ever seen, steaming away. At the pots was a tall , broad man. He looks at me and shouts "MEAT OR POTATO?"
Taken aback, I make the correct answer "Meat?"
he nods approvingly "SPICY?"
"Sure?"
He nodded and began assembling..something behind the pots
"You TAKE BREAD."
This, of course, brooked no argument. I nodded this time, I take bread.
He casually waddles over to me and thrusts a Styrofoam container into my hands "5 dollars. Cash Only"
I pay him 5 dollars, ignoring the fact that I hadn't seen a menu or made many choices on the menu.
He pointed behind me "Fork. Napkin." then he turned back towards the pots.
I opened the container, and inside were these tiny little dumplings covered in butter, a spicy red sauce, and sour cream, with a large hunk of rye bread soaking up the sauce.
I sat down on a bench and ate them while watching the sky turn purple.
I have never had a finer dining experience in my life.
Sounds amazing
Dear Helen, thank you so much for this awesome recipe. We live in Luxembourg, and our daughter studies in Berlin. There she ate Pelmeni for the first time at a Russian take-away stand, and she fell in love with it. So I wanted to make her happy with home made Pelmeni as she came home now to spend Christmas with us. She’ll be leaving again for Berlin in a few days so I made Pelmeni one last time before she leaves. I used your recipe again, of course. Your dough is the best. I think it’s because of the extra yolk you add. That dough is super-flexible and very easy to work with. And the meat preparation is also much better, compared to other recipes. The stock, butter and the herbs make it juicy and savory. Yesterday I made 82 Pelmeni, we ate 55 and I put the rest into the deep freezer. I’m experienced with Pasta making already, but I learned some new tricks from your video, which I am thankful for. Best wishes, stay safe and healthy. 😊👍🏼
So glad you were able to share pelmeni with your daughter :)
great story
I once made pelmeni. I spent all day shaping and my kids ate almost everything as I made them. Had to save some for my husband. I think I need to wait til my kids are older and are able to help, not just eat.
Tell me about it! I slaved over these ones most of the day and they were gone in 5 minutes.
If you still want to make them, dumpling molds are sold. I have one from my grandmother since Soviet times, they cut the time on shaping pelmeni considerably, although they won't look at good as hand-shaped ones, but hexagonal pelmeni are still great. As a child I was usually one to add the filling to the dough on the mold, and then to seal the edges with rolling pin and to take pelmeni out of the mold.
@@nathanliteroy9835 that was our soviet "pop-it" toy
@@MisanthropyFerret Lol, yes!
looking forward to the time when my niece is old enough to cook with me:)
As a Frenchman there's so much butter in this recipe that I feel right at home :-)
YES!!! 👍👍👍👍
LOL. FRENCH, Italian , Welsh. If it isn't butter, it's lard, or butter !!
poor grammar Frenchie
Avec du beurre c'est meilleur :-) It's better with butter everyone knows!
@@KenDanieli Please explain what makes it poor grammar. Use proper grammar yourself this time.
as a russian i'd call this version of pelmeni really elevated and sort of more european than usual since pelmeni is originally an indigenous siberian peoples' dish. i have never seen pelmeni dough being made with any amount of eggs before! i really love the idea of adding gelatinized stock into the filling because yes, juicy meat is the star of the show here, and i usually eat half of my bowl of pelmeni dipping them in cold sour cream and the other half with butter and mustard (try it out it's de freaking licious)
It’s the way it is cooked in Russia. Please don’t spread misinformation.😊
Obsessively, & like a zen master who only has one focus in life, I have made several hundred of these since viewing this video recently. I love them with traditional sour cream or vinegar, and even kimchi & pickled ginger! This recipe has no equal & i’ve tried so many. It sounds silly but it’s almost emotional! 😹
What a sweet comment. You made my day. Great job mastering pelmeni!
You are such a beautiful advertisement for Russia.
Thank you for the pelmeni recipe. I was introduced to pelmeni many years ago by a Russian ESL student I knew. We went hunting and found frozen pelmeni in the city in which I live and we feasted often after that on pelmeni many times. Just yummmmy
Gloria Swanson-Old-World and juicy. I must say, dumplings don't just knock my socks off, conceptually, as an American. But your tutelage and enthusiasm make me want to want dumplings!
