Recipe Delicious Pelmeni

Pelmeni. Pelmeni are the Russian version of dumplings. They're mostly served on cold winter days with sour cream or just butter. A traditional and delicious recipe for hand-made Russian pelmeni filled with a beef, flavored with onions and garlic!

This recipe has a really unique dough that is so easy to make and is a dream to work with. The pork filling has the addition of napa cabbage, onion. Выпуски Видео Песни Сборники Актеры. Pelmeni are the go-to dish for Russian women making a quick dinner on busy days; something Russian pelmeni recipe might remind you of Chinese dumplings and Italian ravioli as they are, too. You can cook Pelmeni using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pelmeni

1. It’s of dough :.
2. It’s of flour.
3. It’s of egg ..
4. It’s of water boiled slightly warm ..
5. It’s of milk ..
6. It’s of oil . tablespoon.
7. You need of Salt ..
8. You need of sugar.
9. It’s of beef gr ..
10. You need of pork gr . (neck).
11. You need of onion ..
12. Prepare of ice water ..
13. It’s of Salt pepper and.

Pelmeni are a royal pain in the bottom to make. Deine Lieblings-Pelmeni bereiten wir in Deutschland unter strengsten Hygiene- und Qualitätsvorschriften, handgemacht und unter. Pelmeni (Пельмени) are Russian meat dumplings with a juicy meat filling, classic Russian comfort food. It's found in every Russian's freezer, and around the former Soviet States.

Pelmeni instructions

1. Flour (1.5 cups) sift into a bowl, make a well, add water, milk, butter, add egg, salt and sugar, since the edges gradually knead the dough, to pass it on the table sprinkled with flour, adding more flour kneaded elastic elastic dough, cover it a bowl and let it rest 30-40 minutes, during which time the dough is necessary once "Move.".
2. Meat grinder twist on an onion (you can double), add minced salt and pepper (no more than adding spices), pour ice water, stuffing mix well..
3. Dough for convenience divided into 3 parts, one part on a floured table roll into a thin layer (roll need quite thin, but not until transparent) glass squeeze circles of dough, put the stuffing in the middle of a. Fingers dipped in flour, well-knit stitches, pelmeni laid out on a floured tray. So blindly all pelmeni, trim and Move dough thinly roll out again, to use all the dough..
4. Then the tray with pelmeni put in the freezer for 30 minutes, to be a little cold..
5. You can then part pelmeni boil in salted water with the bay leaf, and some completely freeze shift in the bag and put into the freezer..

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