History of Pelmeni:
Most historians agree that русские пельмени (Russian pelmeni) originated in Siberia and were probably named by the коми, коренной народностью Урала (Komi, a people indigenous to the Urals). In the Komi language, “pelnyan” means “bread-ear,” a reference to the food’s ear-like shape. When the word crossed into Russian, it changed a bit (as most words crossing language barriers do) to “пельмень,” whose proper plural in Russian is “пельмени.” In English they are almost always referred to in the plural, perhaps because почти невозможно съесть только лишь один из сочных маленьких кусочков (it is nearly impossible to eat just one of the juicy morsels, sound familiar)
- 1 pound ground pork
- 1/2 cup chopped fresh dill, divided
- 2 ounces breadcrumbs
- 1/2 cup heavy cream or half and half
- 1 egg, beaten
- salt and pepper
- gyoza or potsticker wrappers
- 8 cups chicken broth, hot
- very thinly sliced button mushrooms, to garnish (about 1/2-3/4 cup per person)
- Soak breadcrumbs in cream.
- Combine pork, 1/4 cup dill, egg, salt, and pepper in a bowl. Add breadcrumb mixture and mix.
- Let sit up to 2 hours for flavors to combine (in refrigerator).
- Place 2 teaspoons of pork mixture in each gyoza wrapper, preparing 4 at a time. Wet the edges and seal in half-moon shapes. Set aside under plastic wrap as you make the other Pelmeni.
- Meanwhile, bring a large pot of water to boil.
- Boil Pelmeni for 7-10 minutes.
- Place 8-12 Pelmeni in a large soup bowl. Top with a few ladles of broth, chopped dill, sliced fresh mushrooms, and more pepper.