Dumpling Heaven with Kachka Dumplings X Sibeiho Sambals

I am a Kachka fan. My first introduction to East European/ Russian food was with a dinner with Judiann Woo at Kachka PDX. It was just at the cusp of covid ending and things becoming normal. Not being able to travel at will was something I had to learn in the pandemic years.  To soothe that want, I traveled around the world via meals and cooking here in PDX. It was at Kachka that I learnt about Pelmeni Dumplings and Rabbit stew (truly a #IYKYK). I remember the chat with Judiann during that dinner about travelling, experiencing different cultures and countries and always seeming to find delicious food wrapped in some kind of dough and meat combination. 

Fast forward two years, I had a seriously fan-girled moment when I realized that I was part of the Built Oregon cohort with Chef Bonnie Morales from Kachka and Israel (the other half of Kachka). The duo are what I admire most in the food industry: restauranteurs, entrepreneurs and amazing operators with so much heart. Last year, when my folks visited (and pretty much tagged along for with me every where), they were super kind to extend the Built Oregon founders gathering and adopted my folks, showing them local hospitality. 

At one of our local markets, I was tabling next to Bonnie and mentioned Kachka's dumplings + Sibeiho Sambals was one of my go-to meals when I'm tapped out from a day of production. She laughed at how easy it was and we decided that it would be a great idea to share with all the busy friends in our community who still want to have a home-cooked meal. Our retailer New Seasons was kind enough to host us in their stores, so this Oct, we are going to be doing tastings for New Season's customers at select locations. If you can join us, click here for details. 

If you can't make it to see us, the recipe is available on Kachka's page here.