Pelmeni（俄罗斯肉饺子）

关于这个食谱

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.

食材

服务 6

• 3 cups通用面粉(加上更多滚动)
• 1鸡蛋
• 1 cup冷水
• 1 tsp细海盐(用于面团)
• 0.5 lb碎牛肉
• 0.5 lb碎猪肉
• 1黄洋葱(精细磨碎的)
• 0.25 cup冰水(用于填充)
• 1.5 tsp细海盐(用于填充)
• 0.5 tsp黑胡椒
• 4 tbsp黄油(用于服务)
• 0.5 cup酸奶油(用于服务)

步骤

1. 1

   做面团

   将面粉、鸡蛋、冷水和盐混合成坚硬的面团。揉捏 5-6 分钟直至光滑，然后盖上盖子静置 30 分钟。

2. 2

   混合馅料

   将碎牛肉、猪肉、磨碎的洋葱、冰水、盐和胡椒混合，直至混合物充分混合并稍微松散。

3. 3

   将面团擀开

   将面团在撒了面粉的表面上擀薄，约 1/16 英寸，然后切成 2.5 英寸的圆形。

4. 4

   填充并折叠

   在每个圆形的中心放一小茶匙馅料，对折，紧紧密封边缘，然后将两个角放在一起并捏紧，形成经典的环形。

   牢牢密封边缘并压出所有气泡——密封不良的水饺在沸水中会爆开。

5. 5

   煮沸

   将一大锅盐水煮沸。分批加入水饺，煮 6-8 分钟，直至水饺浮起来且面团变软。

6. 6

   发球

   沥干并与融化的黄油一起搅拌，然后与酸奶油一起食用。

变化

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存储

将未煮过的水饺放在托盘上冷冻直至凝固，然后转移到袋子中 - 它们最多可保存 3 个月，并且可以从冷冻状态直接煮沸，多加 2-3 分钟。

常见问题解答