Siberian Pelmeni

Siberian Pelmeni - Russian Pelmeni Recipe

How to Cook & Prepare Siberian Pelmeni:

(Poached Pasties)
Dough
320 g flour 120 g water
½ to 1 egg 7 g salt

Sift the flour onto the doughboard, make a hollow in the centre of the flour, break in the egg. Add milk (or 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 rounds. Put a ball of filling (about the size of a small walnut) on one half of the round the fold over making a half moon. Pinch the edges, draw the two points together making a little purse.

Lay the pelmeni in 4 litres boiling water to which 40 g salt have been added. Continue to boil until the pelmeni rise to the surface. Remove with a skimmer. Serve with butter, butter and vinegar sour cream, pungent grated cheese or mustard. Yield: 1 kg pelmeni or four portions.

Filling
200 g beef (boned) 28 g onion
240 g port (boned) 9 g salt, pepper
160 g milk (water or 20 g flour (to flour
stock) board)
Garlic

Put the beef, fat pork, garlic and onion through the meat chopper, add the pepper, salt and milk (or stock). Mix thoroughly.

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			Fillings for Pelmeni