Pelmeni
I never would have thought that I don't know how to boil pelmeni, but I learned two secrets that make pelmeni taste a million times better.
1. Don't boil on a roaring boil. Once you put the pelmeni in, turn the water down to a simmer, the pelmeni will still cook, but this way the skin won't fall apart.
2. The most important secret. After the pelmeni are cooked, take them out onto a plate and let the extra water run off. Then pour out the water from the pot in which they cooked and put the pelmeni back in the pot to dry. Don't fry them, just keep them there for 30 seconds or so until all the extra water is boiled off, only then serve to the table. Now if you add butter or sour cream, it won't run off the pelmeni, the now dry skin will be completely coated and absorb the flavor.
BeTeavon!
1. Don't boil on a roaring boil. Once you put the pelmeni in, turn the water down to a simmer, the pelmeni will still cook, but this way the skin won't fall apart.
2. The most important secret. After the pelmeni are cooked, take them out onto a plate and let the extra water run off. Then pour out the water from the pot in which they cooked and put the pelmeni back in the pot to dry. Don't fry them, just keep them there for 30 seconds or so until all the extra water is boiled off, only then serve to the table. Now if you add butter or sour cream, it won't run off the pelmeni, the now dry skin will be completely coated and absorb the flavor.
BeTeavon!