Ingredients
-
-
3
-
-
3
-
1
-
1
-
-
500
-
500
-
1
-
1/2
-
1
-
-
-
Directions
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 , 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
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Steps
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1
Done
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For Making the Dough: |
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2
Done
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Sift the Flour With the Salt Onto a Smooth Clean Surface. |
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3
Done
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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. |
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4
Done
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After a While All the Flour Will Be Moistened; Keep Adding the Liquid in Small Amounts, Kneading the Dough Very Vigorously After Each Time. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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Roll the Dough Into a Ball, Wrap in Plastic Wrap and Place in the Refrigerator For About 30-40 Minutes. |
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8
Done
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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. |
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9
Done
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Add Seasonings to Taste. |
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10
Done
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Now You Are Ready For the Fun Part. |
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11
Done
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to Assemble Pelmeni, First You Have to Make Thinly Rolled Circles of Dough. |
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12
Done
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You May Roll Out Large Portions of Dough and Cut the Circles Out With a Glass, or Roll Out the Pieces of Dough Separately. |
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13
Done
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the Dough Should Be Very Thin, Approximately 1/32 of an Inch, and Look Translucent. |
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14
Done
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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. |
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15
Done
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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. |
