Pelmeni are Russian poached pasties that have a meat filling. "Neighbours gathered after the frosts set in, having fun while pelmeni are being made in quantities running into the thousands. They are laid out on huge dough boards and carried outside to freeze, after which they are dumped into sacks like so many pebbles and stored away until needed..."
2 c flour
1 c milk or water
1/2 tsp salt
1 tbsp vegetable oil
1/2 lb beef
1/2 lb pork
salt and pepper to taste
measures conversion [+]
1. Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve.
2. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic.
3. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that each is 1/16 inch thick.
4. Take a glass or a cup (2 inches in diameter) and make rounds with it's help on the dough. Fill each round with 1 teaspoon of the mincemeat, fold into half-moons.
5. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later ( you can keep them in the freezer for a long time), or cooked immediately.
6. To cook pelmeni, boil a large amount of water, as they can stick to each other. Salt water. Carefully drop pelmeni into boiling water. Don't forget to stir them from time to time. Boil for 20 minutes.
5. Served with butter, sour cream or vinegar, and ketchup.Cuisine:
RussianRecipe category: Meat-Dishes > Pork
, Meat-Dishes > Beef
, Breads-and-Pastry > Dumplings