TASTY RUSSIAN PELMENI
From ruscusine.com. Here's what they say about this recipe........ Most people associate pelmeni with Siberia, and many recipes and references to the dish call it "Siberian dumplings." Pelmeni probably did originate in Siberia, where hundreds or even thousands could be made, and then frozen and stored outside during the long winters. However, the dumplings became very popular all over Russia. They are closely kin to "pot stickers," "pierogies," and other similar dumplings found in many cultures. The Russian variety traditionally is made of flour, milk, one egg, and salt. The dough is rolled out fairly thin, and cut in circles approximately two inches in diameter. The filling is usually a mixture of minced pork, onions, garlic, salt, and pepper. I'm guessing at the number of servings and the time to make these as I've never made them before and that info wasn't provided with the recipe.
Provided by lazyme
Categories Pork
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- For making the dough:
- Sift the flour with the salt onto a smooth clean surface.
- Start adding the mixture of the liquids into the pile of flour in small amounts, trying to incorporate the liquid into as much flour as possible each time.
- After a while all the flour will be moistened; keep adding the liquid in small amounts, kneading the dough very vigorously after each time.
- The dough might seem soggy right after you add the mixture, but after you beat it for about minute, it takes in the moisture out, and more has to be added, actually.
- Keep adding the liquid until the dough becomes mixed throughout very evenly, soft enough to manage, but resilient to the touch, and very stretchy. I usually have 1 or 2 ounces left of the water mixture after the dough is done.
- Roll the dough into a ball, wrap in plastic wrap and place in the refrigerator for about 30-40 minutes.
- For the filling: to save time, you can load all the ingredients into a good food processor with a meat-cutting blade, and ground them evenly, but not too finely.
- Add seasonings to taste.
- Now you are ready for the fun part.
- To assemble pelmeni, first you have to make thinly rolled circles of dough.
- You may roll out large portions of dough and cut the circles out with a glass, or roll out the pieces of dough separately.
- The dough should be very thin, approximately 1/32 of an inch, and look translucent.
- While one person is making the circles, the others can be putting the filling by tablespoons onto the middle of each circle and sealing the meat tightly.
- Fold the circle over in half, squeeze the edges together all the way around, and gradually pinch the edge down as you would on a pie crust, until it looks like a braid.
- To make the process go faster, you can use Pelmeni mold.
- When you are wrapping, please make sure there are no holes in the dough if there are holes, the meat tends to be hard after cooking.
- As you are making the pelmeni, put them onto a flour-dusted plate, and keep dusting between layers, so they dont stick together.
- To cook the pelmeni, bring a large pot of salted water or broth (for better flavor) to a boil, and load you pelmeni into the pot.
- They will be ready when they float to the top.
- Take the pelmeni out with a strainer, and serve hot, drizzled in butter, with lemon juice, vinegar and sour cream in separate dishes to be used as a garnish.
- You could also add a small salad made of coarsely chopped tomatoes and cucumbers in sour cream to add some refreshing color and a burst of vitamins.
- If you feel you have made too many pelmeni, feel free to freeze them before they are cooked; they keep in a freezer for a very long time.
Nutrition Facts : Calories 281.7, Fat 11.9, SaturatedFat 4.5, Cholesterol 90.6, Sodium 468.8, Carbohydrate 24.8, Fiber 1, Sugar 0.5, Protein 17.2
PELMENI
Make and share this Pelmeni recipe from Food.com.
Provided by Steve P.
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare meat filling: Mix together egg, pork, beef, onion, pepper and salt well.
- Prepare the dough: Mix flour, water and salt into a thick dough.
- Roll the dough thin.
- Cut out circles of the dough with the help of a glass or a cup.
- Put a piece of meat filling into the middle the dough circle.
- Fold the circle and stick the edges together.
- Put them into salted boiling water and cook for 7-10 minutes.
- They are ready when they lift up on the surface of the water.
- Lift the cooked pelmenies out from the water, drain, and place on a plate.
- Or fry the pelmeni with some oil in a frying-pan.
- Put it on the plate, add some sour-cream, pepper, butter, sauce and so on.
- Or put it on a deep plate, add some chicken broth.
- For Fried pelmenies: eat with about 100 ml of Russian vodka.
Nutrition Facts : Calories 748.4, Fat 67.6, SaturatedFat 27.4, Cholesterol 183.5, Sodium 80.1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.8, Protein 31
PELMENI (SIBERIAN RAVIOLI)
This is Russian comfort food. I ate it quite a lot when I was studying in Moscow in the early 1980s. I ate them when I went to friends' flats for dinner, or in one of the numerous Pelmeni Bars. Traditionally they are frozen before you eat them as this changes the consistency. Serve them with either melted butter or sour cream.
Provided by wizkid
Categories Meat
Time 8h30m
Yield 65 pelmeni
Number Of Ingredients 9
Steps:
- To make the dough.
- Place the flour and salt in the bowl of a food processor fitted with a metal blade.
- With the motor running add the egg and as much water as necessary for a dough that is just beginning form a ball.
- Remove the dough and place on a floured surface.
- Form into a ball, then flatten, wrap in cling film and chill for about 30 minutes.
- To make the filling.
- Mix the other ingredients together in a bowl.
- When the dough is ready, roll out to about 1/8 inch thick.
- Cut out 3 inch rounds with a biscuit cutter or a lid.
- Put a scant teaspoon of the filling onto each 3 inch shape.
- Fold over and seal the edges with a fork.
- Wet both ends of the pelmeni and bring them round and pinch together to the shape of an Italian tortelli.
- Place on a baking tray, covered with a clean tea towel.
- Put in the freezer and freeze overnight (they can be kept for up to 3 months).
- To cook the pelmeni, bring 3 1/2 pts of water to the boil.
- Drop in the pelmeni by the dozen.
- Simmer uncovered for 10 minutes or until they rise to the surface.
- Serve with melted butter or soured cream.
Nutrition Facts : Calories 32.3, Fat 1.5, SaturatedFat 0.6, Cholesterol 7.8, Sodium 41.2, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 1.7
RUSSIAN PELMENI
Pelmeni are traditional Russian meat-filled dumplings. Making pelmeni is favorite family pastime in the long winter months. These dumplings are a common convenience food - big batches can be frozen and quickly boiled or fried on demand.
Provided by Volnushka
Categories Main Dish Recipes Dumpling Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
- Dust a baking sheet lightly with 1 tablespoon flour.
- Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
- Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
- Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 25 g, Cholesterol 41 mg, Fat 7.3 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 2.7 g, Sodium 800 mg, Sugar 0.4 g
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