How to cook dumplings in tea: a strange, but interesting and undeservedly forgotten recipe from the USSR
Did you know that in Soviet times many people cooked pelmeni not in water, but in... tea?
The dish came to the USSR from Mongolia and enjoyed considerable popularity among Kazakh, Buryat, Kalmyk and Tuvan gourmets.
Representatives of other nations also tried to prepare dumplings in tea.
Nowadays, the dish is no longer so popular. And in vain: despite its unusualness, it is quite appetizing.
The unusual dish was recalled by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
Recipe for dumplings in tea
Pour milk and water into a saucepan. The ratio of ingredients by volume should be equal.
Add a little salt to the resulting liquid. Add a couple of tea bags to the mixture.
After this, place the pan on the switched on burner.
Exactly 180 seconds after the diluted milk has boiled, pour the dumplings into the container. Cook them until done.
Next, transfer part of the finished dish (along with the milk "broth") into a bowl. Throw a piece of butter into the container.
Eat the dumplings first and then drink the liquid.
At first it will seem that the food is not very appetizing.
But then it will become clear: dumplings in tea are a very tasty dish. It is possible that you will truly love it.
For reference
Pelmeni is a Russian dish made from unleavened dough with a minced meat filling, eaten boiled.
