Freezer Dumplings

Index Cards

4 recipes, as written. Print double sided: each back carries the method and a code to the full recipe.

Siberian Pelmeni

120 pelmeni · 4 × 6 in

Dough

360 g all-purpose flour

1 tsp salt

1 large egg

225 ml cold water

Filling

450 g extra-lean ground beef

450 g lean ground pork

2 tsp salt

1 tsp black pepper, freshly ground

2 onions, roughly chopped

4 cloves garlic

½ bunch flat-leaf parsley

½ bunch dill

125 ml water

Shaping and Cooking

2 tbsp butter, melted

sour cream (smetana), to serve, to taste

chopped dill or parsley, to serve, to taste

white vinegar, for dipping, to taste

4 l water for boiling

salt for the water, to taste

2 leaves bay leaves

forklet.co/r/H4F7YenK · v1

Dough Pulse 360 g all-purpose flour and 1 tsp salt in a food processor. With the motor running, add 1 large egg through the feed tube, then 225 ml cold water, and let it run about a minute. 1 min to 2 min
Tip the dough into a bowl, cover with a tea towel and rest 30 min while you make the filling.
Filling Put 450 g extra-lean ground beef and 450 g lean ground pork in a large bowl with 2 tsp salt and 1 tsp black pepper.
Blend 2 onions, 4 cloves garlic, ½ bunch flat-leaf parsley, ½ bunch dill and 125 ml water in the food processor to a loose green purée. Add it to the meat. 2 min
Work the filling with your hands until it is evenly mixed and slightly sticky. 3 min
Pinch off a small piece, flatten it and fry it in a hot pan until cooked through. Taste and add more salt or pepper to the filling if it needs it. 3 min
Shaping and Cooking Cut the dough into quarters and shape each into a ball. Keep three covered while you work with the first.
On a well floured surface, roll one ball into a thin sheet about 1.5 mm (0.06 in) thick.
Cut out rounds with a 5 cm (2 in) to 7 cm (2 ¾ in) cutter. Gather the scraps, wrap them and re-roll them with the next ball.
Put a teaspoon of filling slightly off centre on each round, fold over into a half moon and pinch the edge firmly shut. For a prettier edge, go round once more, pinching and twisting into a rope.
Bring the two pointed corners together around your fingertip and press them so each dumpling forms a round little ear. Set them on a floured tray, not touching. Repeat with the rest of the dough and filling to make 120 pelmeni. 40 min to 1 h
Bring 4 l water for boiling to a rolling boil with salt for the water and 2 leaves bay leaves. Drop in the pelmeni in batches and stir straight away so they do not stick to the bottom. Once they float, cook 3 min to 5 min more. 100 °C
Lift them out with a slotted spoon, pour over 2 tbsp butter, melted and toss gently. Serve hot with sour cream (smetana), to serve, chopped dill or parsley, to serve and a little white vinegar, for dipping for dipping.

Safety: The filling is raw pork and beef. Boil the pelmeni until the filling reaches 71 C in the centre; break one open to check that no pink remains. (The author)
Safety: Ground beef should reach 71 °C (160 °F) at the centre. (USDA FSIS)
Safety: Ground pork should reach 71 °C (160 °F) at the centre. (USDA FSIS)
Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)

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Pierogi Ruskie

55 pierogi · 4 × 6 in

Potato and Cheese Filling

500 g floury potatoes, peeled

300 g large onion, finely chopped

2 tbsp butter

300 g full-fat twaróg (Polish farmer's cheese)

