Pelmeni are a very traditional Russian food. They do take a while to make but on the upside, you make a lot of them, freeze them and have quick and easy meals for later. This time we tried a new recipe for the dough. This one had a lot of butter and resulted in very soft, almost melty pelmeni dough. It was MUCH easier to roll out but the pelmeni also had more of a tendency to fall apart as they boiled as well.
For the filling, you may do any combination you like. We like to use lamb and pork and beef mix. It is important that you chop your onions very small so they don't poke through the meat when making this.
This recipe has made the perfect meat to dough ratio, we didn't have one of the two left over at the end. It was perfect.
It is great served with sour cream or vinegar and salt and pepper!
Here's the original recipe that we took the dough from: http://www.olgasflavorfactory.com/appetizers/pelmeni/
For the filling, you may do any combination you like. We like to use lamb and pork and beef mix. It is important that you chop your onions very small so they don't poke through the meat when making this.
This recipe has made the perfect meat to dough ratio, we didn't have one of the two left over at the end. It was perfect.
It is great served with sour cream or vinegar and salt and pepper!
Here's the original recipe that we took the dough from: http://www.olgasflavorfactory.com/appetizers/pelmeni/
Ingredients:
Dough:
2 cups of water
1 cup butter
1 tsp of salt
2 eggs
6 cups of flour
Meat Filling:
2 -3 lbs of ground meat - we used a half lamb half pork mixture
2 onions, finely chopped
3 garlic cloves, minced
2-3 teaspoons salt
2 teaspoons ground pepper
6 Tablespoons of warm water
2 cups of water
1 cup butter
1 tsp of salt
2 eggs
6 cups of flour
Meat Filling:
2 -3 lbs of ground meat - we used a half lamb half pork mixture
2 onions, finely chopped
3 garlic cloves, minced
2-3 teaspoons salt
2 teaspoons ground pepper
6 Tablespoons of warm water
Directions:
First, prepare the dough:
1. In a medium pot, bring the water and butter to a boil.
2. Add the salt and two cups of flour all at once. Mix vigorously with a wooden or silicon spoon.
3. Take off the heat, until the mixture is slightly cooled and add in the eggs.
4. Add the remaining four cups of flour. Mix until combined.
5. Place in a bowl, cover with plastic wrap and set aside for about 20 minutes.
Filling:
1. Mix together all ingredients until thoroughly mixed through and no clumps remain. Letting the meat get to room temperatures will make it easier to work with as your hands will not get cold mixing it.
Creating the Pelmeni:
1. Roll out the dough into large sheets and cut small circles out of the sheet. We like to use a template because it keeps all the pelmeni uniform.
2. Into each dough circle place a little bit of meat, do not overfill as it will not close and fall apart if you do.
3. Fold the dough circle in half (resulting in a half moon shape dumpling) Pinch the edges together.
4. take the two sides of the half moon and bring them together, pinching them together. The result will be a pelmen'!
5. Place finished dumpling onto a floured cookie sheet. Once cookie sheet is filled up place it in the freezer.
After you have done making all your pelmeni, or shortly before you finish, Bring a large pot of water to a boil. Add salt, bay leaves, garlic salt, and any other spices you like to the soup, especially if you plan on eating the broth. When the water boils. Add the pelmeni and stir. It is best to cook these in small batches using the same broth rather than in one huge batch all at once. The resulting broth from all the batches of cooked pelmeni will also be the best. After you add in the pelmeni, stir to make sure they don't stick to the bottom or sides of the pan. When they float up, about 5 minutes, the pelmeni are cooked and you can get them out.
Serve with sour cream, sprinkle with greens such as parsley on top.
1. In a medium pot, bring the water and butter to a boil.
2. Add the salt and two cups of flour all at once. Mix vigorously with a wooden or silicon spoon.
3. Take off the heat, until the mixture is slightly cooled and add in the eggs.
4. Add the remaining four cups of flour. Mix until combined.
5. Place in a bowl, cover with plastic wrap and set aside for about 20 minutes.
Filling:
1. Mix together all ingredients until thoroughly mixed through and no clumps remain. Letting the meat get to room temperatures will make it easier to work with as your hands will not get cold mixing it.
Creating the Pelmeni:
1. Roll out the dough into large sheets and cut small circles out of the sheet. We like to use a template because it keeps all the pelmeni uniform.
2. Into each dough circle place a little bit of meat, do not overfill as it will not close and fall apart if you do.
3. Fold the dough circle in half (resulting in a half moon shape dumpling) Pinch the edges together.
4. take the two sides of the half moon and bring them together, pinching them together. The result will be a pelmen'!
5. Place finished dumpling onto a floured cookie sheet. Once cookie sheet is filled up place it in the freezer.
After you have done making all your pelmeni, or shortly before you finish, Bring a large pot of water to a boil. Add salt, bay leaves, garlic salt, and any other spices you like to the soup, especially if you plan on eating the broth. When the water boils. Add the pelmeni and stir. It is best to cook these in small batches using the same broth rather than in one huge batch all at once. The resulting broth from all the batches of cooked pelmeni will also be the best. After you add in the pelmeni, stir to make sure they don't stick to the bottom or sides of the pan. When they float up, about 5 minutes, the pelmeni are cooked and you can get them out.
Serve with sour cream, sprinkle with greens such as parsley on top.
What we liked:
We loved trying a new dough recipe. It is always fun to get together with family and make a delicious meal.
What we didn't like:
Nothing, these were great.
What Kaspian thought about it:
Both Kaspian and Astrid enjoyed these.
Next time:
no changes needed.
No comments:
Post a Comment