@zeltserman So, I’ve made pelmeni from scratch by hand — you have to make at least 100 at a time and freeze them, otherwise it’s not worth the effort. But the last time I made them, I used potsticker wrappers. My cousin uses wonton wrappers.
@zeltserman My mom’s holodetz is pretty great. She makes it with calf’s feet (for the gelatin) and chicken, and it’s very garlicky. But the key to it’s amazingness is her painstakingly clear stock.
@zeltserman Since I cook professionally, I don’t often cook at home anymore. But I used to have a supper club, specializing in dishes from Ukraine and the Caucasus.