Pelmeni with potatoes or mushrooms.
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.
Ingredients for Dough:
2 cup wheat flour,
1/2 cup water,
1 egg, beaten.
1/4 tsp salt or to taste.
flour, that to flour board
Fillings for pelmeni.
Ingredients for potato filling:
300 g (10,6 oz) potatoes, peeled, boiled, (strain, drain),
2 tbsp butter.
1 onion, medium, finely chopped and fried.
Ingredients for Mushroom-potato filling:
500 g (1,1 lb) potato, peeled, boiled, (strain, drain), mashed.
40 g (1,4 oz) mushrooms, dried
3 onions, medium, finely chopped.
50 g (1,8 oz) oil.
2 tbsp butter.
salt, ground dry dill to taste.
Sift the flour. Combine all ingredients in mixing bowl. Knead the dough by hand or machine. Shape the dough into a ball, cover the dough with a kitchen towel and set aside for 30 minutes.
Roll out dough on a well floured surface thinly 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 boiling water, add 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 potato filling:
Combine all ingredients. Mix thoroughly.
To make Mushroom-potato filling:
Soak washed mushrooms overnight, then cook. Strain, drain well. Chop up and saute the mushrooms with the oil, add fried onion. Combine with mashed potatoes and mix thoroughly. Flavour. Serve pelmeni with fried onions or Ketchup.