dumplings with meat and blue cheese sauce

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Dough:
2 large eggs
2/3 cup water
1 tablespoon vegetable oil
1/2 teaspoon salt
3 1/4 cups all-purpose flour + more for dusting

Filling:
1 large finely grated onion
225g ground pork
225g ground beef chuck
1 1/2 teaspoons salt
1/2 teaspoon pepper

Preparation:

To make the dough: In a food processor, combine eggs, water, oil, salt and half the flour. Add the remaining flour and process until a smooth dough forms. Turn out onto a lightly floured surface and knead for about 5 minutes or until no longer sticky. Wrap in plastic and let rest for 30 minutes. Dough can be refrigerated at this point until ready to roll.

To make the filling: In a medium bowl, combine onion, meats, salt and pepper until thoroughly mixed.

Cut dough into 8 equal pieces. Keep the rest covered while you roll one piece of dough into a finger-width cylinder. Cut this into 10 pieces. Roll each of the 10 pieces into a 2-inch circle. Spread 1 teaspoon of filling on the circle almost to the edges. Pick up circle and fold to create a half-moon, and pinch the edges together, making sure there is no trapped air which could cause them to explode when cooking. Place on a parchment-lined baking sheet.

Place a large saucepan of salted water on to boil. When you have made 10 pelmeni, drop them in the boiling water. When they rise to the surface, boil an additional 1-2 minutes (test a dumpling for doneness). Remove from water with a slotted spoon.

Blue cheese sauce:

Ingredients:

1/2 cup heavy cream
1/3 lb. blue cheese, crumbled
1 tsp. worcestershire sauce

Preparation:

Warm cream in a saucepan by bringing to a gentle boil. Simmer 3-5 minutes, stirring as the cream thickens.

Add half of the cheese. Using a fork, mash and stir the cheese into the cream. When the cheese has melted, add the worcestershire sauce. Continue to simmer 3-5 minutes more, until sauce is thick enough to coat the back of a spoon.

Add remaining cheese. Turn off heat and serve before the cheese melts completely.

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