We're going to explain a Russian recipe called Pelmeni.
We' ve chosen this country because we want to know more about their
culture. In addition, we have very good Russian friends and we think
that this diet is a very healthy one: they eat a lot of vegetables
and fruits, but meat and fish are not missing.
When one says "pelmeni" one thinks
of the traditional Siberian pelmeni: frozen meat filling. Frozen
pelmeni is also traditional in the northern regions of Russia. Freezing
gives them a peculiar sapid flavour. When the frosts set in, pelmeni
is made in big quantities. They are laid on floured boards, carried
outside to freeze, then packed in large sacks and stored away until
needed.
Pelmeni consists of dough and filling. Here are given several alternatives
for a filling.
Ingredients 1 kg pelmeni or four portions:
Dough
ˇ (wheat) flour 320 g (2 cups)
ˇ milk or water 120 g ( 1/2 cup)
ˇ egg 1/2 to 1
ˇ salt 7 g ( 3/4 tsp.)
Preparation
Sift the flour onto the dough board, make a hollow in the centre
of the flour, break in the egg, add milk (or water) and salt. Knead
into heavy dough; cover and set aside for half an hour.
Roll the dough thin and cut into 5-6 cm rounds. Put a ball of filling
(about the size of a small walnut) on one half of the round and
fold it over making a half moon. Pinch the edges, draw the two points
together making a little purse.
Lay the pelmeni in 4 litres (16 cups) boiling water to which 40
g (1.5 tblsp) salt have been added. Continue to boil until the pelmeni
rise to the surface. Remove with a skimmer.
Serve with butter, butter and vinegar, sour cream (smetana), grated
cheese or mustard.
Fillings for pelmeni:
Meat filling:
- beef (boned) 200 g
- pork (boned) 240 g
- onion 28 g (1/3 of a medium onion)
- salt, pepper 9 g (a tsp)
- milk (or water or stock) 160 g (2/3 cup)
- flour (to flour board) 20 g (1 tblsp)
- garlic
Put the beef, fat pork, garlic and onion through the meat chopper,
add the pepper, salt and milk (or stock). Mix thoroughly.
Cabbage Filling:
ˇ pork (boned) 350 g
ˇ cabbage 180 g
ˇ onion 40 g (1/2 of a medium size)
ˇ water 50 g (2 tblsp)
ˇ salt, pepper 9 g ( about 1 tsp)
Trim the meat. Put it through the meat chopper together with the
onion. Add salt, pepper, water and finely chopped cabbage. Mix thoroughly.
These pelmeni are made in the eastern areas of Russia. They are
shaped as usual or in the form of a "knot". Serve with butter, butter
and vinegar, sour cream or green onions.
Mushroom Filling:
ˇ boiled rice 150 g (a bit more than 1/2 cups)
ˇ dried mushrooms 40 g
ˇ onion 50 g (a whole small one)
ˇ butter 50 g
Soak the mushrooms, then cook. Chop them up and cook the mushrooms,
adding the onion. Mix them with preboiled rice and mix thoroughly.
Serve pelmeni garnished with sour cream.
Mushroom and Egg Filling:
ˇ eggs 10
ˇ butter 50 g
ˇ dried mushrooms 40 g
ˇ salt, pepper
ˇ onion 50 g (a whole small one)
Prepare the mushrooms and onion as directed above. Add chopped hard
cooked eggs, salt and pepper. Mix thoroughly. Serve pelmeni garnished
with sour cream.
PELMENI- Russia -