Fantastic Helen! You re one of the few UA-camrs who use proper food handling and have proper food science information...well done!
I don't deem her as a mere UA-camr; she's a proper teacher!
I also started my cooking career by sitting at the kitchen table learning to shape pelemeni. Then I was allowed to cook and eat them for a “ chef’s treat”. My Siberian father ate his with vinegar and lots of black pepper, and I did the same. As an adult I developed a love for Szechuan dumplings served with hot chili oil, so now I eat my pelemeni with a mixture of both. I save the sour cream for vareniki!
I'm so happy I discovered Pelmeni this week! We have a small Russian store in my town in Belgium. I went there to take a look. In the freezer, I saw many different kinds of dumplings and I had to try them. The owner was very friendly and suggested preparing it with sour cream and butter. It's so delicious! I'm sure it's even better when you make them fresh! Will try this recipe next time ^^
What does that make a pelmeni? A graceful babushka with an angelic voice that wouldn't let her grandchildren starve
I followed your recipe and made pelmeni your way. They were deliciously spectacular! Thank you very much.
You mention Olia Hercules often, so I watched a few of her videos. Her recipes looked tasty but it seemed she wasn't cooking for the average person. Most home cooks do not cook the way she does. In one video she used a gas range that must have had a dozen burners. I like the fact that your food processor is small and you need to make two batches and mix them. You don't have the Instant Pot Ultra Bluetooth model, you have the same one I have. That is what it is like for most people. You seem to love what you do and passing on your passion. That is what I enjoy about your videos. It doesn't hurt that you are a very pretty lady with a Russian accent either.
Thank you so much giving pelmeni a try. It's quite a project, so I am glad all the work was worth it :)
I just finished watching your video on making piroshki with adjustments for american ingredients and this video for Pelmeni. I have won awards for cooking, teach culinary skills, technique, history of food found in archology, theory, and of course cooking. I am also experienced in fusion cooking. I usually critique people who make youtube videos on the recipes they prepare. You began by apologizing for talking too much, however, I found what you had to say was as interesting and necessary to understand the details and information needed to achieve the best outcome of this recipe. Call it the ah-ha, I get it moment. You can never know everything there is to know about cooking, but there are really great instructors I learn new and better ways to make better dishes. You are fantastic at this, I hope to learn to make these foods better for it. Keep doing what you are doing and I look forward to watching more videos from you.
Dumplings are certainly the family lunch on Sundays. Team work it is! Dad would be chopping the chives and hand mixing the meat and vege. Mum and aunties would wrap up all the dumplings for nan and husbands and us children. Troops of dumplings go in and out wok and, dad easily inhales about twenty along with the distilled grain spirits.
Fond memories of my fam🥰
I think Pelmeni is embodied by Jane Russel. Beautifully shaped but also earthy and solid. And not just a pretty face, your exquisite recipe is the artistry Jane showed in her juicier meatier acting roles ❤️🙌🏾👏🏾
I just gotta say that I've been making these almost every week, and they are divine. Immensely superior to any pelmeni I grew up eating. Everyone I've fed them was blown away!
you are making pelmeni every week? I am very impressed :)
@@helenrennie What can I say, demand is high!
Pelmeni are my SO’s favorite food, so I knew I had to give these a try. We made them together last night and they were incredible. Even better than the Pelmeni at our local Russian restaurant. Thank you, fellow Helen!!! Love love love your content!
so glad you liked them :)
Simply my intuition said as very first BETTE MIDLER - Curvy, hearty and full filled - Robust, honest and dry humor…
This is the second one of Helen's videos I've watched. She's excellent! It's almost like she's reading my mind, because she answers every question I think about!
I really just needed the dough recipe. My daughter is back home from college and missing her favorite late night snack. The pelmeni restaurant on campus offers beef or potato filling options. We tried to recreate the potato filling and for the sauce....drum roll please.....melted butter, sour cream, curry powder, soy sauce, hot sauce (50/50 Siracha and Rice Vinegar) and then top off with cilantro. A perfect college late night snack. They turned out great.
For the potatoes, boiled in chicken stock. Mashed added sour cream, butter, salt and pepper then sauteed an onion plus 3 cloves of garlic put into the food processor and mixed into the potato filling.
Also, my dough was a little wet in the food processor, I used 1.25 cups of flour for 300 grams--so I bumped that up to 1.5 cups and the consistency was good.
