Traditional Russian pelmeni are made by wrapping ground meat filling in thin dough, sealing it into half-moons, and boiling the dumplings. Often served with butter or sour cream, they are a hearty classic for cold days.
Knead the flour, eggs, lukewarm water, and salt into a smooth, elastic dough. Cover and let it rest for 30 minutes.
Thoroughly mix the ground meat with the grated onion, ice-cold water, salt, and black pepper. The ice-cold water keeps the filling moist and tender.
Roll the dough out thinly and cut small circles using the rim of a glass. Place filling in the center of each circle, fold it into a half-moon, press the edges to seal, and join the two ends.
Boil the pelmeni in salted water until they float and the dough is cooked through, then drain. Drizzle with melted butter and serve hot.
Important: Pelmeni are traditionally made in large batches and frozen. Freeze them on a floured tray, then store them in the freezer; you can add them directly to boiling water from frozen. Contains gluten. If served with sour cream, the dish contains dairy. Use a measured amount of filling and seal the edges firmly.
Bu tarifin klasik versiyonunu farklı biliyordum, yine de denemek güzeldi.
Karıştırırken fazla çırpmışım, dokusu sertleşti. Hamur bir türlü toparlanmadı, un eklemek zorunda kaldım. Bende biraz kurudu, muhtemelen fazla pişirdim.
Bir dahaki sefere ölçüleri biraz daha dikkatli tartarsanız fark edeceksiniz.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
