Fake Pelmeni

The other day while trying to select a chicken soup recipe to use the leftover broth and chicken from our Sunday dinner, I was reminded that one of our granddaughter’s favorite meals is Russian dumplings, or pelmini. That’s something I’ve never had, and someday we’ll try it and think of her. However, I didn’t think about it soon enough for that day. Pelmini are meat-filled dumplings that take a bit of time and effort. (The recipe they use is here.) However, on that same website I found a recipe I had pinned earlier for unfilled dumplings. That was doable without a trip to the store. I scaled the recipe down (to serve 4 instead of 8) and it turned out nicely.

Russian Dumplings

• 1 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 1/2 teaspoons sour cream
• 1 egg
• 3 tablespoons melted butter

Combine flour, sat and sugar. Stir in sour cream and egg; it will be stringy and straggly. Mix in butter, then knead until the dough holds together. Divide in pieces and roll into thin ropes. Cut off 1/2″ pieces. Add to simmering chicken soup (see below) and cook for ten minutes. Serve in bowls, and try not to burn your tongue.

Basic Chicken Soup

Cook one chicken frame in 6 cups water/broth. (Ours was leftover from our Sunday roast.) Remove the chicken bones, then remove any meat from the frame and save. Strain the broth and set it aside. Add some oil to the pot and sauté some onions, celery and diced carrots. Return the broth and chicken to the pan along with some cubed potato. Season with salt, pepper, parsley and bay leaf. Cook until the vegetables are just about tender, then add the dumplings from above.