Pelmeni - It's a traditional dish the Russian cuisine original of Siberia.
Traditionally they have always been prepared in large quantities and have been stored and stored at outdoor temperature, frozen in large sacks. It is a meal to spend all winter without problems.
For interior fitting from Las Pelmeni you can choose any type of meat, but today we are going to prepare veal meat.
Recipe Pelmeni homemade
For the preparation we will need (Ingredients):
1) Veal (minced meat) - 300g
2) Onion - 3 or 4 units
3) Wheat flour - 3 glasses
6) Chicken eggs - 1 unit
7) Ground black pepper and salt- To taste
We prepare the interior garnish:
If we prepare the minced meat ourselves, we need to take the veal, wash it well and dry it, then cut it into large pieces. Then cut the onion into large pieces.
We put the ingredients in the meat grinder to obtain the minced meat. We add the black pepper to the dough and salt to taste, we remove everything. And the dough will be ready.
If we are using minced meat already prepared, we will add the chopped onion in small pieces and the relevant species, we will mix everything well.
Prepare the dough:
We put the flour in a deep bowl, break an egg and add a little salt. Remove the ingredients and slowly pour the water and milk (you can prepare the dough without milk, but then it could be something hard). You have to knead well so that there are no hard lumps. It should not be too thick or liquid. There must be an elastic mass. When we have achieved it, we form a ball with the dough. We wrap it with a transparent film and let it sit for 1 hour.
We mount the Pelmeni:
Once the dough has settled, we divide it into a few parts to make it more comfortable to operate. On a clean and dry surface we will begin to crush the dough with the help of a rolling pin. So that it does not get stuck on the surface we can spread a little more flour. We must get a fairly thin mass, no more than about 2 mm thick. Once we have the expanded mass and the ideal thickness, we can take a round glass and cut the dough in circles. In the center of each circle we add a small spoonful of our prepared minced meat and fold it in half moon as if it were a pasty. Then we put the two ends together to get the final form of Pelmeni. We will repeat the process for all the pelmenis.
We boiled the Pelmeni:
In a pot large enough, we will boil the water, add a little more salt and spices to taste. We can add a bay leaf. Then we mind the pelmeni and let them boil between 3-5 minutes until they are fully cooked. When they begin to float in the water, it will be a sign that they are almost ready. The prepared pelmenis will be seasoned with oil and we will add dill (ukrop). If we have ukrop we can use parsley or other species according to our taste. Finally we will serve them and we will accompany smetana sauce or mayonnaise.
Our Pelmeni are ready. Do not forget to share the pelmeni recipe with your loved ones. Good appetite!