½ tsp salt

½ tsp ground black pepper

salt for the potato water, to taste

Dough

500 g all-purpose flour

½ tsp salt

250 ml hot water

4 tbsp canola oil

Shaping, Boiling and Frying

1 onion, chopped

2 tbsp butter

4 l water for boiling

salt for the water, to taste

forklet.co/r/bPLajHIP · v1

Potato and Cheese Filling Put 500 g floury potatoes in a pot, cover with cold water, add salt for the potato water and bring to a boil. Cook until completely tender. 20 min to 25 min
Drain, return to the pot and mash thoroughly while still hot until there are no lumps at all.
Meanwhile, melt 2 tbsp butter in a frying pan over medium heat and fry 300 g large onion slowly until soft and golden. 10 min to 15 min
Crush 300 g full-fat twaróg (Polish farmer's cheese) with a fork and mix it into the potatoes with the onion and its butter, ½ tsp salt and ½ tsp ground black pepper. Taste and adjust. Leave the filling to cool completely. 30 min
Dough Sift 500 g all-purpose flour and ½ tsp salt onto the work surface and make a well in the middle.
Pour in 4 tbsp canola oil and a little of 250 ml hot water. Work it into the flour, adding the rest of the water gradually, and knead until the dough is soft and elastic. 8 min to 10 min
Cover with an upturned bowl and let it relax while you finish the filling. 15 min to 30 min
Shaping, Boiling and Frying Cut the dough into a few pieces, keeping the rest covered, and roll one piece out thinly, about 2 mm (0.08 in). Stamp out rounds with a glass.
Put a spoonful of filling in the middle of each round, fold the dough over into a half moon and press the edges firmly together. Repeat with the remaining dough and filling to make 55 pierogi. 40 min to 1 h
Bring 4 l water for boiling to a boil with salt for the water, then lower the heat to a steady simmer. Drop in five to seven pierogi at a time and cook until they float, then lift out with a slotted spoon. 98 °C · 5 min to 6 min
Melt 2 tbsp butter in a large frying pan and cook 1 onion until lightly browned. 8 min
Add the boiled pierogi to the pan and fry, turning, until golden in spots. Serve topped with the buttery onion. 5 min to 8 min

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Khinkali

20 khinkali · 4 × 6 in

Dough

500 g all-purpose flour, plus extra for dusting

1 ¼ tsp kosher salt (a heaping teaspoon)

250 g ice-cold water, plus more as needed

1 tbsp neutral oil

Filling

225 g ground beef

225 g ground pork

1 onion, roughly chopped

1 cup cilantro, leaves and stems

2 tbsp parsley, leaves and stems

1 tsp red pepper flakes

¾ tsp ground cumin

2 tsp kosher salt

⅔ cup cold water (a scant measure)

Pleating and Cooking

freshly ground black pepper, to serve, to taste

butter or sour cream, to serve, to taste

5 l water for boiling

salt for the water, to taste

forklet.co/r/evVnohZH · v1

Dough Mix 500 g all-purpose flour, plus extra for dusting and 1 ¼ tsp kosher salt (a heaping teaspoon) in a large bowl and make a well. Pour in 250 g ice-cold water, plus more as needed and 1 tbsp neutral oil and stir with a spoon, drawing in the flour, until you have a shaggy mass. 3 min
Knead on a well floured surface for 10 min to 15 min, adding flour if it gets sticky.
Cover with a damp towel and rest 30 min to 45 min.
Filling Pulse 1 onion, 1 cup cilantro, leaves and stems and 2 tbsp parsley, leaves and stems in a food processor until finely chopped. 1 min
Put 225 g ground beef and 225 g ground pork in a large bowl with the onion and herbs, 1 tsp red pepper flakes, ¾ tsp ground cumin and 2 tsp kosher salt. Knead with your hand until evenly mixed. 3 min
Work in ⅔ cup cold water (a scant measure) a little at a time, kneading well after each addition until it is absorbed. Leave the filling to stand 10 min to 15 min.
Pleating and Cooking Cut the dough in two, keeping one half covered. Roll the other into a large round about 6 mm (¼ in) thick; leave it on the thick side, since each piece is rolled again.
Stamp out rounds with a 8 cm (3 ⅛ in) to 9 cm (3 ½ in) glass, and add the scraps to the covered dough. Roll each round out to 11 cm (4 ⅓ in) to 14 cm (5 ½ in) across.
Put a generous spoonful of filling in the centre of a round. Bring one edge up over the filling and, working clockwise, keep folding the dough into overlapping pleats until the filling is completely enclosed.
Pinch the neck hard and twist the pleats while turning the dumpling the other way, tugging the knot up slightly to leave a little space above the filling. Keep the finished khinkali under a damp cloth. Repeat with the rest to make about 20. 40 min to 1 h
Bring 5 l water for boiling to a boil with salt for the water. Lower in about ten khinkali, topknots down, and shake the pot so they do not stick; then leave them alone. Once the water returns to the boil, cook 10 min to 12 min. 100 °C
Lift out with a slotted spoon, grind plenty of freshly ground black pepper, to serve over them and serve at once, with butter or sour cream, to serve if you like, while the next batch cooks.

