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Russian Pelmeni

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Level: Hard

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Description

For our Russian cooking adventure we wanted to try a traditional dish that originated in Siberia. This recipe is adapted from Ruscuisine.com.

Ingredients

  • 3 cups All-purpose Flour
  • 1 teaspoon Salt, Plus More For The Water To Cook Pelmeni
  • 1 teaspoon Sugar
  • 3 whole Eggs
  • ½ cups Very Hot Water
  • ½ pounds Ground Pork
  • ½ pounds Ground Beef
  • 1 whole Onion
  • 1 pinch Rosemary
  • 1 pinch Thyme

Preparation

Sift the flour, salt and sugar and pile onto a clean surface. Beat the eggs and water in a small bowl. Begin slowly adding the egg mixture to the flour two tablespoons at a time. Try to incorporate the liquid into the flour as much as possible. The dough will soon become moist; keep adding the water and knead vigorously each time. Mix enough liquid until the dough is soft enough to manage, but resilient to the touch. Roll the dough into a ball, wrap it in plastic wrap and refrigerate for 30–40 minutes.

Next, in a food processor, combine the pork, beef, onions and seasonings. Mix together well. Set aside in a bowl for use as the filling.

Once the dough has been chilled, remove and roll out onto a floured surface. Roll the dough as thinly as possible, approximately 1/32 of an inch, or until almost translucent. Use a biscuit cutter or a glass to cut out circles in the dough. Place a teaspoon of the filling into the center of each dough circle and then fold it in half. Press the edges together to make a tight seal. (If freezing, they are now ready to place in a freezer bag for use at a later date.)

Finally, boil a large pot of water with a teaspoon of salt. Once the water is boiling, add the pelmeni (frozen or fresh) and boil gently until they float to the top. Once the pelmeni float to the top, remove and place in a strainer. After the water is strained off, they are ready to serve. Eat warm with melted garlic butter, lemon juice or sour cream.

One Comment

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nemmysgirl on 5.10.2011

My husband and I LOVE Pelmeni. We don’t get it very often though, only at Christmas time, there is a Russian stand in one of the Christmas markets so I was thrilled to see this recipe. Can’t wait to try it!! :)

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