Siberian Pelmeni

A community recipe by Kukka

Not tested or verified by Nigella.com

Introduction

You can use any kind of minced meat, vegetables or mushrooms to fill the pelmeni. They can also be frozen so it might be a good idea to make a huge batch because once you get started it doesn't matter if you make 20 or 200. ;) Remember to freeze the pelmeni before boiling them! If you're not sure if you've added enough salt and pepper into the filling, it might be a good idea to cook some of it in the (microwave) oven to check the spices. You need quite a lot of them, esp. if you're not using a meat that has a strong taste.

Ingredients

Serves: 6

Metric Cups

For the Dough

3 eggs
700 millilitres plain flour
200 millilitres water
1 teaspoon salt

For the Filling

1 kilogram minced meat (or vegetables, mushrooms etc)
1 onion
salt
black pepper
2 tablespoons vegetable oil

For the Serving

vinegar
butter (melted)
mustard
sour cream
onions (rings, sauteed)

For the Dough

3 eggs
24⅗ fluid ounces all-purpose flour
7 fluid ounces water
1 teaspoon salt

For the Filling

2⅕ pounds ground meat (or vegetables, mushrooms etc)
1 onion
salt
black pepper
2 tablespoons vegetable oil

For the Serving

vinegar
butter (melted)
mustard
sour cream
onions (rings, sauteed)

Method

Siberian Pelmeni is a community recipe submitted by Kukka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix all the ingredients for the dough and put it in the fridge.

Chop the onion finely and sautÃ© in the oil until soft. Add the onion, salt and pepper into the minced meat and mix carefully.

Roll out the dough in small portions into flat discs and take out small discs with eg. a glass. The pelmeni should be so small you can put one whole in your mouth at a time.

Spoon (with a teaspoon) some filling in the middle of each of the discs and then close them first into the shape of a half moon and then pinch the edges to make sure the stay closed. Place the pelmeni on eg. a plastic tray and freeze them for 24 hours. They shouldn't be touching each other so make sure there's some space between each dumpling.

Boil a generous amount of water and add some salt into it. Put the frozen (!) pelmeni into the hot, boiling water. When they rise to the surface they are ready. Fish them out and put them into a warm serving dish.

If you want to serve the pelmeni with butter, mustard and vinegar, every one eating takes some of each and mixes them on his/her plate and then dips the warm pelmeni into this mixture. Or you can serve them with smetana, melted butter, onion rings...

Mix all the ingredients for the dough and put it in the fridge.

Chop the onion finely and sautÃ© in the oil until soft. Add the onion, salt and pepper into the ground meat and mix carefully.

Roll out the dough in small portions into flat discs and take out small discs with eg. a glass. The pelmeni should be so small you can put one whole in your mouth at a time.