PELMENI - RUSSIAN DUMPLINGS
400 g flour
1 egg
150 ml water
[optional: replace part of it with milk]
½ teaspoon salt
500 g minced meat
1 onion [optional]
1 egg
salt
pepper
parsley [optional]
2 bay leaves
5 pepper corns
pinch salt
_ mix water [lukewarm], milk, egg and salt in a large bowl
_ gradually stir in flour until a dough forms
_ knead with your hands until dough becomes smooth and silky
_ wrap in plastic and set aside
_ finely chop onions and parsley and blend well with the minced meat and egg
_ season with salt and pepper
_ dust work surface with flour and roll out dough until very thin
[start with about ⅓ of the dough]
[there are traditional Pelmeni shapers but if you don’t have any you can also shape them by hand as described below]
_ use a round cookie cutter or water glass to cut circles from the rolled out dough
_ place a heaping teaspoon of the meat filling in the center of each circle
_ brush edges with egg
_ fold in half [try to seal in as little air as possible]
_ pick the two ends and seal them together [so it looks like a Ravioli]
_ place them on a floured surface
_ [to ensure they won’t open up during cooking] place them in the freezer for a couple of minutes
_ bring a pot with water to a boil
_ add bay leaves, pepper corns and salt
_ cook only a few Pelmeni at a time
[otherwise they might stick together]
_ when they rise to the surface continue cooking for about 3 minutes
_ serve drizzled with melted butter or sour cream
RUSSISCHE TEIGTASCHEN
400 g Mehl
1 Ei
150 ml Wasser
[optional: einen Teil davon durch Milch ersetzen]
½ Teelöffel Salz
500 g Hackfleisch
1 Zwiebel [optional]
1 Ei
Salz
Pfeffer
Petersilie [optional]
2 Lorbeerblätter
5 Pfefferkörner
Prise Salz
