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Category: Beef
Prep Time: Cook Time: Total Time:
Dough
3 cup flour
1 tsp salt
2 egg yolks
2/3 cup water, plus or minus 1 tbso
Filling
1/2 lb ground beef
1/2 lb ground pork
2 onions, minced
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
2 tbsp dill weed
1/4 lb fresh mushrooms, chopped fine
Sour cream, optional
1 quart chicken broth, to cook them in
Put flour in bowl. Press hollow in middle and add salt and egg yolks and 1/2 cup water. Using knife or big spoon, mix egg yolks first with water and then some of flour. Slowly add rest of water until mixture forms dough. Knead dough with both hands until workable and free of lumps. If dough is too sticky, add some flour. Dough should form solid ball.
Sprinkle thin layer of flour onto flat surface. Divide dough into 3 pieces. Roll out 1 piece of dough until thin. Keep remaining dough covered under damp towel. Cut dough in circles about 2 inches in diameter. Repeat with remaining dough.
Combine filling ingredients in bowl. Place 1 tsp meat mixture on each dough circle, then bend other side and press to seal, forming half-moons. Use some water, if necessary, brushed lightly on edges to make them stick. Keep finished pelmeni either on waxed paper or board sprinkled with flour. (Pelmeni can be frozen at this point and cooked later.)
Cook 20 to 25 pelmeni at a time, uncovered, in plenty of rapidly boiling broth, about 5 minutes. Repeat until all pelmeni are cooked. Serve pelmeni either in clear soup (beef or, preferably, poultry) or as main course with pepper vinegar, sour cream. Makes 60 pelmeni, or 4 main-course servings.
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SIBERIAN PELMENI (Rusian Meat-Filled Noodles)
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Category: Beef
Prep Time: Cook Time: Total Time:
Dough
3 cup flour
1 tsp salt
2 egg yolks
2/3 cup water, plus or minus 1 tbso
Filling
1/2 lb ground beef
1/2 lb ground pork
2 onions, minced
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
2 tbsp dill weed
1/4 lb fresh mushrooms, chopped fine
Sour cream, optional
1 quart chicken broth, to cook them in
Put flour in bowl. Press hollow in middle and add salt and egg yolks and 1/2 cup water. Using knife or big spoon, mix egg yolks first with water and then some of flour. Slowly add rest of water until mixture forms dough. Knead dough with both hands until workable and free of lumps. If dough is too sticky, add some flour. Dough should form solid ball.
Sprinkle thin layer of flour onto flat surface. Divide dough into 3 pieces. Roll out 1 piece of dough until thin. Keep remaining dough covered under damp towel. Cut dough in circles about 2 inches in diameter. Repeat with remaining dough.
Combine filling ingredients in bowl. Place 1 tsp meat mixture on each dough circle, then bend other side and press to seal, forming half-moons. Use some water, if necessary, brushed lightly on edges to make them stick. Keep finished pelmeni either on waxed paper or board sprinkled with flour. (Pelmeni can be frozen at this point and cooked later.)
Cook 20 to 25 pelmeni at a time, uncovered, in plenty of rapidly boiling broth, about 5 minutes. Repeat until all pelmeni are cooked. Serve pelmeni either in clear soup (beef or, preferably, poultry) or as main course with pepper vinegar, sour cream. Makes 60 pelmeni, or 4 main-course servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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