[repost] Pelmeni
This is a repost, as one of the accounts is being purged.
This is a (from what I gather) fairly traditional Russian recipe. It is slightly finicky, though, so don't try it if you aren't patient. (PATIENCE IS KEY.) The whole molding thing takes quite a while. No more, however, than rosenmunnar (which I was intending to make for dessert but ran out of energy for), which I have not yet put up. Perhaps tomorrow, as they are quite tasty, and I think I espied a jar of red plum jam in the pantry.
Nom, jam.
But anyway, this is a very rewarding recipe! This recipe makes a tasty, filling meal for four, which can easily be doubled if you have a dinner party~ They also freeze very well prior to cooking.
Recipe from this lovely blog
Ignoring the datestamp, which isn't accurate anyhow, this is a plateful of my pelmeni, ready for the pot
Into the pot at a rolling boil! Steam can be quite hot, so be careful~
A bowlful of cooked pelmeni. Not much to look at, but wonderful flavour~
Pelmeni
Combine all ingredients into a bowl, and mix thoroughly using your hands. Don’t be afraid to get your hands it there! It really is the best way for mixing. Now it’s time to assemble!
Cut the dough into two pieces, keeping one covered so it won’t dry out. Roll the dough into a long snake about one inch in diameter. Cut the dough at one-inch intervals and roll the pieces out into circles using floured rolling pin. Place a teaspoon of the meat filling in the centre and fold the dough over, pinching edges firmly to completely seal each pelmen into a small packet. There should be no holes in the dough in order to preserve the flavour and consistency of the meat inside. Then bring the two corners together so it forms a circle.
Bring a large pot of water to a boil, adding one bullion cube. Gently drop pelmeni in, being careful not to crowd the pot, lest they stick together. Boil for about seven minutes, stirring occasionally, or until they float to the surface.
Serve immediately with sour cream and mustard.
This is a (from what I gather) fairly traditional Russian recipe. It is slightly finicky, though, so don't try it if you aren't patient. (PATIENCE IS KEY.) The whole molding thing takes quite a while. No more, however, than rosenmunnar (which I was intending to make for dessert but ran out of energy for), which I have not yet put up. Perhaps tomorrow, as they are quite tasty, and I think I espied a jar of red plum jam in the pantry.
Nom, jam.
But anyway, this is a very rewarding recipe! This recipe makes a tasty, filling meal for four, which can easily be doubled if you have a dinner party~ They also freeze very well prior to cooking.
Recipe from this lovely blog
Ignoring the datestamp, which isn't accurate anyhow, this is a plateful of my pelmeni, ready for the pot
Into the pot at a rolling boil! Steam can be quite hot, so be careful~
A bowlful of cooked pelmeni. Not much to look at, but wonderful flavour~
Pelmeni
- 1 ½ cups AP flour
- 2 eggs
- ½ cup water
- ½ tsp salt
- ½ lb (250 g.) ground beef
- ½ lb (250 g.) ground pork
- 1 medium onion, grated (optional, recc’d)
- 2 cloves garlic, minced fine
- Salt and pepper to taste
Combine all ingredients into a bowl, and mix thoroughly using your hands. Don’t be afraid to get your hands it there! It really is the best way for mixing. Now it’s time to assemble!
Cut the dough into two pieces, keeping one covered so it won’t dry out. Roll the dough into a long snake about one inch in diameter. Cut the dough at one-inch intervals and roll the pieces out into circles using floured rolling pin. Place a teaspoon of the meat filling in the centre and fold the dough over, pinching edges firmly to completely seal each pelmen into a small packet. There should be no holes in the dough in order to preserve the flavour and consistency of the meat inside. Then bring the two corners together so it forms a circle.
Bring a large pot of water to a boil, adding one bullion cube. Gently drop pelmeni in, being careful not to crowd the pot, lest they stick together. Boil for about seven minutes, stirring occasionally, or until they float to the surface.
Serve immediately with sour cream and mustard.