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Pelmeni 3 recipe


Pelmeni 3Pelmeni came to Russian cuisine from Siberia and the name is translated like "bread ear" from Komi language. There are many stories about pelmeni and one true thing is that you can eat a little pelmeni, especially if they are done in best traditions. Pelmeni are usually made by the whole family.

Ingredients:
--DOUGH:
2 c flour
1 c milk or water
1/2 tsp salt
1 tbsp vegetable oil
3 ea eggs
--MINCEMEAT:
2 1/2 c beef
2 1/2 c pork
1 ea onion
salt and pepper to taste
measures conversion [+]

Method:
Grind beef and pork twice in meat chopper. Then add chopped onion, salt, pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that they are 1/16 inch thick. 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. 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. To cook pelmeni, boil much 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. Pelmeni are served with butter, sour cream or vinegar, ketchup.


Cuisine: Russian
Source: Olga's collection
Recipe category: Meat-Dishes > Pork, Meat-Dishes > Beef, Breads-and-Pastry > Dumplings

 
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