Thanks again for the dough recipe. My next stop is to make your meat filling. I need to recover from my carbo overload first! ;-)
Pelmenis are like Helen Rennie. Have you heard of her? She's more beautiful and elegant than any actress of any era. And like pelmenis, she is my favourite.
Bette Middler. Rich, luscious, juicy, tender but a touch of toughness on the outside. And saucy.
Pelmeni have been my No. 1 dish since I was 4 years old and one amazing arussian lady was my babysitter. So, I know my pelmeni! So I feel free tovsay this isvby far the best and the most detailed video recipe for this incredible dish💪
Me to!!!
Not only are you intelligent and creative, but also you are delightful to listen to and gorgeous to look at. Many thanks for your contributions, Dear Lady!
She is adorable and I love her
Thank you so much for this. This is also a dish I been eating since childhood, but these pelemeni, are on steroids. They turned out incredible! I had some dark lamb stock on hand that I used for it. Спасибо, с приветом из Вены.
lamb stock is a fabulous idea :)
Why isn't she more popular. It's not fair
Thank you so much regarding your perfect meat filling. I’ve tried so hard to capture the texture & juiciness of really good pelmeni meat filling but have never had real success until I used your exact ratios of gelatinized broth to meat, veggie add-ins etc.
so glad it worked well for you
My wife Tetiana and I think that Russian or Ukraine pelemi reminds of of you. Rich in depth and delightful. Not over done but refined. Thanks it's made by me almost every weekend.
Wendell
I can not believe that you're making pelmeni! I usually buy them in a Russian store. Of course they can not be compared to a homemade pelmeni. Now with your clear guidance, I can make some at home. Big spasibo, Helen.
russian who grew up in asian/italian neighborhood and now living in hispanic neighborhood. i just use the dumpling wrappers from the chinese store, and for filling its fun to add ricotta cheese sometimes, or to use chorizo from the mexican butcher. delicious.
My definition of ETERNITY is making this recipe when you are home alone. The results were extraordinary; after a brief nap to recover from the preparation, I ate*** pelmeni. Yes, I really did eat that many.
I was watching Guy Fieri’s diners Drive in and dives. He was in Cuba and went to a Russian restaurant. They made This dish! I’ve made it a couple of times. It is amazing you are amazing! Hopefully someday I will come down from New Hampshire and take one of your classes. It’s on my bucket list!
Pelmeni are like Ava Gardner, beautiful and sophisticated.
I love you helen
I love pelmeni. There used to be family-owned Eastern European store in Anchorage where I’d buy them frozen on a regular basis. I usually boil them then plate them with a sour cream/sriracha mixture with a tad bit of Worcestershire sauce. Delicious! Now I gotta try your butter sauce. Thanks!
The heat from the sriracha mixed with the cool creaminess of sour cream is divine, a perfect match for many applications...soups, sandwiches, the applications are boundless
I have never made actual dumplings myself before; but this video walks through the more rougher parts for a beginner and I appreciate that. I look forward to making this soon.
Thank you so much for this video. My mother’s family left Russia to come to the US when her oldest sister was a year old. The rest of the family was born in the US eating dishes such as pelmeni but giving them names I couldn’t track down but knew immediately when I tasted them! Now I can recreate this one.
I love they can be frozen because that is how I roll. Thank you for all the details.
“This dish is wicked awesome!” And there is the “Boston area” coming out. 🤣
Absolutely loved this video! I told my wife that this will likely be my next Diaries of a Kitchen Idiot entry. She is Filipina and makes incredible lumpia, which is our equivalent “I can probably eat 20” dish. 😃
As for an actress that embodies rich, sophisticated, and sensual, I would go with Hedy Lamarr.
Yummmm...lumpia. Had some homemade from a Filipina I was doing some construction work for. My gf was with me and they became fast friends. She even gave us a bag of them to take home with us to “freeze” lol. They didn’t last two days
I've also been eating these delicious nuggets as long as I can remember. We always made them with my grandmother from Siberia, who's name by the way is Helen. Now, my children also revel in making and eating them. It's a tradition. My grandmother is now 94 and doesn't really remember how to make them, but she still enjoys eating them for sure. I enjoyed watching your video and definitely want to try your rendition! Your are delightful to watch as well as very informative which I greatly appreciate! Understanding the "why" is very important. Thanks for sharing your secrets! They look amazing!
is this a Siberian dish ?
