Pelmeni
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 11:07pm

Ingredients




DOUGH
8 ounces flour
1 large egg
1/2 cup water
1 teaspoon salt
FILLING
12 ounces ground pork
4 ounces minced beef
1 large onion, finely chopped
2 cloves garlic, crushed
1 teaspoon salt
fresh ground black pepper
2 tablespoons finely chopped fresh parsley

Preparation

1 To make the dough, place the flour and salt in the bowl of a food processor fitted with a metal blade or mixer with a dough hook. With the motor running add the egg and as much water as necessary for a dough that is just beginning form a ball. Remove the dough and place on a floured surface. Form into a ball, then flatten, wrap in plastic film and chill for 30 minutes. 2 To make the filling, mix the other ingredients together in a bowl. 3 To form, when the dough is ready, roll out to about 1/8 inch thick. Cut out 3 inch rounds with a biscuit cutter or a lid. Put a scant teaspoon of the filling onto each 3 inch shape. Fold over and seal the edges with a fork. Wet both ends of the pelmeni and bring them round and pinch together to the shape of Italian tortellini. Place on a baking tray, covered with a clean towel. 4 To cook the pelmeni, bring 3 1/2 pts of water to the boil. Drop in the pelmeni by the dozen. Simmer uncovered until they rise to the surface. 5 Serve with melted butter or sour cream.

About


These flavorful dumplings are a popular dish in Russia and surrounding countries. They can be also be served in a soup broth or with a variety of sauces, including tomato or cheese.

Comments:
Helen Pitlick

Aww yeah! I never ate these when I studied in Russia, but my friend Sue would order them whenever we went to cafes, usually served in broth or with sour cream. Memories...