The Challah Fame is a OneTable series that celebrates someone who loves to make challah (or other delicious food!) and does so as a form of self-care, self-expression, as a business, or for any other reason.

The pandemic has, for most of us, meant more time at home, and in turn (maybe?!) more opportunities to cook. We got the scoop on how OneTable hosts have used this unusual time to level up and try new recipes and traditions at their Shabbat table. Now, we’re sharing their dishes and stories to celebrate the power of Shabbat during  *an unprecedented time* and inducting them into the Challah Fame!

Then, we invite you to make this dish or one of your favorites and tag us @onetableshabbat. 

Kate works in Energy Analytics in the Bay Area. She shared with us: 

Before the pandemic, I used to go to bigger events for Shabbat, wanting to meet other people and have other people plan Shabbat for me. Now I plan Shabbat for myself and put more thought into the evening. It’s a way for me to go into the weekend with intention and celebrate what I’ve done. When I unplug and recharge, I know I’m taking care of myself and my well-being.

I can start preparing for Shabbat earlier now that I’m home and working remotely. I’ve been trying to look up different recipes and replicate recipes passed on from my grandmother, like this pelmeni. 

Ingredients:

For the Filling
1 pound ground beef
1/2 tablespoon kosher salt
1/2 tablespoon ground black pepper
1/2 onion, grated

For the Dough
1 cup all-purpose flour
Pinch kosher salt
1/2 cup hot water
1 tablespoon canola oil

For the Garnish
1 chopped green onion
1 stalk fresh dill, chopped
Kosher salt and ground black pepper
Sour cream, for serving

Directions:

1. For the filling: Combine the beef, salt, pepper and onion in a stand mixer fitted with the paddle attachment and slowly mix together
2. For the dough: Line a baking sheet with parchment paper and set aside
3. Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Knead the dough into a ball, then roll into a log shape
4. Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon of beef mixture in the center of the dough circle. Fold the circle into a half-moon and seal the edges. Bend the dumplings while pinching the center and bringing the edges together. (Shape will be similar to tortellini.) Place on the lined baking sheet. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to help them hold their shape
5. Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
6. Plate and garnish with fresh green onion, dill, salt, pepper and sour cream