Let it rest
Cover the dough after kneading. Give it half an hour before rolling, so it stretches instead of springing back.
A small recipe notebook
Pelmenka
Notes on flour-dusted counters, folded dumplings, and the dinners we make twice.
Read the kitchen notesFrom the counter
Keep the edges clean
Start with a small spoonful of filling. Press the edges firmly together, then bring the two corners around to meet.
Make a second batch
Freeze the dumplings in one layer on a tray. Bag them once firm, so you can take out just enough for dinner.