chef's corner Cool off in the Heat of Summer with SIBERIAN DUMPLINGS I love dumplings so much I decided to open a Dumpling House Pop-Up at my restaurant Bear, running all summer long. CHEF NATASHA POGREBINSKY Dumplings are that one food that makes everybody in the world instantly salivate and grow a burning desire to devour large bowl after bowl. Every culture has their own form of dumplings – Asian Dim Sum, Eurasian Soup Dumplings, African Fish Stew Dumplings, European Pierogi and Italian Ravioli, just to mention a few. The Ukrainian and Russian cultures invented their own form centuries ago, and now calls them “Pelmeni” (Pork Dumplings) and “Vareniki” (Pierogi). One of the best school night dinner memories for me is walking to the dumpling house in Kiev for Pelmeni take-out. All over the Ukraine and Russia, you will find “Dumpling Houses” steaming with large kettles of boiling richly seasoned broths with countless delighted patrons gulping down bowls of succulent dumplings or getting take-out orders. The smell of savory broth with fresh scallions and herbs always drew me in, and then the first bite of that perfect dough and filling with fresh sour crème instantly sent me straight to my happy place. This summer at Bear, I decided to recreate that experience by serving very authentic Russian Siberian Style Pelmeni and Ukrainian Vareniki. They are unique, unlike any other you’ve had before, and surprisingly light and refreshing in the summer time. Here is a simple recipe for classic Siberian Dumplings. Try these with sour crème, vinegar or butter. Or stop by Bear and have a bowl with me anytime! Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Avenue, LIC www.bearnyc.com www.ChefNatasha.com Photo by Bradley Hawks Siberian Dumplings Recipe Makes a large bowl (4 servings) Ingredients: 4 eggs 2 cups flour, and extra flour 1 lb seasoned pork sausage mix (Ask your butcher, or just remove the casing from 1.lb of sausages) Butter Salt, pepper Dill or parsley Boiling water Rolling pin or pasta machine 2” round cookie cutter or cup Small Brush Directions: • Sift the flower, make a well and break 3 eggs into the well. Mix the dough and knead for 5 minutes. Shape into a flat ball and cut into 4 pieces. Wrap in plastic and refrigerate for 30 minutes. • Beat 1 egg in a small bowl. • Divide the sausage mix into small 1/2” balls. Drop them into simmering water for about 1 minute to blanch. Remove and drain on a sheet or on towels. • Roll out the pasta 1/8”, add flour to keep from sticking. Use a round cookie cutter to make at least 6 wrapper from each piece of dough. • Brush the edges of a wrapper with egg mix, place a sausage ball in the center and fold over. Press the edges and then fold again to connect the corners. Repeat Steps 4 and 5 with the rest of the dough. Remember: Lay out your uncooked dumplings on a sheet with extra flour so they don’t stick to each other. You can now freeze them or cook them. Cook and Serve: Drop fresh or frozen dumplings into boiling salted water until they float to the top. Let simmer for 1 minute and drain. Serve with salt, pepper, melted butter and fresh herbs. Also try with sour crème or soy sauce.
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