Cooking class experience — learning Pelmeni properly

I took a cooking class specifically to learn how to make Pelmeni correctly. The instructor explained why salted herring is used the way it is — something I'd never understood from just eating it. The rich and dairy-forward result when you make it yourself is different.

Russian New Year table is the most important annual food event, laden with Olivier salad, herring under fur coat, and other Soviet-era staples. We learned how a traditional Russian stolovaya canteen shapes the way this dish is eaten. The class ended with the meal and a glass of black tea from a samovar. I've made it three times since and each time it improves. Highly recommend the cooking class approach.