They're also called pelmeni. I've been dying to try them forever but I haven't gotten that organized yet. I'd love to hear too if anyone tries them. I'd love to see them in "recipe" form too so it's easier to follow for those of us constantly getting distracted by the little ones.
well I made them! I was nervous cuz I don't do well freestyling it, lol. I prefer detailed derections. I started with 3 egg yolks from largeg eggs, 1 C whey, a hefty dash of salt, 1 C whole spelt flour and 1 C whole wheat pastry flour. After stirring that together it was like pancake batter so I started adding more ww flour until it was kneadable. Then I kneaded, adding more flour to keep it from sticking, until it was slightly tacky and still soft but not really sticking. Then I covered it with a towel and left ot. The next day I kneaded it with more flour twice, same for the day after that. I'm not sure if something was supposed to happen. In the article/recipe hers bubbles up but I think that was because of the weather?? It was cool here all week (50-70F). I ended up leaving out for more like 5 days than 2-3 just cuz I didn't have time to deal with it. Then I finally rolled it out and cut it into short, thinish strips with a pizza cutter. I wanted to replace egg noodles in a recipe. Then I boiled the noodles in water. They turned out pretty good! They worked well in the recipe, didn't taste "whole wheat" or have a wierd texture or anything, just...noodles. LOL. I should have rolled and cut them thinner...I will be making this again. It was really easy, didn't take a lot of skill or anything. Plus I HATE all the acceptable pasta (sprouted pasta is GROSS, brown rice pasta tastes like brown rice and is slimy...haven't tried buckwheat yet but I'm not hopefull, lol...plus they're all really expensive), so I'm happy to have this recipe.