My bibushka was also from Siberia! Her pelmeni was small…she used a tomato paste can as a cookie cutter for the dough.
Russian pelmeni is definitely Natalie Wood! My babushka was Russian and made pelmeni all the time. My mom made it also, but she didn’t grind a whole filet mignon, like my babushka did for the filling! I’m SO hooked on your videos and seeing you make pelmeni was a real treat!
Thank you!
Aw
Love the shoutout to the beautiful incomparable strong yet sumptuous Natalie Wood
Initially I wasn’t even interested in the cooking aspect of the vid; I assumed it would be “beyond” my needs. I found you to be so charming and delightful to listen to and watch--I do so just for your “sweetness “. However, your teaching is so enticing I find myself now watching specifically for the cooking lessons. You’ve hooked me!
My Russian stepmom in the Philippines,Nina, told us it is pilimini,thank you Helen. Tom of Oceanside,California.
Oh my gosh, been um....losing hope as a man that you didn't exist anymore. So able, oh my gosh the food... and your smarts..such a thing existed... any more. A jewel.
I'm going to make the dough and go pizza.. oh boy so simple.. TY.......
The pelmeni combination I love the best fills them with lamb, and sauces them with beurre noisette, apple cider vinegar instead of lemon juice, and fenugreek leaf. And lots and lots of black pepper ground on top! Nice channel; I just found you.
Ahhh I remember doing this in my childhood. Mom would make tons of pelmeni at a time and then I and my brothers would sit at the table and fold Pelmeni until the dough is used up. The rest would go into the freezer. Making pelmeni was always a family activity.
(I was born in Russia but grew up in Germany)
Tho later my family members had less time due to their jobs they started buying pelmeni from the Russian store. That's why it's been a long time since I tasted handmade pelmeni. I'm looking forward to try your recipe!
Dear Helen, you are the best. Your voice alone awoke in me a wholly new and exciting impression of Russia! One thought I had that you might try: I read recently that grinding meat extracts a lot of moisture. If you instead cut your meat with a knife then you retain all the moisture. I tried it with a bolognese sauce and the result was amazing. Such a fantastic texture compared to mushy mince. Also you know what is in your meat this way! x
Wicked awesome! You're an official New Englander now!!!! Yay. I love your channel, by the way. You're wicked awesome!
Just made my own version - I used a soup dumpling-ish filling, with your dough, but I used a pelmeni mold from amazon. So satisfying to see 25 or so pelmeni fall off at once!
Such wonderful enthusiasm, warmth and love.
Елена! Спасибо за точные measurements! Came out delicious. Тесто как из моего детства! You are great!
граммовки :)
OMG I am drooling right now... I absolutely love dumplings whatever the kind too! But yes it is SOO time consuming to make urgh!!! (especially since we are 7 at home all with BIG appetites! I think I'll try these when my husband and I will have a meal just the two of us (yes I know that's so unfair to the kids...)
I love your videos! In the 90s I worked in Russia for a month traveling to seven different cities. My colleague and I ordered pelmeni almost every night!! It's a wonder we could fit in the airplane coming home. I've dreamed about pelmeni ever since, but never thought to make them ... Until I found your video, and was recently given a pasta machine. Lemme no here I come!
Darn auto correct. Not lemme no! Pelmeni! Grrrr
Not going to make pilmeni right now, but you definitely made me hungry for some. On my way to the Russian store, lol.
i've watched only three minutes of the video and i'm already in love! I love the way you speak about food, i could listen to you all day long
Natalie Wood - Наталья Н Захаренко - embodies the spirit of the sauce... brown butter eyes, creamy-colored skin...
It's not called a slotted spoon, it's called a "pelmeninator"... at least that's what *Life of Boris* calls it
pelmeninator is my favorite Russian word. Some people consider Pushkin to be the father of the modern Russian language. That was before Boris came along and showed us all the true expressive depths of Russian.
Those pelmeni look fabulous. I'll bet I could eat 57 and I'm willing to take a challenge! And the best woman to represent the character of those lovely morsels would be Helen Rennie 😁😋😋😋
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Just made these, they turned out huge and not as pretty, but they were delicious. I'll have to practice some more 😋
This is a beautiful, and very well thought out video. Thank you so much❤
I love how passionate you are about food and your description for making the dumplings is perfect! Thank you
Excellent! Spasibo za recept!
