Practicing Theology: Adoption blog updates

Tuesday, April 17, 2007

Adoption blog updates - Life with Olga & Nina

I haven't been as faithful in posting on our ADOPTION BLOG as I'd like, but I have made two posts in recent weeks if you're interested!

4 comments:

Diane said...: LOL Connie, you sound like me. I created another blog to let our families see what is going on at our house. I rarely post on it, but I don't think anybody reads it anyway.; 11:14 AM
Anonymous said...: Hi Connie,
My mother doesn't have a published pelmeni recipe (which means we haven't watched her close enough to write down the exact ingredients. But here's one she said should work.
1 lb. ground chicken
1 med. onion grated
salt and pepper to taste (1/2 tsp. salt, 1/4 tsp. pepper?)
Combine meat with onion and seasonings. Mix well and set aside.

dough:
2 cups sifted flour
1 egg
1/3 cup milk (many people use water but my mom says milk is better)
prepare dough:
In a small mixing bowl, sift the flour and a pinch of salt. Make a nest in the flour, add the egg which has been mixed with milk. Work the flour into the liquid knead to a rather dry dough. Use more or less flour as needed. Roll dough very thin and cut into 2" circles. Put a small ball of filling (about 1/2 tsp) onto each circle and pinch the edges, making little half-moons. Pinch the corners of the half moons together.

Have a clear meat boullion pot of water boiling hot. Add Pelmeni and let boil. when pelmeny are done they will surface like doughnuts.

Serve hot with plenty of sour cream.
If you freeze some until you're ready to eat them, you can cook them later in chicken broth and serve with the broth and sourcream.

I hope this recipe works. We'll have to get my mom to have a clinic soon on how she actually makes them.
enjoy!; 9:31 PM
Connie said...: diane: My posting is DEFINITELY a lot of "hit and miss"!! :-); 9:47 PM
Connie said...: ellen b: Thank you SO much--my mouth is watering!

Your mother sounds like most really GREAT cooks--she does it based on lots of experience and her own memory.

My husband's family is Cajun/French--they cook "by experience/memory" too!; 9:49 PM