Oh look! It's a typical 1950's Soviet mom with a heaping helping of steaming pelmeny.
"Pelmeny. Siberian. Meaty"
[Translation credit: Margarita Nafpaktitis, UVA]
Today in our Russian Cuisine class at a local pectopah (restaurant), we made fresh pelmeny.
Here's the old family recipe:
Pastry 2 pounds flour 1 egg 1 glass of water Stir, roll, then cut into small rounds.
Filling ground beef, pork, or lamb, mixed with garlic, salt, and pepper Put some meat on the pastry. Fold and pinch the edge. Boil in water until floating, then cook 2 minutes more. In short order, we were all eating fresh Russian pelmeny with a little sour cream on the side.
Yes, Mary and I cook more in Russia than we do at home.
Yours in the pectopah kitchen,
Kelly
You've got to love that poster. Graphics aside, the text is great. It says: "Pelmeni. Siberian. Meaty."
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