1 lb fatty lamb, ground
1 lb beef, ground
1 lb oxtail meat, ground (do not trim the fat)
1 lb pork (or, alternatively, veal), ground
1 large onion, minced
1 lb green cabbage, finely shredded
3 tbsp minced dill
4 cloves garlic, minced
2 tsp ground cloves
1/2 tbsp freshly ground black pepper
all-purpose flour (at least 1.5 lb, probably more)
8-10 black peppercorns
2-3 bay leaves
salt to taste
vegetable oilmeasures conversion [+]
Add a generous amount of salt to the cabbage and mix with your hands, squeezing in the process. Turn the cabbage into a colander and let stand 15 minutes. Turn and squeeze again and let stand another 15 minutes. Repeat 2 more times.
Heat olive oil in a skillet and saute the onions until golden-brown.
Combine the meats with sauteed onion, drained cabbage, dill, garlic, and ground black pepper. Season with salt. Cover the filling and refrigerate while you prepare the skins.
Whisk the eggs with 2 cups lukewarm water and a pinch of salt. Whisk in 1/2 cup of sifted flour at a time until the dough has the consistency of very thick sauce. Continue whisking about 1/4 cup flour at a time, until the dough is thick enough to knead. Turn out onto a large, floured surface and knead quickly and vigorously, adding a little bit of flour at a time, until the dough just stops sticking to your fingers. Gather the dough into a ball and cover with a moist towel.
Separate a piece of dough about the size of a tennis ball. Using a heavy, floured rolling pin, roll out into a sheet about 1 mm thick. Using the rim of a glass about 2.5 inches in diameter, cut out as many rounds as possible (leftover dough should be re-kneaded and rolled out again).
To shape pelmeni, take one round and place it on your palm. Place some filling in the middle and fold the dough round in half. Press the edges together with your fingers to seal. Bring the tips of the resulting "half-moon" together, roll them underneath, and press to seal. (You can find plenty of images on the internet of what traditionally shaped pelmeni should look like.) Arrange pelmeni in a deep roasting pan in layers, separated by lightly floured sheets of wax paper. At this point, pelmeni are ready for cooking, or they may be frozen. Once completely frozen and no longer in danger of sticking together, pelmeni can be transferred to a sealable plastic bag and kept in the freezer for about 3 months.
Bring a large pot of water to a stiff boil. Add salt, peppercorns, bay leaves and a few drops of oil. Add the desired number of pelmeni and run the spoon along the sides and on the bottom, to prevent sticking. When the water begins boiling again, reduce to a simmer. Once all pelmeni float to the surface, simmer, uncovered, for 5-6 minutes. Drain pelmeni, transfer to a large bowl, and serve immediately.
Serve with plain vinegar, sour cream, and mustard.
RediscaRecipe category: Meat-Dishes > Lamb
, Meat-Dishes > Pork
, Meat-Dishes > Beef
, Breads-and-Pastry > Dumplings