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home > recipes > appetizers > pelmeni
from Tipperary, Ireland When one says "pelmeni" he thinks of the traditional Siberian pelmeni with a meat filling and frozen before fhey are cooked. Frozen pelmeni are also traditional in the northern regions of Russia. Freezing gives them a peculiar sapid flavour. When the frosts set in, pelmeni are made in quantities running into the thousands. They are laid on floured boards, carried outside to freeze, then packed in large sacks and stored away until needed. Pelmeni consist of dough and filling. Here are given several alternatives for a filling. Siberian Pelmeni (Poached Pastries) Yield: 1 kg pelmeni or four portions. Dough (wheat) flour 320 g (2 cups) milk or water 120 g ( 1/2 cup) egg 1/2 to 1 salt 7 g ( 3/4 tsp.) Sift the flour onto the doughboard, make a hollow in the centre of the flour, break in the egg, add milk (or water) and salt. Knead into a heavy dough; cover and set aside for half an hour. Roll the dough thin and cut into 5-6 cm (2 - 2.5 inch) rounds. Put a ball of filling (about the size of a small walnut) on one half of fhe round and fold over making a half moon. Pinch the edges, draw the two poinfs together making a little purse. Lay the pelmeni in 4 litres (16 cups) boiling water to which 40 g (1.5 tblsp) salt have been added. Continue to boil until the pelmeni rise to fhe surface. Remove with a skimmer. Serve with butter, butter and vinegar, sour cream (smetana), pungent grated cheese or mustard. Fillings for pelmeni Meat filling beef (boned) 200 g (90 lb) pork (boned) 240 g (100 lb) Onion 28 g (1/3 of a medium onion) salt, pepper 9 g (a tsp) milk (or water or stock) 160 g (2/3 cup) flour (to flour board) 20 g (1 tblsp) Garlic Put the beef, fat pork, garlic and onion fhrough the meat chopper, add the pepper, salt and milk (or stock). Mix thoroughly. Cabbage Filling pork (boned) 350 g (160 lb) cabbage 180 g ( 80 lb) onion 40 g (1/2 of a medium size) water 50 g (2 tblsp) salt, Pepper 9 g ( about 1 tsp) Trim the meat. Put it through the meat chopper together wifh the onion. Add salt, pepper, water and finely chopped cabbage. Mix thoroughly. These pelmeni are made in the eastern areas of Russia. They are shaped as usual or in the form of a "knot". Serve with butter, butter and vinegar, sour cream or green onions. Mushroom Filling boiled rice 150 g (a bit more than 1/2 cups) dried mushrooms 40 g (18 lb) onion 50 g (a whole small one) butter 50 g (22 lb) Soak fhe mushrooms, then cook. Chop up and saute the mushrooms and add the sauteed onion. Combine with parboiled rice and mix thoroughly. Serve pelmeni garnished with sour cream. Mushroom and Egg Filling eggs 10 butter 50 g (22 lb) dried mushrooms 40 g (18 lb) Salt, pepper onion 50 g (a whole small one) Prepare fhe mushrooms and onion as directed above. Add chopped hardcooked eggs, salt and pepper. Mix throughly. Serve pelmeni garnished with sour cream.

Pelmeni


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keyword: pelmeni
ethnicity: russian
recipes for appetizers
recipes by rcoen
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(posted January 24, 2004)

from Tipperary, Ireland

When one says "pelmeni" he thinks of the traditional Siberian pelmeni with a meat filling and frozen before fhey are cooked. Frozen pelmeni are also traditional in the northern regions of Russia. Freezing gives them a peculiar sapid flavour. When the frosts set in, pelmeni are made in quantities running into the thousands. They are laid on floured boards, carried outside to freeze, then packed in large sacks and stored away until needed.
Pelmeni consist of dough and filling. Here are given several alternatives for a filling.

Siberian Pelmeni (Poached Pastries)
Yield: 1 kg pelmeni or four portions.
Dough
(wheat) flour 320 g (2 cups)
milk or water 120 g ( 1/2 cup)
egg 1/2 to 1
salt 7 g ( 3/4 tsp.)

Sift the flour onto the doughboard, make a hollow in the centre of the flour, break in the egg, add milk (or water) and salt. Knead into a heavy dough; cover and set aside for half an hour.

Roll the dough thin and cut into 5-6 cm (2 - 2.5 inch) rounds. Put a ball of filling (about the size of a small walnut) on one half of fhe round and fold over making a half moon. Pinch the edges, draw the two poinfs together making a little purse.

Lay the pelmeni in 4 litres (16 cups) boiling water to which 40 g (1.5 tblsp) salt have been added. Continue to boil until the pelmeni rise to fhe surface. Remove with a skimmer.

Serve with butter, butter and vinegar, sour cream (smetana), pungent grated cheese or mustard.


Fillings for pelmeni
Meat filling
beef (boned) 200 g (90 lb)
pork (boned) 240 g (100 lb)
Onion 28 g (1/3 of a medium onion)
salt, pepper 9 g (a tsp)
milk (or water or stock) 160 g (2/3 cup)
flour (to flour board) 20 g (1 tblsp)
Garlic
Put the beef, fat pork, garlic and onion fhrough the meat chopper, add the pepper, salt and milk (or stock). Mix thoroughly.

Cabbage Filling
pork (boned) 350 g (160 lb)
cabbage 180 g ( 80 lb)
onion 40 g (1/2 of a medium size)
water 50 g (2 tblsp)
salt, Pepper 9 g ( about 1 tsp)
Trim the meat. Put it through the meat chopper together wifh the onion. Add salt, pepper, water and finely chopped cabbage. Mix thoroughly.

These pelmeni are made in the eastern areas of Russia. They are shaped as usual or in the form of a "knot". Serve with butter, butter and vinegar, sour cream or green onions.

Mushroom Filling
boiled rice 150 g (a bit more than 1/2 cups)
dried mushrooms 40 g (18 lb)
onion 50 g (a whole small one)
butter 50 g (22 lb)
Soak fhe mushrooms, then cook. Chop up and saute the mushrooms and add the sauteed onion. Combine with parboiled rice and mix thoroughly. Serve pelmeni garnished with sour cream.

Mushroom and Egg Filling
eggs 10
butter 50 g (22 lb)
dried mushrooms 40 g (18 lb)
Salt, pepper
onion 50 g (a whole small one)

Prepare fhe mushrooms and onion as directed above. Add chopped hardcooked eggs, salt and pepper. Mix throughly. Serve pelmeni garnished with sour cream.



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