Well, did you? You'd be RIGHT!! Or maybe you wonder what Pelmeni is. Pelmeni is Russian comfort food!! It's a basic dough, cut in 2" circles, filled with a meat mixture, boiled and served with sour cream and dill! A bit time consuming to make the individual pelmeni, but with 125 of them in the freezer, we'll have at least 3, if not 4 meals worth!! I've also made a large pot of borscht to go with it for dinner and fresh rye bread is rising in the oven as I write this!!
PELMENI
Dough:
3 c. (or more if using a pasta maker!) flour
1 tsp. salt
1 large egg
1 c. cold water
Mix water and egg in mixing bowl. Add salt, mix well. Add flour. Turn out onto lightly floured surface and knead until smooth, about 2 minutes. Cover with linen or cotton towel and let rest for 30 minutes. Make filling.
Filling:
¾ lb. ground beef
½ lb. ground pork
2 medium onions, finely chopped
¼ c. crushed ice
salt and freshly ground pepper to taste
Thoroughly mix filling.
Divide dough in half and shape into two balls. Keep the one ball covered with the towel. On a floured surface, with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16th" thick, making sure it doesn't tear. With a round cookie cutter, cut out 2" circles. In a small saucepan, bring 2 c. of salted water to a boil over high heat.
Place scant teaspoon of filling toward the bottom of one circle.
3 c. (or more if using a pasta maker!) flour
1 tsp. salt
1 large egg
1 c. cold water
Mix water and egg in mixing bowl. Add salt, mix well. Add flour. Turn out onto lightly floured surface and knead until smooth, about 2 minutes. Cover with linen or cotton towel and let rest for 30 minutes. Make filling.
Filling:
¾ lb. ground beef
½ lb. ground pork
2 medium onions, finely chopped
¼ c. crushed ice
salt and freshly ground pepper to taste
Thoroughly mix filling.
Divide dough in half and shape into two balls. Keep the one ball covered with the towel. On a floured surface, with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16th" thick, making sure it doesn't tear. With a round cookie cutter, cut out 2" circles. In a small saucepan, bring 2 c. of salted water to a boil over high heat.
Place scant teaspoon of filling toward the bottom of one circle.
Fill and shape the remaining rounds, arranging dumplings as they are made on a lightly floured, or parchment covered baking sheet.
At this point, pelmeni are usually frozen. Cover the baking sheet with foil or plastic wrap until completely frozen. When frozen, transfer to a plastic bag. To cook pelmeni, bring 6 qts. of salted water to a boil in a large pot. Drop in half the pelmeni and cook, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface and are thoroughly cooked through, about 8 minutes. With a slotted spoon, carefully remove to a colander and drain well. Toss with butter if you'd like. Serve with dollops of sour cream and chopped fresh dill!!! Makes 100-125 pelmeni. About 10 pelmeni or so is a good serving. Especially good served with Borscht or salad and rye bread. All of which we will have tonight! What a red letter day for me! All day in the kitchen! WooHoo!!!
