SEEING-TO-BELIEVE
Head Chef
i want it with a lot of juices and taste. ive tried it the past and it came out bland..
im confused
im confused
My understanding is that pelmeni is specifically a "meat dumpling". If there is no meat I would just call it a dumpling or ravioli. What do you intend to fill it with? Cheese, vegies, fruit?
This is the secret to a moist filling. Use dark meat, thighs for example. Also, the tip in the video to use home made stock made from bones will provide internal moisture and a better 'mouth feel' because of the naturally occurring gelatin. Replacing home made stock with purchased chicken broth can work if you include some gelatin as she suggests in the video.. . . I've not made either of those, but if I were to use chicken in a pelmeni, I would use thigh meat. That has more fat, so it will have more flavor and more juiciness.
CD
This is the secret to a moist filling. Use dark meat, thighs for example. Also, the tip in the video to use home made stock made from bones will provide internal moisture and a better 'mouth feel' because of the naturally occurring gelatin. Replacing home made stock with purchased chicken broth can work if you include some gelatin as she suggests in the video.
These tips will produce the more moist filling you desire.