G. E. Rozova, Irkutsk
Ingredients:400 g. high-quality flour
A half glass of milk (100 ml)
200 g. raw pork
200 g. raw beef
3 cloves of garlic
1 large onion
Pinch of salt
Warm the milk in a pan and stir in two eggs. Pour the mixture of egg and milk into a bowl, and stir in the flour gradually. Mix into a smooth ball. Let it stand, covered, for 20 minutes. Place the ball on a floured surface and knead the dough. The dough should not stick to your hand. Roll the dough out to a thickness of 1.5 to 2 millimeters. Using the rim of a small glass, cut out circles of dough. For the filling, cut up the meat and process it through a meat grinder along with the cut up onion and garlic. Combine the meat mixture with one egg and mix well. Add salt and pepper to taste. Place a small amount of the ground meat mixture on each circle of dough, fold up the edges and then press them together. Pour 1 liter of water into a pot, add salt and a laurel leaf, bring the water to a boil and let it boil for 3 to 4 minutes before adding the pelmeni. After the pelmeni float to the top, boil for 5 additional minutes. (If the pelmeni are frozen, boil for an additional 10 minutes after they float to the surface.)
In the Kitchen with Galina Efremovna
PelmennitsaSome cooks use a metal or plastic pelmeni board, or pelmennitsa, to save time when making dumplings.
- Roll out the dough.
- Place one layer of rolled-out dough on the board.
- Place small amounts of the ground meat over the dough, pressing down slightly into the holes.
- Put a second layer of rolled out dough on top of the board and run the rolling pin over it.
- The pressed-together pelmeni will drop through the board.