"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pelmeni - Interpreting Russian Favorites Recipe

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This recipe for Pelmeni - Interpreting Russian Favorites, by , is from The Mullins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robert Mullins
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pelmeni:
2lbs Ground Beef
3 uncooked Brauts (Cut to remove skin..could use Italian Sausage in place)
1ts Salt
1ts Pepper
1tbsp Seasoning Salt (yes, I know it's also salt...)
1/2 onion, diced (I don't like this, but i presume other's would want to add onions..so..I'm guessing on onion amount..)
1/4 cup milk

Dough:
1/2 cup milk
2 eggs
2 cups flour
1ts vegetable oil

Directions:
Directions:
Pelmeni:
Mix all ingredients together to make a "ground beef ball". set aside.

Dough:
Mix ingredients together and fold until it becomes elastic, and looses stickiness. Roll into ball and cut in half. Set 1 half aside.

To Prepare:
On floured surface, flatten 1/2 ball into a thin sheet of dough. Take 1 tablespoon meat mixture and begin creating "rows", leaving about 1/2 inch between meat mixtures.

On another floured surface, roll out second half of dough ball into flat surface, same size as first. Place dough over meat mixture. Using Cutting knife, or pizza cutter, slice halfway between each meat mixture creating "squares". Alternatively, if you have a small circular cookie cutter you can make circles instead. Shape is chef's choice.

In a sauce pan, bring to boil chicken broth (fill pan about 3/4's full). Pinch down edges on the individual squares (or whatever shape you chose) with fork to seal all the way around. Place 6-8 squares (or whatever shape they are) into boiling Chicken broth and cook for 20 minutes. Place on toweled tray to let drain while next batch is cooking.

To Serve:
Place a small slice of butter on top of each hot Pelmeni and let melt. Place 2-3 in small bowl and drizzle excess chicken broth over into the bowl (much like dumplings in a chicken soup).

Number Of Servings:
Number Of Servings:
4 - 5 Servings
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
When cooking in the broth, allow 20 minutes per batch for fully cooked.

 

 

 

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