The Coffee Break

Scenes of Scotland and Pelmeni Recipe {Russian Meat Dumplings}

2012-01-28T23:59:00.044Z

The coffee aroma spread through the whole apartment. I was sitting in the kitchen with a hot, freshly brewed coffee in my hands.

I felt so calm. So blissful.

I always feel this way when my mom sits next to me. It doesn’t happen often enough so I try to soak up every moment of it.

Every time I visit her, I look forward to eat familiar meals from my childhood, the way only she can cook. One of the meals I request every single time is pelmeni- meat dumplings.

Meat dumplings have been one of our family favourite for a very long time. I still remember my mom and grandmother standing in the kitchen and making hundreds of them by hand. They would freeze them and when there was no time to cook, they would pull out the dumplings from the freezer and minutes later we had a dinner on our table.

And now I do the same. The only difference, I don’t make them by hand but use a mold.

That saves a lot of time for sure.

Pelmeni {Russian Meat Dumplins}

Print this recipe

Prep time: up to 1 hour plus 30 min to freeze

Cooking time: 8-15 min

Makes : approx. 100

Ingredients:

For dough:

400 g all-purpose flour

1 large egg, beaten

2/3 cup of cold water

½ tsp sea salt

For filling:

500 g ground beef

1 onion, finely chopped

2 garlic cloves, pressed

Salt, pepper to taste

Method:

To make the dough, place flour and salt in a large bowl; make deep well in the centre then drop in egg and water. Carefully mix flour mix and liquid ingredients together.

Transfer the dough on the lightly floured surface and knead until smooth. Cover with cling film and let it rest for 30 minutes.

To make the filling, combine all ingredients in a bowl and mix well.

To assemble the dumpling using mold:

Divide the dough into 4 equal parts. Keep 3 parts covered with cling film or damp towel while working with the first one.

On the lightly floured surface roll out 1 part of the dough, about 1.5-2 mm thick. Then drape the rolled out dough over the mold and fill each hole with ½-1 tsp of filling.

Roll out second part of the dough and cover the meat filling, then using rolling pin roll the top until the pelmeni are formed.

To release the pelmeni, take the mold and pound it couple of times. Arrange the pelmeni on the well floured board and put it to the freezer for 30 minutes, then transfer to the ziploc bag and put it back to the freezer. The pelmeni can be stored for up to 3 month.

To make pelmeni by hand, on the floured surface thinly roll out the dough. Using cookie cutter or glass, about 5 cm in diameter, cut out circles. Place about ½ - 1 tsp of filling onto the circle. Fold into half-moon and pinch the edges together to seal then bring two ends and pinch them together.

To cook pelmeni, in a large pan bring plenty of well seasoned water to a boil. Carefully drop 20-30 pelmeni in and cook for about 10 minutes or until they rise to the surface of the water. Stir occasionally to prevent sticking.

With a slotted spoon remove the pelmeni from the water and place into large bowl. Serve with butter, sour-cream or vinegar.

Saturday Favourites {14/01/12}

2012-01-14T22:22:00.001Z

Welcome to Saturday Favourites, here I am going to share some of the things I came across the World Wide Web. It could be recipe, awesome product or simply photos I cannot stop staring at.

1. Sagaform Juicy Glasses @ Scandinavian Design Centre

2. Long Melamine Spoons @ Shirleyz

3. How to: Rainbow Cake @ Omnomicon

4. Colourful Mug Tree @ Ikea

5. Kitchen via House Beautiful

Hello New Year and Orange Marshmallow recipe

2012-01-07T23:59:00.000Z

Good-bye 2011 and hello 2012!

For me New Year always means a new beginning. A blank page in my life that waits to be filled with hopes and dreams. Yes, these dreams might slightly change later in a year, but for me it’s important to have them.

Usually at the beginning of the year I sit down and write all my goals and wishes so after I can look over and cross out the ones are fulfilled. Or think how to accomplish ones that has not been yet realized.

That list helps me to stay motivated and work harder towards my goals.

This year one of my main goals is to keep us healthy and happy. Although we do eat healthily, I still feel we could do better. And I am going to work as hard as I can to do that.

But to make our life sweeter I am still going to make some treats for us. I do believe that there is no harm to have a treat now and again. Or that’s just my excuse...

Anyhow, I decided to start this year on The Coffee Break on the sweet note and share this orange marshmallow recipe I found couple of month ago. Very easy to make and are perfect with a hot chocolate cuppa to keep you warm in the dark and cold winter evenings. Enjoy!

Orange Marshmallows

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Prep time: approx. 1h 30 min + overnight for marshmallows to set

(Original recipe from here)

Ingredients:

12 g non-flavoured gelatin

45g orange flavoured jello

200 ml water

200 g sugar

1 tsp vanilla essence

Confectioner sugar to dust

Method:

Line a glass tray (22cmx22cm) with a parchment paper.

Sprinkle non-flavoured gelatin over 50 ml of cold water; leave it to stand for 15 minutes. Then gently simmer the gelatin over low heat until completely dissolves.

In a bowl combine sugar and orange flavoured jello. Pour over 150 ml of hot water and stir until well combined and sugar completely dissolved.

Combine both gelatin mixes together, stir well. Leave to cool until room temperature then with a hand mixer whisk until soft peaks. Transfer to the lined tray, smooth the top and leave to stand overnight, uncovered, at the room temperature.

Cover your working surface with confectioners’ sugar; invert the marshmallows over your working surface. Peel off the parchment paper and cut into squares.