Haha. Today was an experimental day where I felt adventurous enough to try making a Russian dumpling with ground pork and beef, also known as Pelmeni. The meat filling recipe went so well, I didn’t even break a sweat. Then when it came to the dough, I was misguided with the recipe and it became runny. Several additional cups of flour later, and I got the texture needed to make the dumpling skin.
Boil these suckers in hot water for 5 minutes and then pan fry it in butter, then serve with a side of sour-cream … oh goodness.