Russian Pelmeni with Rich Filling

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Russian Pelmeni with Rich Filling
Image: Nina Ivanova Ivanova
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03/05/2018
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Preparation90 min.
Cook30 min.
Тotal120 min.
Servings3
"A classic proposal from Russian cuisine that needs no second thought."

Ingredients

  • Pelmeni
  • flour - 4/5 cup (200 g) white
  • salt - 1/4 tsp
  • milk - 3 1/3 tbsp (50 ml)
  • yoghurt - 3 1/3 tbsp (50 ml)
  • eggs - 1/2
  • oil - 1 tsp
  • stuffing
  • veal mince - 5.5 oz (150 g)
  • onions - 1 tsp finely chopped
  • garlic - 1/2 clove, finely chopped
  • sour cream - 1 tablespoon
  • salt - 1/3 tsp
  • black pepper - to taste
  • bay leaf
  • salt - 1 tsp
  • water - about 1/3 tsp (1.5 ml)
  • sour cream - for serving
  • veal broth - 1 2/3 cups (400 ml)
measures

How to cook

Sift the flour with the salt in a bowl and make a well. Separately, stir together the egg, yoghurt, milk and oil. Pour the liquid mixture into the well and knead a soft dough. Leave it to rest for 30 min., covered with plastic wrap.

Chop the onions and garlic finely. Mix them with the mince and add the sour cream. Season with salt and black pepper and knead well.

Once the dough is ready, roll it out onto a floured surface. With a round cutter or glass, cut out circles.

Put a little of the stuffing in the middle of each circle, then run your finger (slightly moistened with water) along the circumference of the circle. Fold in half to form a crescent. Stick the edges together well, grab both ends of the crescent and stick them together too.

Put water to boil in a pot with bay leaf and the salt. Put 6-7 pelmeni at a time in the boiling water and leave them to boil about 6 min. or until they swim up to the surface.

While still hot, serve the pelmeni in a bowl or glass with hot broth and a little sour cream.

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