Pelmeni Recipe A traditional recipe for pelmeni that still calls for the slow souring of the pelmeni dough through fermentation aided by fresh whey. Pelmeni require an egg-based dough, which is kept at room temperature for several days to ferment. This recipe is adapted from Russian Cuisine, as translated by Katherine Czapp for the Weston A Price Foundation.
Salted Butter Caramel Ice Cream NOTES: Parchment paper is a fine replacement for silicon pad. Make sure paper is large enough to fold over caramel so you can crush with a rolling pin. No need to let the custard sit for 8 hours. 1-3 will do.