Pelmeni may be served in either of 2 ways:
#1: As individual portions with melted butter.
#2: With sour cream, or as a garnish for clear soup as beef or chicken broth.
ORIGIN: Dr. Vera Shenikova, Novosibirsk-Russia, circa 1993
Yield: 10 Servings
PELMINI DOUGH
2 c Flour
1 c Milk or water
1/2 ts Salt
1 tb Vegetable oil
3 ea Eggs
MINCEMEAT FILLING
1 lb Beef
-OR-
1 lb Pork
-OR-
1 lb Lamb
-OR-
1lb venison
1 ea Onion
Salt & pepper to taste
Butter as desired
Sour cream as desired
Grind beef & pork twice in meat chopper.
Then add chopped onion, salt, pepper.
To make mincemeat more tender and juicy, add a bit of milk.
Reserve this mixture.
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" about 1" in diameter.
Divide into pieces,1" thick.
Roll each piece so that they are 1/16" thick.
Take a glass or a cup, 2" in diameter & make rounds with it on the dough.
Fill each round with 1 ts of mincemeat & fold into half-moons.
Pinch edges together and connect the opposite sides.
Pelmeni can be frozen to be cooked later or cooked immediately.
To cook pelmeni, boil a big pot of water.
Salt your water to taste.
Carefully drop pelmeni into boiling water.
Don't forget to stir them from time to time.
Boil for 20 mins.
Pelmeni are served with butter, sour cream or vinegar, ketchup.
Source: Olga Timohina - http://www.russianfoods.com/cuisine
Anything that is used to fill the vareniky of my last article may be used to fill pelmeni. Usually meat, potatoes or cheese are the most prevalent fillings.
2 qt Cottage cheese large curd low-fat is acceptible
Place cottage cheese into a cheese cloth bag and squeeze as much of the moisture out of the cheese as possible.
Place some of cheese onto the center of each pelmeni.
1 1/2 c Mashed potatoes 1/4 c Onions minced & sauteed
Mix the mashed potatoes and the onions together.
Place some of this mixture into each pelmeni
3 c Mushrooms chopped 1/3 c Onion minced
2 tb Butter 1 ea Egg yolk
1 tb Dill fresh choppped
Melt butter over med-heat in a skillet.
Cook chopped mushrooms & minced onion for 7- 9 mins. until moisture is evaporated.
Remove from heat then stir in 1 egg yolk & chopped fresh dill.
Season with salt & pepper to taste.
Place some of this mixture on center of each pelmeni.
SOURCES:
Taisa Kamnatskaya, Kyiv-Ukraine
Marina L. Batushkin, Vladivostok-Russia
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