Such a great recipe and a video both informative and entertaining. I can't think of an actress for Pelmeni, but they always remind me of the late great Siberian baritone Dmitri Hvorostovsky.
I love these lessons! You are so lovely.
You are a treasure trove
I made this a couple nights ago and absolutely loved it! Thank you for the awesome recipe! Will definitely make more in the future!
Great job! Pelmeni is a big project. So glad yours turned out well ;)
I’ve never heard of Palmeni before, I’ve eaten thousands of homemade pierogi, but these wow are mouth watering. I definitely want to try this out. ❤
Lovely. Thank you Helen for explaining the best of both worlds.
I just discovered your Channel today as I noticed a picture of the Caramelized Onions. Well, I was hooked immediately, I'm your newest subscriber as of 5 minutes ago! I LOVE to cook and I love to talk about food, so it's great to listen to you talk about food! You are delightful!! I'll have to try these!!
I prefer the pan-fried dumplings. Yum! 😋
PELMINI = eto moja schisn!!!!
I enjoy all the details, good channel, thanks
i fell across this channel randomly, and it's the one time suggestions on youtube helped. that being said, thank you for your content. i think you're wonderful.
I wonder if you have tried "lazy Polish dumplings" which put the farmer cheese right into the pasta dough.....absolute heavenly....the recipe takes less than five min with a cuisinart and is absolute heaven....Jeff Smith is the chef that brought this luscious meal to my sights.
I know what I am preparing this weekend!! My vote is for Shelley Winters- a wonderful, attractive actress who was best playing down-to-earth characters with personality and flair. Thanks Helen!!
Just listening to you talk about these makes me want to eat it
Impressive level of detail. Thank you for this!
Helen, Thank you for sharing this recipe from your childhood. It’s fun to see how other cuisines are prepared. I want to give Pelmani a try.
An actress that embodies this dish? I want to nominate Helen Rennie. She’s petite, very tasteful and saucy. 💯
Большое спасибо за Ваши рецепты. Крайне интересно снова взглянуть на знакомые блюда с новой перспективой. Пробовал готовить сырники по Вашим советам и переплюнул свою маму! :)
Anna Kovalchuk beautiful and wholesome and wonderfully natural
Good techniques imparted to the viewers. Impressive.
I love your accent and the way you talk Helen! I love to cook and learn new cooking methods also. Thanks for the video!
These look amazing. Dumplings from many countries are one of my favorites. And there is no substitute for brown butter. My Nana and Mom used brown butter. I have fond memories of breakfast eggs cooked in brown butter ❤
This is how my grandmother rolled out her peroigies, one by one. So so tender. Thank you. She never wanted to share her secrets.
This is a great pasta dough. It is easy to work with, can take more flour if needed when rolling, can be re-rolled a lot, but still forms a good seal, even without wetting the edges. I've made a lot of fettuccine and spaghetti, but I've never had this much luck with any kind of filled dumpling. I'm going to have to take another look at Helen's ravioli video!
I can't name a single actress that could be a better visual representation of Pelmeni than you Helen. For me I will never see Pelemi any other way from here on.
Oh m y goshes. I am so excited to see this recipe. My daughter loves this but hasn't had it since 2002 when we came to the USA with her. She was twelve. I amaking this !! TY so much. 🌞🌹
These look absolutely addictive.
I had these while I was in Russia and loved them. They had a unique flavor. I am sure they were made with lamb. I have not tried to make them but I am going to. Where I stayed was in Stavropol with a family. The lady of the house was a superb cook.
Ha ha ha I love it “This is a dangerous dish”! As a Slovak/German I too understand the perilous journey back into foods we grew up with. Thank you for sharing such a wonderful recipe.
Oh my my! I'm salivating right now! Thank you for the tips, I did the same when introducing pelmeni to my French partner ( you certainly can guess how '' easy '' it was). Well done!
Pelmeni is like Maggie Smith, classy yet comforting.
Oh my! They look SO VERY delicious! 😋
Thank you. ✅ ♥️
Oh god, those are such a gorgeous gourmet pelmyens...