Let's Make Pelmeni!
Equipment
Ingredients
400 g. high-quality flour2 eggs
A glass of milk (100 ml)
200 g. raw pork
200 g. raw beef
Garlic
1 large onion
Salt and pepper to taste
Pour the flour into a heap, add two slightly beaten eggs, the warmed milk and mix into a smooth ball. Let it stand for 20 minutes, then roll the dough out thick. 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 the 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
Pelmennitsa
Made of metal or plastic, a pelmeni board, or pelmennitsa, is a time saver 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.
