The #WorldWineTravel Bloggers
So, today, the #WorldWineTravel crew is looking at wines from Moldova and sharing ideas for food pairings. If you are reading this early enough, feel free to join the live Twitter chat on Sunday, October 4th at 8am Pacific time. Follow the hashtag #WorldWineTravel and be sure to add that to anything you tweet so that we can see it. In the meantime, all of these posts will be live by early morning on Sunday.
- Camilla at Culinary Adventures with Camilla shares Two Indigenous Moldovan Grapes - Fetească Albă and Fetească Neagră - Paired With Colțunași Harnici (Hard-Working Dumplings).
- Wendy from A Day In The Life On The Farm is Celebrating the Food and Wine of Moldova.
- David from Cooking Chat suggests Food Pairings for Moldavan Wines.
- Lori from Exploring the Wine Glass is Sitting Down with Master of Wine Caroline Gilby to Discuss
- Terri from Our Good Life writes Moldova Wine Day Celebration!
- Linda from My Full Wine Glass is Celebrating ‘My Wine Day’ and the Little Country That Could.
- Robin at Crushed Grape Chronicles describes Moldovan Wine – Moving Forward While Not Losing Track of the Authentic Grapes of Their Past.
- Susannah from Avvinare declares You say Feteasca and I’ll Say Moldova.
- Jennifer at Vino Travels tells us about Eye Openers to the Wines of Moldova.
- Melanie from Wining With Mel is Exploring New Territory with Moldovan Wines.
- Jeff from Food Wine Click! asks the question Are Local Grapes the Future of Moldovan Wines?
- Jill from L’Occasion declares Wines of Moldova: Worth the Adventure.
- Payal from Keep the Peas matches Kashmiri Yakhni Pulao and Moldovan Wine.
- Nicole from Somms Table celebrates Moldova National Wine Day with More Food and Wine Explorations.
- Rupal at Syrah Queen encourages us to Celebrate Moldova National Wine Day - Exploring Native Varieties.
- Liz from What's In That Bottle says Moldova National Wine Day is Here!
- Pinny from Chinese Food And Wine Pairings suggests Celebrating Moldova National Wine Day with Chinese Food.
- Deanna at Asian Test Kitchen gives us Meatless Moldovan Food And Wine.
- Gwendolyn at Wine Predator says Meet Moldova: 2018 Purcari 1827 Rară Neagră de Purcari Vin Sec Rosu Paired with Pasta.
- Host Lynn at Savor the Harvest gives us Moldovan Native Wine Grape Discoveries.
I hope you’ll join in the Moldova Wine day and weekend celebration! You can also find more information at the links: Wine Day Wine of Moldova; Wine of Moldova; YouTube Wine of Moldova; Wine Of Moldova USA; The Wines of Bulgaria, Romainia and Moldova; and Exotic Wine Travel.
In Moldova, I discovered that dumplings come in two types: colțunași harnici, which translated literally means 'hard-working dumplings', and colțunași lenoși or 'lazy dumplings.' The former consist of unleavened dough wrapped around a filling such as cheese, potatoes, or cabbage. And as far as the hard-working part, I had my Kitchen Elves do most of the work! They certainly did work hard for this dinner.
makes approximately two dozen dumplings
- 2 cups flour plus more for rolling
- 1 cup hot water
- 1 egg
- 1 t salt
- oil as needed
- Also needed: rolling pin, bowl approximately 4" diameter, butter knife, water for sealing dumplings
- 1/2 cup sliced leeks
- 1 Tablespoon butter
- 1 teaspoon olive oil
- 1 cup ricotta cheese (I used one that was made of buffalo milk)
- 1 cup shredded parmesan cheese
- 1 cup mashed potatoes (this is a great way to use leftover potatoes)
- freshly ground salt, to taste
- freshly ground pepper, to taste
- 2 eggs, beaten
- 1 Tablespoon olive oil
- 2 pounds beef (you can use whatever you have on-hand), cubed
- 1 cup onion, peeled and diced
- 6-8 cloves garlic, crushed
- 1 cup broth (I used beef broth)
- 2 cups red wine
- 2 to 3 Tablespoons tomato paste
- freshly ground salt, as needed
- freshly ground pepper, as needed
- fresh herbs
- olive oil
- freshly ground salt
- freshly ground pepper
Add the onions and let them cook until the onion is translucent and beginning to caramelize.
Pour in the broth and red wine. Stir in the tomato paste. Bring to a boil. Then, reduce the heat to a simmer and cover. Let the meat braise for 1 hour - longer is fine, too. Once the beef is tender. Use a fork to shred the meat slightly. Raise the heat to reduce the sauce to your desired thickness. Season to taste with salt and pepper.
After the dough has rested, divide it into quarters. Use a rolling pin to roll the dough into a thin rectangle. The dough should be 1/8" or thinner.
Roll edges together. Crimp the edge with a fork.
Repeat until you run out of wrappers or filling. You can also re-roll the scraps and get more circles.
Place on a parchment paper-lined baking sheet until you are ready to cook.
To cook, bring a large pot of water to a boil. Place 5 to 6 dumpling in the water at a time. As soon as they all float to the top, let them cook for an additional 3 minutes. Remove with a slotted spoon and set aside.