Safety: The filling is raw pork and beef: boil the khinkali until they have floated and cooked the full time so the centre reaches 71 C. The broth inside is scalding, so bite carefully. (The author)
Safety: Ground beef should reach 71 °C (160 °F) at the centre. (USDA FSIS)
Safety: Ground pork should reach 71 °C (160 °F) at the centre. (USDA FSIS)

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Pork Gyoza

52 gyoza · 4 × 6 in

Filling

0.75 lb green cabbage, about a quarter of a large head, core removed

1 tsp Diamond Crystal kosher salt

2 scallions, minced

2 fresh shiitake mushrooms, stems removed, minced

1 tsp fresh ginger, finely grated, with its juice

2 cloves garlic, minced or pressed

0.5 lb ground pork

2 tsp sake

2 tsp toasted sesame oil

2 tsp soy sauce

⅛ tsp black pepper, freshly ground

Filling and Folding

52 round gyoza wrappers, about 1 package, kept under a damp towel

2 tbsp water, for sealing

2 tbsp potato starch or cornstarch, for dusting the tray

Fry-Steaming

1 tbsp neutral oil, per pan

1 tsp toasted sesame oil, per pan

4 tbsp water, per pan

Dipping Sauce

4 tbsp soy sauce

4 tbsp unseasoned rice vinegar

½ tsp la-yu (Japanese chili oil)

forklet.co/r/cb6grNob · v1

Filling Cut the thick core out of 0.75 lb green cabbage, slice the leaves into 1 cm (⅜ in) strips, then chop crosswise until very fine. Go over the thick white ribs again until they are minced. 5 min to 8 min
Rub 1 tsp Diamond Crystal kosher salt into the cabbage with your hands and leave it in a bowl to wilt while you prepare everything else. 15 min to 20 min
Mince 2 scallions and 2 fresh shiitake mushrooms. Grate 1 tsp fresh ginger with its juice and press 2 cloves garlic. 5 min
Put 0.5 lb ground pork in a large bowl with the scallions, shiitake, ginger and garlic, 2 tsp sake, 2 tsp toasted sesame oil, 2 tsp soy sauce and ⅛ tsp black pepper. Knead by hand until the mixture turns pale and sticky. 2 min to 3 min
Squeeze the cabbage hard by the handful to get rid of its water, add it to the pork and knead until evenly mixed. 1 min
Filling and Folding Set out a small bowl of 2 tbsp water, for sealing and a baking sheet lined with parchment or dusted with 2 tbsp potato starch or cornstarch, for dusting the tray. Keep 52 round gyoza wrappers covered with a damp towel at all times.
Hold a wrapper in your palm, put a level tablespoon of filling in the centre and press it flat to push out air. Wet the outer 6 mm (¼ in) of the wrapper all the way round with a fingertip.
Fold the wrapper in half and pinch it together at the top centre. On each side of the centre, fold three or four pleats about 6 mm (¼ in) apart into the front half, pressing each firmly onto the back half.
Give the dumpling a final squeeze along the seam, then press the bottom flat so it stands upright. Set it on the tray under plastic wrap and fold the rest. Makes 52 gyoza. 30 min to 45 min
Fry-Steaming Heat the frying pan over medium heat, then add 1 tbsp neutral oil, per pan. Brush any starch off the bottoms of the gyoza.
Arrange the gyoza flat side down in a single layer, in a circle or rows, not quite touching. Fry until the bottoms are golden and release from the pan. 3 min
Pour in 4 tbsp water, per pan, cover immediately and steam until most of the water has gone. Frozen gyoza need 1 min to 2 min longer.
Uncover and cook until the last of the water evaporates, about 1 min. Drizzle 1 tsp toasted sesame oil, per pan around the gyoza and fry until the bottoms are deep golden and crisp.
Dipping Sauce For each person, mix a quarter of the 4 tbsp soy sauce and 4 tbsp unseasoned rice vinegar in a small dish with a few drops of ½ tsp la-yu (Japanese chili oil). Serve the gyoza crisp side up straight from the pan.

Safety: Cook pork filling through: the gyoza are done when the filling is firm and the juices run clear, 71°C in the centre. (The author)

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