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Traditional Pelmeni: Taste of Russia on Your Plate

Name: Traditional Pelmeni: Taste of Russia on Your Plate
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: Dough: 2 cups of wheat flour, 1 egg, 1/2 cup of water, 1 tablespoon of salt.; Filling: 300g of ground beef (pork or beef), 1 medium onion chopped, 1 clove of garlic chopped, salt and pepper to taste.

Por

Master Receita Solta

Traditional Pelmeni: Taste of Russia on Your Plate

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories380 kcal

Resumo para quem tem pressa

"Os pelmeni são tradicionais pasteizinhos siberianos recheados com carne moída crua temperada com cebola ralada e alho, cozidos rapidamente em água fervente abundante. Vale a pena cozinhar pela explosão de suculência contida na massa fininha selada que derrete ao primeiro bocado."

Traditional Pelmeni: Taste of Russia on Your Plate

O Que Você Precisa Saber

- Knead the dough for 10 minutes until it acquires a smooth and firm texture and let it rest covered for 30 minutes. - Roll out the dough as thin as possible with a rolling pin so that the cooking is fast and the texture is delicate. - Place the meat in the filling completely raw so it cooks sealed inside the dumpling, retaining all the internal juices.

Ingredients

Main Course

Dough: 2 cups of wheat flour, 1 egg, 1/2 cup of water, 1 tablespoon of salt.
Filling: 300g of ground beef (pork or beef), 1 medium onion chopped, 1 clove of garlic chopped, salt and pepper to taste.

Instructions

Main Course

In a bowl, mix the flour, salt, egg, and water until it forms a homogeneous dough.

Knead the dough for about 10 minutes and let it rest for 30 minutes, covered with a cloth.

Meanwhile, mix the ground meat with onion, garlic, salt, and pepper.

Divida a massa em partes e abra cada uma com o rolo até ficar bem fina.

Cut circles from the dough with a glass or cutter.

Place a tablespoon of the filling in the center of each circle.

Fold the dough in half and press the sides to close well.

Bring a pot of water to a boil and add the pelmeni.

Cook for 5-7 minutes or until the pelmeni rise to the surface.

Remove with a slotted spoon and serve with sour cream or melted butter.

Equipe sua Cozinha

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Chef Tips

- Grate the onion on a fine grater over the ground meat to release natural water that hydrates the filling during cooking. - Press and squeeze the edges very well joining the two ends in a little hat shape to seal the internal liquid. - Cook in a large pot with plenty of boiling salted water with 1 bay leaf to flavor the pasta.

Variations

- Pelmeni in butter with herbs: remove from the water and sauté quickly in melted butter with fresh chopped dill leaves. - Pelmeni in hot broth: serve the small dumplings cooked inside a bowl with hot beef broth scented with pepper. - Fried Pelmeni: after cooking in water, brown the small pastries in the skillet with butter and garlic until they form a golden crust.

Substitutions

- Carne moída mista (porco e vaca): utilize apenas carne bovina moída (patinho) ou carne moída de frango ou cordeiro. - Farinha de trigo branca: utilize farinha especial para massas com alto teor proteico para facilitar a abertura fina. - Creme azedo para servir: substitua por iogurte grego natural integral sem açúcar misturado com algumas gotas de limão.

How to Store

Store the cooked pelmeni in the refrigerator in a closed pot for up to 3 days drizzled with melted butter so they do not stick. Reheat quickly in a skillet over low heat with a spoonful of water.

Can You Freeze It?

Freeze the raw pelmeni on a floured baking sheet without them touching each other and then transfer to bags for up to 90 days. In Siberia, they were traditionally kept frozen in the snow; cook frozen directly in boiling water.

What to Serve With

Serve with a generous spoonful of sour cream (smetana), melted butter with apple cider vinegar, and freshly ground black pepper. Pairs very well with rye bread and a shot of chilled spirit.

Frequently Asked Questions

Does the filling meat go in raw?

Yes, that is the secret of authentic pelmeni; the meat cooks in the steam inside the sealed dough, retaining a delicious broth inside.

How to prevent pelmeni from opening during cooking?

Press the dough edges firmly with your fingertips when sealing, ensuring there is no fat residue at the joint.

What is the difference between pelmeni and pierogi?

Pelmeni is made with raw meat filling and molded into a round shape by joining the ends; pierogi takes pre-cooked fillings (like potato) in a half-moon shape.