PELMENI – RUSSIAN DUMPLINGS

June 21, 2017

Part two of our lovely Russian evening. Another delicious treat prepared by the best food preparation models ever. Might look a little like Italien tortellini – but they ensure me it’s Russian. Serve either drizzled with butter or dipped in sour cream.
Thanks to my two lovely photo models! Happy to have you guys be part of my blog and my life! Everything tastes better if prepared with friends!

PELMENI – RUSSIAN DUMPLINGS

  • 400g flour
  • 1 egg
  • 150ml water [optional: replace part of it with milk]
  • ½ teaspoon salt
  • 500g minced meat
  • 1 onion [optional]
  • 1 egg
  • salt
  • pepper
  • parsley [optional]
  • 2 bay leaves
  • 5 pepper corns
  • pinch salt

_ mix water [lukewarm], milk, egg and salt in a large bowl

_ gradually stir in flour until a dough forms

_ knead with your hands until dough becomes smooth and silky

_ wrap in plastic and set aside

_ finely chop onions and parsley and blend well with the minced meat and egg

_ season with salt and pepper

_ dust work surface with flour and roll out dough until very thin [start with about ⅓ or the dough]

[there are traditional Pelmeni shapers but if you don’t have any you can also shape them by hand as described below]

_ use a round cookie cutter or water glass to cut circles from the rolled out dough

_ place a heaping teaspoon of the meat filling in the center of each circle

_ brush edges with egg

_ fold in half [try to seal in as little air as possible]

_ pick the two ends and seal them together [so it looks like a Ravioli]

_ place them on a floured surface

_ [to ensure they won’t open up during cooking] place them in the freezer for a couple of minutes

_ bring a pot with water to a boil

_ add bay leaves, pepper corns and salt

_ cook only a few Pelmeni at a time [otherwise they might stick together]

_ when they rise to the surface continue cooking for about 3 minutes

_ serve drizzled with melted butter or sour cream

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