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| A plate of pelmeni |
The dough is made from flour and water, sometimes adding a small portion of eggs. The filling can be minced meat (pork, lamb, beef, or any other kind of meat), fish, or mushrooms. The mixing together of different kinds of meat is also popular. The traditional Udmurt recipe requires a mixture of 45% beef, 35% mutton, and 20% pork. Pelmeni in Perm (west of the Ural Mountains) are often filled with mushrooms, onions, turnips, or sauerkraut instead of meat. Various spices, such as black pepper and onions, are mixed into the filling.
Pelmeni
Ingredients
# 2 c flour.
# 1 c milk or water.
# 1/2 ts salt.
# 1 tb vegetable oil.
# 3 ea eggs.
# 250 g beef.
# 250 g pork.
# 1 ea onion.
# salt, pepper.
Method
Grind beef and pork twice in meat chopper. Then add chopped onion, salt,pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece into a circle close to the size (a little bit larger ) of the mold holes so that it is 1/16 inch thick. Place a dough sheet on the dumplings mold, then the filling in every opening, then cover with another dough sheet. After that roll the dough circle with a rolling-pin and you have a two dozens of pelmeni at a time! Use the rest of the dough that comes out from the mold to roll another circle.
Pelmeni can be frozen to be cooked later ( you can keep them in the freezer for a long time), or cooked immediately. To cook pelmeni, boil much water, so that they cannot stick to each other. Salt water. Carefully drop pelmeni into boiling water. Dont forget to stir them from time to time. Boil for 20 minutes. Pelmeni can be served with butter, sour cream, vinegar or ketchup.
http://www.russianfoods.com/recipes/item00074/default.asp
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