Resting up for the Bears game and celebrating a Cubs division title by sitting back and drinking some good brew watching college football and waiting for October, Im not getting wasted in Wrigley, I knew we had this in early July (world series title or bust this year) so I wanted to post this in the tailgating forum b/c it is great for a winter tailgate and im making them tmw tailgating but couldn't resist eating some tonight, so I made up a batch.
However I want everyone to try these one day, I think they are genius and my buddy Paul deserves to be on top chef just off this creation. Paul if out there somewhere, contact me man.
I have mentions on this board and in the Madison thread about an old dumpling shack located on State St. in Madison. Its a shame because my buddy who owned half was forced out and they were bought out and switched to pre-made dumplings and eventually form what I hear it is now closed due to its fall in quality. Here is what I said about one of my all time faves "Pel Meni- This State St. shack was actually started by a freind of mine who spent time in Alaska and while there started making pel meni (Russian dumplings). This is a small storefront and they offer pel meni in 2 ways, meat and potato, done 2 ways, traditional (lots of butter and sour cream) and their version which is vinegar, curry powder, hot sauce and cilantro. I always ordered a large($7) half and half done their way. This place is excellent for lunch."
Well its pretty often that I have fiendesh cravings for Pel-Meni's original Pel-Meni and when I get around to finding frozen beef pel-meni, Ill usually buy some, but I rarely see it outside Skokie. I recently found some at the T.I in Lincoln Park. It was a familiar brand called "Smilgas" European dumpling's. So I picked up a package of the beef and got to work on this oh so easy exotic tasting creation.
Paul from Madison via Anchorage's Russian Dumpling's
(serve's 2)
1 package of frozen beef filled Russian Dumplings (you could also use potato, great for Vegans or or a combo)
1-2 TBLS of Vinegar
Hot sauce such as Smokin' Joe's or any Louisiana brand (add as much as you want)
1-3 TSP of curry powder
Chunk of cilantro chopped down finely
big scoop of sour cream and some butter
Note: the spice/cilantro and vinegar is the amount for each bowl. A 16 0z single package will serve two, so add the amount above to each individual serving in the bowl when making them.
The only thing I do different than Pel Meni did was I fry them in butter after boiling them. Take a non stick pan and melt some butter on low heat when dumplings are almost done boiling.
Just follow the packages cooking instructions and when they are cooked thru take them out with a pasta strainer and throw a slice of butter on them. Throw the dumplings in the frying pan and cook until blistered, making sure they dont stick by moving them around often. Note: I like to boil them even a little longer than they suggest so they are really hot when they come out of the water and go into the pan.
take out after about 20 minutes when they have risen to the top
getting crispy in the butter
When done place them in a bowl and pour the vinegar over them and toss it so they get coated. Sprinkle the top with the curry powder then pour hot sauce all over the top and side and sprinkle with cilantro. Use sour cream to dip them in. One of my favorite recipes, when you want these you just have to have them. If you've been to Pel Meni in Madison, tell me these aren't as good or better (they are fried in butter) Thanks Paul.
I think that the Alaskan location is still open in Alaska. No website but I was told "The Juneau Pelmeni shop is the original. They have two others, one in Madison, WI and one in Bellingham, WA. So there you go." Madison location I heard is closed. But now you can have then everywhere.
Indulge
http://smilgadumplings.com/