Comments on: Pelmeni (Sourdough Dumplings) https://nourishedkitchen.com/pelmeni-recipe/ Natural Whole Foods Recipes Mon, 08 Apr 2024 17:59:00 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Jenny McGruther https://nourishedkitchen.com/pelmeni-recipe/#comment-1158803 Mon, 08 Apr 2024 17:59:00 +0000 https://nourishedkitchen.com/?p=8160#comment-1158803 In reply to Rebecca OConnor.

Yes.

]]> By: Rebecca OConnor https://nourishedkitchen.com/pelmeni-recipe/#comment-1158781 Sat, 06 Apr 2024 01:37:11 +0000 https://nourishedkitchen.com/?p=8160#comment-1158781 Hello,
Can homemade yogurt whey be used in this recipe?

Thank you

]]> By: Jenny https://nourishedkitchen.com/pelmeni-recipe/#comment-1117293 Mon, 05 Mar 2018 20:04:19 +0000 https://nourishedkitchen.com/?p=8160#comment-1117293 In reply to Melinda.

Hi Melinda,

That hasn't been my experience so, I'm not sure what to suggest. If it smelled foul or was dark, like it had molded, I would discard it.

]]> By: Melinda https://nourishedkitchen.com/pelmeni-recipe/#comment-1117213 Sun, 04 Mar 2018 15:16:40 +0000 https://nourishedkitchen.com/?p=8160#comment-1117213 Twice now my dough has developed a dark brown (almost black) layer on top after the first day of fermenting. The first time, I had put it in a bowl with a lid and the second time, a bowl with plastic wrap. Is this dough safe to use? Is this normal or is there something I should do to prevent the discoloration?

]]> By: Lauren https://nourishedkitchen.com/pelmeni-recipe/#comment-988168 Sat, 02 Jan 2016 03:07:51 +0000 https://nourishedkitchen.com/?p=8160#comment-988168 What is soft winter wheat flour? is it whole wheat cake flour?

]]> By: Tabitha https://nourishedkitchen.com/pelmeni-recipe/#comment-316043 Mon, 14 Jul 2014 19:53:55 +0000 https://nourishedkitchen.com/?p=8160#comment-316043 In reply to chrispy.

Can you share the recipe for the appetizer? It sounds really interesting.

]]> By: Karalina https://nourishedkitchen.com/pelmeni-recipe/#comment-70010 Fri, 07 Mar 2014 01:51:33 +0000 https://nourishedkitchen.com/?p=8160#comment-70010 Hi

Great recipe! I have never had pelmeni with a dough like this. I have never made whey but online it says you can from plain yogurt in strainer overnight.

I'm always scared of messing with bacterias.
I'm going to try this recipe though!! Hope I don't mess up and make toxic dough !! Hah

I have ukrainian family. They make mostly vareniki.

Hester Kalin - tea dough?! Wow! Interesting. Strong tea? Black tea I assume?

]]> By: Jenny https://nourishedkitchen.com/pelmeni-recipe/#comment-65783 Wed, 19 Feb 2014 18:10:14 +0000 https://nourishedkitchen.com/?p=8160#comment-65783 In reply to Hester Kalin.

I would love to try that!

]]> By: Hester Kalin https://nourishedkitchen.com/pelmeni-recipe/#comment-65717 Wed, 19 Feb 2014 10:55:47 +0000 https://nourishedkitchen.com/?p=8160#comment-65717 I just love your website. I used to make these wonderful little meat and dough pies with my Grandfather , who was a Cossack. He insisted on making the dough with strong TEA, telling me that for sure I would NEVER find a like recipe.....and I never have. I suggest you try the strong tea idea. You will never make the pelmeni with water again!

]]> By: Erica https://nourishedkitchen.com/pelmeni-recipe/#comment-50622 Fri, 01 Nov 2013 18:07:18 +0000 https://nourishedkitchen.com/?p=8160#comment-50622 I'm really excited to try this recipe when I get some fresh eggs! I, too am inspired by 'harsh and bleak climates. It would be interesting if you added that as a tag: Traditional recipe from harsh and bleak climates. It would be interesting to see how different cultures dealt with such a rugged life.

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