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
SIBERIAN PELMENI
These are essentially meat dumplings, a bit like Italian ravioli, but not quite. The rule of a thumb is to freeze pelmeni at least for 24 hours before boiling and serving them. They are lovely on a cold winter day.
Provided by easter_blizzard
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Sieve flour into a heap with a small well on the top. Gradually beat in the eggs, salt and add water little by little to form a dough. Mix and kneed it well for a few minutes, so that it is quite tight. Leave it in the fridge for at least 30 minutes.
- Mix the mince with finely chopped onion, salt and pepper. Stir in vegetable oil and mix well.
- Take the dough out of the fridge and roll it out into medium flat discs, about 2 mm thick. Cut out small round discs, about 6-7 cm in diameter, using a glass. Spoon a 1 tsp of mince into a dough disc, and pinch the edges together, so that the dumpling forms a half-moon shape. Make sure the edges are well pinched together. Place the dumplings on a plastic tray, leaving the space between them, and freeze for at least 24 hours.
- Boil a good amount of water, adding a little salt. Boil the frozen pelmeni, until they float on the surface - that's when they are ready. Drain them with a spoon and serve with melted butter, chopped dill, mustard, sour cream or vinegar.
RUSSIAN MUSHROOM PELMENI
"These stunning Russian dumplings came from Siberia, the region of severe winters! The dish is super-popular in Russia, so don't miss a chance to try the taste of Russia!" Posting for safekeeping. From vegelicacy.com. I love mushroom ravioli with cheese sauce so think these would be good also. Like that this is smaller batch. Am unsure of how long this takes to do but think it might take quite awhile. Also think dough might get tough if handled too much. Like the idea of salt and bay leaf in water later. Other places say you can make pelmeni and freeze raw and then cook from frozen state which would be great for busy families.
Provided by WiGal
Categories Russian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the mushrooms, cut them into small cubes.
- Peel the onion, cut it finely.
- Heat the dry skillet over high heat, add the mushrooms, cover with a lid. Once the mushroom moisture is released, take off the lid and cook until the water evaporates.
- Then add 1 tablespoon oil, onion and saute over low heat for 10 minutes. Turn off the heat and allow to cool.
- Meanwhile make the dough. In a bowl mix together the flour, 1 teaspoon salt, 3/4 cup of just boiled water and 4 tbsp oil. Knead well until the dough is smooth and elastic.
- Take about 1/4 of the dough, roll it out into a thin (but not transparent) sheet. Using a small glass, cut into 2.5-inch (6 cm) circles. Take the scraps, add more dough and repeat the procedure until all the dough is cutted into nice circles.
- Put some filling in the center of each round.
- Fold over and using your fingers press tighly the edges together to create a half-moon shape.
- Next, bring the two ends together and pinch them. Make sure there is no holes in your pelmeni. Repeat for all the dough, you will get about 40 pelmeni at the end.
- Bring a pot of water to boil, salt to taste (1 tsp), add 2 bay leaves. Put the pelmeni into boiling water, and cook, stiring carefully until they all float to the top.
- After boiling, cook for 5-6 minutes over low heat. Serve with olive oil, sprinkle with black pepper and chopped parsley or dill.
Nutrition Facts : Calories 416.4, Fat 18.1, SaturatedFat 2.4, Sodium 1171.3, Carbohydrate 54.4, Fiber 3.4, Sugar 3.8, Protein 10.6
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
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