Pelmeni

Pelmeni

Pelmeni originate from Siberia and are now a part of Russian and Ukrainian national cuisine. Pelmeni are small pockets of dough filled with minced meat and served boiled. Pelmeni were particularly favoured by hunters, who were looking for easy-to-prepare, nourishing food to take with them frozen on long hunting trips in the winter. And originally were cooked from bear meat. Plemeni were also filled with fish, cabbage, mushrooms and preserved in special cellars with ice-covered walls. Russian pelmeni recipe involves 3 steps: making the dough and making the filling and assembling pelmeni. Time-honoured tradition of making pelmeni gathers all family members around the table and makes the process cooperative.

Ingredients:

Preparation:

Making filling:
Grind beef and pork twice in meat chopper. Then add chopped onion, salt, pepper. Reserve.

Making dough:
Pour out flour on the table. Form it like a volcano with a hole in the middle. Break an egg into this hole and add water and salt. Knead on floured surface until dough is elastic, then cover it and wait for 30-40 minutes. Take some dough and make a "sausage". Cut it into pieces and roll each piece into a circle, around 5 cm in diameter. Cover the circles with a cloth so that the dough does not get dry while you will be assembling pelmeni. Put a teaspoonful of meet info each dough circle, fold and stick the edges and put together the "ears" with your fingertips. Pelmeni can be frozen to be cooked later, or cooked immediately. To cook pelmeni, boil much water, so that they cannot 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 can be served with butter, sour cream, vinegar or ketchup.

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