Pelmeni (Russian Meat Dumplings)

이 레시피 정보

Pelmeni are Russia's answer to the dumpling, distinguished from ravioli or pierogi by their small size, thin dough and a distinctive fold that leaves a little ring or 'ear' shape. A mix of ground beef and pork, seasoned simply with onion, salt and pepper, is the traditional filling, kept plain so the dough and broth carry as much of the flavor as the meat. The dough is rolled thin, cut into rounds, filled with a small spoonful of meat, and sealed tightly, since any gap lets the filling leak into the cooking water. Traditionally, families made huge batches in Siberian winters and froze them outdoors in sacks, a practice that gave rise to pelmeni's reputation as the original frozen convenience food, centuries before commercial freezers existed. Boiled until they float and the dough turns tender, pelmeni are served simply — with melted butter, a dollop of sour cream, or a splash of vinegar — letting the dumplings themselves take center stage.

재료

서브 6

• 3 cups만능 밀가루(plus more for rolling)
• 1계란
• 1 cup찬물
• 1 tsp좋은 바다 소금(반죽용)
• 0.5 lb갈은 쇠고기
• 0.5 lb다진 돼지고기
• 1노란 양파(잘게 갈아서)
• 0.25 cupice water(채우기 위해)
• 1.5 tsp좋은 바다 소금(채우기 위해)
• 0.5 tsp후추
• 4 tbsp버터(봉사를 위해)
• 0.5 cup사워 크림(봉사를 위해)

조리법

1. 1

   반죽을 만드세요

   Mix flour, egg, cold water and salt into a firm dough. Knead 5-6 minutes until smooth, then rest covered for 30 minutes.

2. 2

   충전물을 섞는다

   Combine ground beef, pork, grated onion, ice water, salt and pepper until the mixture is well blended and slightly loose.

3. 3

   Roll the dough

   Roll the dough thin on a floured surface, about 1/16 inch, and cut into 2.5-inch rounds.

4. 4

   채우고 접기

   Place a small teaspoon of filling in the center of each round, fold in half, seal the edges tightly, then bring the two corners together and pinch to form the classic ring shape.

   Seal the edges firmly and press out any air pockets — a poorly sealed pelmeni will burst open in the boiling water.

5. 5

   종기

   Bring a large pot of salted water to a boil. Add the pelmeni in batches and cook 6-8 minutes until they float and the dough is tender.

6. 6

   서브하다

   물기를 빼고 녹인 버터와 함께 버무린 후 사워크림을 옆에 곁들여 드세요.

변형

• •

  梦中になuru とはなiku、kuesутоに梦中になuru必要もありません.

• •

  ゾンネ・сутэккенноши・ре・бенジンは、もっと机能的ではなく、そして、ェチを大切にしています。

• •

  로그인하세요.

저장

Freeze uncooked pelmeni on a tray until solid, then transfer to a bag — they keep up to 3 months and can be boiled straight from frozen, adding 2-3 extra minutes.

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