Siberian Pelmeni with meat or cabbage.

Siberian Pelmeni. Description:

Pelmeni are among the most popular Russian dishes. The world pelnyan means an ear made of dough, and pelmeni really are this shape. If you ever need to serve Pelmeni in several hours or even days later you need not to cook them in boiled water. Store fresh Pelmeny in the fridge freezer.

Pelmeni consist of dough and filling. Here are given several alternatives for a filling.

Yield: 1 kg pelmeni or four portions.

Siberian Pelmeni. Ingredients for Dough:

320 g (11,2 oz) wheat flour,
120 g (4,2 oz) water,
1 egg, beaten.
1/3 tsp salt

flour, that to flour board

Fillings for pelmeni.

Ingredients for Meat filling:

200 g (7 oz) beef, fillet, minced.
250 g (8,8 oz) pork, fillet, minced.
1 onion, medium, finely chopped.
1/4 cup water
crushed garlic, salt, ground black pepper, ground dry herbs, such as green onions, thyme, dill, parsley, Celery - to taste.

Ingredients for Cabbage Filling:

350 g (12,3 oz) pork, fillet, minced.
180 g ( 6,4) cabbage, finely chopped or shredded, stewed.
1 onion, medium, finely chopped.
1 tbsp water
salt, ground black pepper to taste

Cooking Instructions:

Sift the flour on to the dough board, make a hollow in the centre of the flour, add egg, 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 the round and fold over making a half moon. Pinch the edges, draw the two points together making a little purse. Repeat with the remaining filling and dough.

Put the pelmeni in 4 liters (8 pint) boiling water, add 1 tbsp salt. Continue to boil until the pelmeni rise to the surface. Remove with a skimmer.

Serve with sour cream, melted butter, vinegar, pepper, pungent grated cheese or mustard.

To make Meat filling:
Combine all ingredients. Mix thoroughly.

To make Cabbage Filling:
Combine all ingredients. 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.