The name of this dumpling caught my attention - "Siberian". How often do I cook Siberian dish? This is my first try. One of my favorite blogger, Nobleva made this. When I saw the photos, I wanted to try. Nobleva is a great cook, I can tell from her recipes. And her photos are gorgeous. Check them out at: http://nobleva.blogspot.com/2011/10/pelmeni-siberian-meat-dumplings.html
To make this Pelmeni, I was bit amused to see how 'familiar' this dish is. I think you know what I mean without me explaining. And I noticed my 'learned way' of folding the Pelmeni kicked in as soon as I held the rolled out dough in my hand and filling it with the meat mixture. I could not help myself, but fingers just start forming the supposedly the Pelmeni the Chinese style.... geeweez! give me a break. It's Pelmeni, not GYOZA, but my fingers won't form it the way I want to like Nobleva's. I think the next time, I will try to make it much smaller like the small wonton size. That might work. And also to purchase a much fatter meat. I used half pork and half beef. But I am so accustomed to grab a lean meat package when I shop, it was a mistake. I forgot that the natural meat fat gives this dish its mouthfeel and taste. It will also alter the looks of the meat filling of the final product. Mine definitely looks dry.
Pelmeni with Eggplants Medley, I baked previously.