On 09-02-21 10:22, Erich B. <=-
spoke to All about Pelmeni <=-
Does anyone have a recipe for Pelmeni? They are Russian dumplings.
First, let me toss a welcome to this COOKING echo. We don't get too
many new users posting these days. Please continue and don't revert to
lurk mode.
I took a look, and turns out I have a few recipes that claim to be for
Pelmeni. I cannot vouch for them since I have never made either of the
two recipes I am posting to you -- but I hope that at least one of them
ends up being what you want.
[contains 2 recipes]
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SIBERIAN PELMENI (Meat-Filled Noodles With Va
Categories: Russia, L a times, Pasta, Dumplings
Yield: 4 Servings
3 c Flour
1 ts Salt
2 Egg yolks
2/3 c Water, plus or minus 1 tb
1/2 lb Ground beef
1/2 lb Ground pork
2 Onions, minced
2 Cloves garlic, minced
1/4 lb Fresh mushrooms, chopped
- fine, optional
Pepper vinegar, optional
Sour cream, optional
Brown butter, optional
Spicy tomato sauce, optional
Culinary success "depends, above all, on one's ability to
communicate with other people, to let one's self be inspired by other
people, or to pull them under one's spell," writes Markus Wolf in the
introduction to his new cookbook, "The Secrets of Russian Cooking."
Cold Warriors and thriller devotees will recall Wolf as the
long-time head of East Germany's Main Intelligence Administration,
usually known by its German initials, HVA, and considered the most
effective foreign spying agency from Berlin to Bucharest.
This is Markus Wolf's favorite dish. He says this version of the
recipe was given to him by his late brother, Konrad, who is a central
figure in Wolf's nostalgic 1987 memoir, "The Troika." Wolf describes
the "joy of companionship" that is achieved when you hand your guests
aprons and invite them to take part in the process of making pelmeni.
He adds that a glass of vodka is a must with pelmeni.
Put flour in bowl. Press hollow in middle and add salt and egg
yolks and 1/2 cup water. Using knife or big spoon, mix egg yolks
first with water and then some of flour. Slowly add rest of water
until mixture forms dough. Knead dough with both hands until workable
and free of lumps. If dough is too sticky, add some flour. Dough
should form solid ball.
Sprinkle thin layer of flour onto flat surface. Divide dough into 3
pieces. Roll out 1 piece of dough until thin. Keep remaining dough
covered under damp towel. Cut dough in circles about 2 inches in
diameter. Repeat with remaining dough.
Combine beef, pork, onions, garlic and mushrooms in bowl. Place 1
teaspoon meat mixture on each dough circle, then bend other side and
press to seal, forming half-moons. Use some water, if necessary,
brushed lightly on edges to make them stick. Keep finished pelmeni
either on waxed paper or board sprinkled with flour.
Pelmeni can be frozen at this point and cooked later.
Cook 20 to 25 pelmeni at a time, uncovered, in plenty of rapidly
boiling lightly salted water, about 5 minutes. Repeat until all
pelmeni are cooked.
Serve pelmeni either in clear soup (beef or, preferably, poultry)
or as main course with pepper vinegar, sour cream, brown butter or
spicy tomato sauce.
Makes 60 pelmeni, or 4 main-course servings.
Each serving contains about: 540 calories; 660 mg sodium; 195 mg
cholesterol; 15 grams fat; 75 grams carbohydrates; 30 grams protein;
0.45 gram fiber.
Cookbook review of "The Secrets of Russian Cooking" by Markus Wolf.
Date: October 5, 1995, Los Angeles Times. MM formatted by Manny
Rothstein. U/L to NCE by Burt Ford 12/96.
From: Burton Ford Date: 01-03-97
Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Pelmeni (Siberian Meat-Filled Dumplings)
Categories: Ethnic, Russia, Siberia, Dumplings, Meat
Yield: 4 Servings
MMMMM---------------------------DOUGH--------------------------------
4 c All-purpose flour, plus
-additional for shaping
3 Eggs, lightly beaten
1 c Warm water
1 1/2 ts Salt
MMMMM--------------------------FILLING-------------------------------
3/4 lb Ground beef
1/4 lb Ground pork
1 md Onion, very finely chopped
-or grated
1 Clove garlic, put through a
-garlic press
2 tb Finely chopped fresh dill*
1 ts Salt
-Several grindings of black
-pepper
2 tb Water
7 qt Salted water
MMMMM--------------------------TO SERVE-------------------------------
1/2 Stick butter, melted
-Lemon wedges
-Sour cream (if you like) or
-mustard-vinegar sauce
* If fresh dill is not available, do not use dry.
"Perhaps pelmeni was the original frozen dinner. Siberian
housewives have always kept sacks of frozen pelmeni in the snow
surrounding their homes. Pelmeni are boiled in water and served on
their own with a variety of sauces, or boiled in beef broth and served
in the soup garnished with lots of dill. Make them ahead and store
them in the freezer. When you are ready to have some, simply drop
frozen pelmeni into boiling, salted water."
In a bowl, mix together the flour, eggs, water and salt to make a
firm dough. Remove to a well-floured surface and knead until the
dough feels smooth and satiny, about 10 minutes. Form the dough into
a ball. Cover and let rest for 1/2 hour.
Meanwhile, mix together the beef, pork, onion, garlic, fresh dill,
salt, pepper and 2 tablespoons of water. Refrigerate until ready to
use.
Divide the dough in half. Cover one half and roll out the other
half to 1/8-inch thickness. Cut out rounds using a floured 2 1/2- or
3-inch cookie cutter.
Place about 1 teaspoonful of filling in the center of each round.
Bring the two edges together to seal in the filling, then pinch the 2
corners together. Dip your fingers in a small bowl of water while you
are doing this so that the edges are well sealed. (NOTE: The pelmeni
can be frozen at this point for future use.)
Bring the salted water to a boil and drop in about 10 to 12 pelmeni
at a time. Cook for 8 minutes or until the pelmeni float to the top
of the water. Repeat until all of the pelmeni are cooked.
Remove with a slotted spoon to a well-buttered baking dish. Pour a
little melted butter over the pelmeni and keep them warm in a slow
(250F) oven until all are done.
Serve with lemon wedges, sourr cream, or mustard-vinegar sauce.
Makes about 70 to 80 pelmeni.
[The Dumpling Cookbook; Maria Polushkin]
[Workman, 1977; ISBN 0-911104-81-X]
Posted by Fred Peters.
From: Fred Peters Date: 09-14-98
Cooking
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