WetLeather Recipe Database - food for bikers

Name:	Pelmeni	Contributor:	Leigh Ann Hussey
Description:	Pelmeni, from Sergey	Posted:	1997-08-20
Key words:	dumpling, ground beef, pork	Category:	Main Dishes
ID:	733	Updated:	2006-04-02 19:48:11
Ingredients:	1 kilo flour 3-4 eggs 1.5 tsp salt 200 ml water 300 gr ground beef 300 gr ground pork 1 onion grated
Preparation:	In a large bowl, mix the flour and the eggs; mix well. Add the salt and water. Knead the dough with a bread mixer or by hand. Add more water as needed to get the dough to a semi-hard, but pliable shape. Mix the meats and onion and set aside. Add any other spices you think may be necessary. Cut dough with a knife to get thin stripes and then roll dough between hands to get a log about a half inch wide. Cut pieces about one half inch or so long from the dough. Take the pieces and an a floured surface use a rolling pin to roll the cubes into thin round pieces. Fill the center of the dough with a portion of the meat mixture and then fold dough over the top. Pinch sides closed and then fold corners back around and pinch together to seal everything. Set aside on floured surface until finished with all the pieces. Add a small amount of salt to a pan of water on the stove and bring to a boil. Add the Pelmeni to the boiling water and cook covered until the dough is softened and the meat inside is cooked, 15-20 minutes. Uncooked pelmeni can be stored in the freezer for some time and then added directly to boiling water to prepare. The Pelmeni should be served hot and are best when a small amount of vinegar is poured over them. The water used to boil the pelmeni can then be consumed as a soup.
Notes:	A traditional Russian dish, pelmeni can be prepared ahead of time, up to several weeks or months and then placed in the freezer. Remove as many as you want and then drop into boiling water. In Siberia, it was common to store them outside during the winter in blocks of ice and then to break off what was needed. Pelmeni are Russian poached pasties that have a meat filling. When one says "pelmeni" he thinks of traditional Siberian pelmeni. Neighbours gather after the frosts set in for special "session" or "bees" where pelmeni are made in quantities running into the thousands. They are laid out on huge dough boards and carried outside to freeze, after which they are dumped into sacks like so many pebbles and stored away until needed. To learn to cook pelmeni, it is necessary to visit Siberia.
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