Pelmeni

Ingredients for Pelmeni

Instructions for Pelmeni

To prepare the Pelmeni recipe, please follow these instructions:

Batter: Sieve the flour into a mound on a clean surface. Low is the cavity in the top and crack the eggs into the cavity. While you slowly add the warm water kneaded the dough thoroughly. Pelmeni dough should be elastic and soft, without sticking. Cover the dough and let it rest for 30 minutes before use.

Fill: For best results use whole pieces of meat, which, together with the sample run twice through the mincer and knead the salt and pepper in the forcemeat. You do not have a meat mincer kneaded it all just together.

Preparation: Sprinkle flour on the surface and roll the dough out to a long hose approx. 2.5 cm. in diameter. Cut the dough into pieces of approx. 2.5 cm. space and roll the pieces out to approx. 10 cm. in diameter. Place a tablespoon of kødfars on the piece, fold the dough together and pinch the edges close together. Then you take each end of the Crescent-shaped pelmen, bends them together, press together, and we now have the øreformede pelmeni. There must be no holes in the interests of preserving the taste and texture of the meat. If you want to save some pelmeni should they be frozen uncooked.

Preparation: place a large pot of water to a boil with the salt. Put pelmenierne into the boiling water. They are finished and ready to eat when they float up to the surface. You can also Cook pelmenierne in the broth if you want to give them extra flavor.

Serving: Server pelmenierne with bread, salt, sour cream and dill or in a soup. You can also servers those with traditional Russian salad of chopped cucumbers, tomatoes with mayonnaise or sour cream.