Pelmeni - European Recipe

Pelmeni

🌍 European, Siberia and Ural region, Russia Difficulty: ●●●○○

Pelmeni were made in large batches in autumn, frozen outside, and eaten throughout the Siberian winter — proto-frozen food.

Ingredients

• (Dough) 400 g all-purpose flour
• 2 eggs
• 150 ml cold water
• 1 tsp salt
• (Filling) 300 g ground pork
• 200 g ground beef
• 1 onion, grated
• 3 cloves garlic, minced
• Salt, black pepper, and a pinch of nutmeg

Method

1. Kneading — Knead flour, eggs, water, and salt into smooth, stiff dough. Rest 30 minutes.
2. Mixing — Mix filling ingredients; season very generously.
3. Rolling — Roll dough very thin (2 mm); cut circles with 6 cm cutter.
4. Placing — Place small amount of filling in centre; fold dough over into half-moon.
5. Pressing — Press edges together; join the two corners to form the classic crescent shape.
6. Freezing — Freeze on a floured tray for 1 hour before cooking (traditional; also allows bulk preparation).
7. Cooking — Cook in batches in salted boiling water until they float, then 3 minutes more.
8. Draining — Drain; serve with butter, sour cream, and vinegar.

Tags: 400 g all-purpose flour, eggs, cold water, 300 g ground pork, ground beef · Source: Observatory Recipe Research Kitchen