Siberian Pelmeni
A community recipe by KukkaNot tested or verified by Nigella.com
Introduction
You can use any kind of minced meat, vegetables or mushrooms to fill the pelmeni. They can also be frozen so it might be a good idea to make a huge batch because once you get started it doesn't matter if you make 20 or 200. ;) Remember to freeze the pelmeni before boiling them! If you're not sure if you've added enough salt and pepper into the filling, it might be a good idea to cook some of it in the (microwave) oven to check the spices. You need quite a lot of them, esp. if you're not using a meat that has a strong taste.
You can use any kind of minced meat, vegetables or mushrooms to fill the pelmeni. They can also be frozen so it might be a good idea to make a huge batch because once you get started it doesn't matter if you make 20 or 200. ;) Remember to freeze the pelmeni before boiling them! If you're not sure if you've added enough salt and pepper into the filling, it might be a good idea to cook some of it in the (microwave) oven to check the spices. You need quite a lot of them, esp. if you're not using a meat that has a strong taste.
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Ingredients
Serves: 6
For the Dough
- 3 eggs
- 700 millilitres plain flour
- 200 millilitres water
- 1 teaspoon salt
For the Filling
- 1 kilogram minced meat (or vegetables, mushrooms etc)
- 1 onion
- salt
- black pepper
- 2 tablespoons vegetable oil
For the Serving
- vinegar
- butter (melted)
- mustard
- sour cream
- onions (rings, sauteed)
For the Dough
- 3 eggs
- 24⅗ fluid ounces all-purpose flour
- 7 fluid ounces water
- 1 teaspoon salt
For the Filling
- 2⅕ pounds ground meat (or vegetables, mushrooms etc)
- 1 onion
- salt
- black pepper
- 2 tablespoons vegetable oil
For the Serving
- vinegar
- butter (melted)
- mustard
- sour cream
- onions (rings, sauteed)
Method
Siberian Pelmeni is a community recipe submitted by Kukka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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