Smitten Kitchen Every Day by Deb Perelman

Author:Deb Perelman
Language: eng
Format: epub
Publisher: Knopf Doubleday Publishing Group
Published: 2017-10-27T04:00:00+00:00

siberian pelmeni

Shortly before my 30th birthday (you know, last week, if anyone is asking), Peter Meehan wrote in The New York Times about a Russian dumpling shop in Brighton Beach, using some of my favorite turns of word to this date, such as “as light as carbs wrapped in carbs drenched in melted fat can be.” I thought my husband, being Russian, would be up for checking it out, but his reaction was the opposite: Go out to eat dumplings? They’re something you keep in the freezer and boil up when nobody wants to make dinner. But I kept at it, ultimately pulling the birthday card, and in the end he concluded that they were indeed the best Russian dumplings he’d ever had. We became, if not regulars, then people who went as often as we could squeeze in a trip, even in the summer months (thanks to its beach proximity). This is where the story should end—have dumpling source, eat dumplings there. But that’s not how I roll, is it?

At home, I became obsessed with reverse-engineering them, a little bit for me but a lot for you, because all varieties of Russian dumplings are wonderful things, and I want you to have them. I could never make them as well as the ladies who have been doing it since they lived in the old country, but I was delighted to find that we can manage a pretty good job at home. The ingredients are simple. No pasta machine is required; the dough is a cinch to roll out. They freeze like a dream, so go ahead, take an afternoon and make a massive batch of them, and they’ll be ready when you need them. Which, realistically, will be often.

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