Russian-style Korean Dinner

I made veal dumplings today, in the usual Korean way that I learned from my mother. Tonight I ate them pelmeni-style, aka with butter and sour cream. Um, it was amazing. And I realized that Korean dumplings and Russian pelmeni are basically the exact same thing, just served with different sauces.

Tonight's Dinner:

1.5 packs of dumpling skins/wonton wrappers
1 lb. ground veal

1/2 a large onion, diced small

3 scallions, diced small

1/2 zucchini, diced small

1/2 block tofu, squeezed dry with paper towels

Sea salt

Splash of soy sauce and sesame oil

Some fresh thyme and rosemary

I sautéed the vegetables with butter, because I knew I was going to eat the first few pelmeni-style. Then mixed them in with the veal and tofu and seasonings. Quickly (took me about an hour) I scooped about a tablespoon into each little dumpling skin. Mine were round, so I pinched them into a half moon shape, floured them, and packed them away in groups of 6-8 in tin foil and tossed them in the freezer. 

A couple hours later, I was hungry so I brought a pot of water to a roiling boil and dropped them in. They floated up done in about three minutes, at which point I tossed them with butter and put a dollop of sour cream on the side. Ta-da! Multicultural dinner in four minutes.