Pelmeni

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Pelmeni

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Ingredients

1/2 lb Ground Beef
1/2 lb Ground Pork
2 Onions finely chopped
2-3 cloves Garlic pressed
2-3 Bay Leaves
garnish Sour Cream
garnish Fresh Parsley
3 cups Plain Flour
1 cup Cold Water
2 tbsp Olive Oil
1 tsp Salt
Cuisine:

Ingredients

Directions

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I love dumplings and it seems so do Lily and Dmitriy from Gastro Sense. They have worked their way through Uzbek Manti and Ukranian Pierogies Vareniki, however these Siberian dumplings known as Pelmeni caught my eye.

Pelmeni are made with ground meat of any kind so they are a useful leftover recipe. Traditional Siberian Pelmeni are made with a half and half mix of beef and pork. The dough can be made using a mixer, a bread maker or just a strong pair of hands – good for working out some stress! I have to admit I cheated and used a set of Gyoza dumpling wrappers that I had in the freezer.

After the dumplings have been made, simply boil them for 10 minutes and your house will smell of warm sausage rolls. Mmmmmm! You can serve them in a broth, or pan fry them with some butter. Other suggestions are dipping them in vinegar, or ketchup or sour cream. You take your pick!

 

 

 

 

 

Pelmeni recipe

Steps

1
Done

Making the dough

To prepare the dough, combine all dough ingredients in a mixing bowl and kneed the dough until a smooth dough ball forms, about 10 minutes. Cover, and set aside, letting the dough rest until ready to use. While the dough is resting prepare the filling.

2
Done

Mix the ground meat, finely chopped onion, pressed garlic and season everything with salt and pepper.

3
Done

Divide the dough into 4 equal portions and roll each portion out into 1/8″ thick over a lightly floured non-stick surface. Using a jar top or a small glass cut out the circles of the dough and place 1/2 teaspoon of the filling on each circle. Simply fold the edges together and seal pressing tightly, then seal the two endings together as well.

4
Done

Repeat to use the remaining of the filling and dough. Place the finished pelmeni on a well dusted cutting board (make sure they don’t touch each other) until ready to boil or freeze for 1 hour uncovered. Then transfer pelmeni into a large plastic bag. They would last for months.

5
Done

Bring a large pot of salted water to a boil, add bay leaves and peppercorns. Place pelmeni in a boiling water. After they float to the top, cook for 5 more minutes, then remove them with a slotted spoon to a bowl.

6
Done

Add butter and mix to coat pelmeni in butter. Serve garnished with sour cream and fresh parsley.

Zoe Negus

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