Homemade pelmeni

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  • Level: easy
  • Total time: depends on an amount of pelmeni, in this case about 2 h
  • Yield: 3 kg pelmeni
  • In fact, there are similar dishes in different countries, originally from China, perhaps pelmeni turned out to Russian cuisine during the Tatar-Mongol yoke.
  • There are a lot of sorts of filling such as pork, beef, pork and beef, pork and potatoes, pork and turkey, chicken, etc.

Ingredients:

For minced meat ( in this case use just a half  about 1.5 kg)

  • 2 kg 600gr chopped pork
  • 1 kg onion peeled
  • salt and freshly ground pepper to taste
  • 150 ml water (t=25-30°C) or broth

For pelmeni dough ( in this case double )

  • 750 gr flour all-purpose plus extra for kneading
  • 2 eggs
  • 1-2 tsp salt
  • 100 ml water (t=25-30°C)

Method:

  1. Grind our own ground pork ( in this case we use special electric meat grinder). Peel the onions and dice, so that they can easily be placed in the meat grinder. Cut meat into cubes. Grind small pieces of meat , alternating with onions pieces through a meat grinder using a medium die, so the minced meat will turn out to be more juicy. Season minced meat with salt and pepper to taste, add water or broth and mix thoroughly.
  2. I have to say the dough should be made in batches , otherwise it dries. To make the dough, place flour on a wooden cutting board or other flat surface and form a well. Break the eggs into a bowl and beat them with water and a pinch of salt. Pour eggs into the center of the well. Start mixing the flour, working from the inside out. Knead the dough with your hands until it is smooth and fairly thick during 5 mins. When ready, cover the dough with a teatowel and let rest for 20 minutes.
  3. Divide each dough ball into two parts. To roll out a chunk of dough  into a thin sheet with a thickness of about 1-2 mm with a rolling pin on  a wooden cutting board or other flat surface generously floured. I am lucky this kitchen device helps to save time and make the circles very quickly. To put minced meat on the center of each circle, and press with your fingers to tightly seal. You can  freeze the pelmeni and keep for the future.
  4. To cook pelmeni, bring a saucepan of water or broth to boil (add salt and bay leaves). Add frozen or fresh pelmeni and return to a boil. They should float to the top, then boil for 10 mintues longer. Drain pelmeni using kitchen skimmer and place them in a plate or bowl. Serve pelmeni warm with butter, ketchup, sour cream or broth.

 

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