Does anyone have a recipe for Pelmeni? They are Russian dumplings. Thanks.

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Does anyone have a recipe for Pelmeni? They are Russian dumplings.
Thanks.

Pelmeni, as far as I know are mostly the Siberian version of vareniki,
ravioli, pierogi, or pedahey. Even the Italian tortellini could be
considered a cousin.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Siberian Pelmeni
Categories: Beef, Pork, Vegetables, Dairy, Breads
Yield: 1 Recipe

2 c Flour
2 lg Eggs
2 lb Ground beef
1/2 lb Ground pork
Water
2 cl Garlic
1 ts (ea) salt & pepper
Vinegar
Dairy sour cream

Mix eggs w/flour adding enough water to make a stiff
dough. Knead dough for 10 minutes or until quite
elastic. Roll dough into a tube shape about 2" in
diameter.

Mix beef and pork together

Clip off a 1/8" slice of the dough and roll out into
a 2" circle. Put 1 tsp of the beef/pork onto 1 side of
the circle and fold the dough circle to form a 1/2 moon

Pinch edges together to form a little hat. Place on a
lightly floured cookie sheet.

Continue until you have used up beef/pork and dough.

Do NOT let the raw pelmeni touch each other.

Freeze pelmeni until hard, as this is a Siberian dish
it is normally frozen outside.

Place pelmeni into boiling water and boil until pelmeni
float to the top

Serve with pepper, dip into sour cream or vinegar

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

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Pelmeni, as far as I know are mostly the Siberian version of vareniki, ravioli, pierogi, or pedahey. Even the Italian tortellini could be
considered a cousin.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Siberian Pelmeni
Categories: Beef, Pork, Vegetables, Dairy, Breads
Yield: 1 Recipe

2 c Flour
2 lg Eggs
2 lb Ground beef
1/2 lb Ground pork
Water
2 cl Garlic
1 ts (ea) salt & pepper
Vinegar
Dairy sour cream

Mix eggs w/flour adding enough water to make a stiff
dough. Knead dough for 10 minutes or until quite
elastic. Roll dough into a tube shape about 2" in
diameter.

Mix beef and pork together

Clip off a 1/8" slice of the dough and roll out into
a 2" circle. Put 1 tsp of the beef/pork onto 1 side of
the circle and fold the dough circle to form a 1/2 moon

Pinch edges together to form a little hat. Place on a
lightly floured cookie sheet.

Continue until you have used up beef/pork and dough.

Do NOT let the raw pelmeni touch each other.

Freeze pelmeni until hard, as this is a Siberian dish
it is normally frozen outside.

Place pelmeni into boiling water and boil until pelmeni
float to the top

Serve with pepper, dip into sour cream or vinegar

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

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Thanks for the recipe. I used to eat them when I was younger. My favourite Russian meal. :-)

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On 09-02-21 10:22, Erich B. <=-
spoke to All about Pelmeni <=-

Does anyone have a recipe for Pelmeni? They are Russian dumplings.

First, let me toss a welcome to this COOKING echo. We don't get too
many new users posting these days. Please continue and don't revert to
lurk mode.

I took a look, and turns out I have a few recipes that claim to be for
Pelmeni. I cannot vouch for them since I have never made either of the
two recipes I am posting to you -- but I hope that at least one of them
ends up being what you want.

[contains 2 recipes]

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SIBERIAN PELMENI (Meat-Filled Noodles With Va
Categories: Russia, L a times, Pasta, Dumplings
Yield: 4 Servings

3 c Flour
1 ts Salt
2 Egg yolks
2/3 c Water, plus or minus 1 tb
1/2 lb Ground beef
1/2 lb Ground pork
2 Onions, minced
2 Cloves garlic, minced
1/4 lb Fresh mushrooms, chopped
- fine, optional
Pepper vinegar, optional
Sour cream, optional
Brown butter, optional
Spicy tomato sauce, optional

Culinary success "depends, above all, on one's ability to
communicate with other people, to let one's self be inspired by other
people, or to pull them under one's spell," writes Markus Wolf in the
introduction to his new cookbook, "The Secrets of Russian Cooking."

Cold Warriors and thriller devotees will recall Wolf as the
long-time head of East Germany's Main Intelligence Administration,
usually known by its German initials, HVA, and considered the most
effective foreign spying agency from Berlin to Bucharest.

This is Markus Wolf's favorite dish. He says this version of the
recipe was given to him by his late brother, Konrad, who is a central
figure in Wolf's nostalgic 1987 memoir, "The Troika." Wolf describes
the "joy of companionship" that is achieved when you hand your guests
aprons and invite them to take part in the process of making pelmeni.
He adds that a glass of vodka is a must with pelmeni.

Put flour in bowl. Press hollow in middle and add salt and egg
yolks and 1/2 cup water. Using knife or big spoon, mix egg yolks
first with water and then some of flour. Slowly add rest of water
until mixture forms dough. Knead dough with both hands until workable
and free of lumps. If dough is too sticky, add some flour. Dough
should form solid ball.
Sprinkle thin layer of flour onto flat surface. Divide dough into 3
pieces. Roll out 1 piece of dough until thin. Keep remaining dough
covered under damp towel. Cut dough in circles about 2 inches in
diameter. Repeat with remaining dough.
Combine beef, pork, onions, garlic and mushrooms in bowl. Place 1
teaspoon meat mixture on each dough circle, then bend other side and
press to seal, forming half-moons. Use some water, if necessary,
brushed lightly on edges to make them stick. Keep finished pelmeni
either on waxed paper or board sprinkled with flour.
Pelmeni can be frozen at this point and cooked later.
Cook 20 to 25 pelmeni at a time, uncovered, in plenty of rapidly
boiling lightly salted water, about 5 minutes. Repeat until all
pelmeni are cooked.
Serve pelmeni either in clear soup (beef or, preferably, poultry)
or as main course with pepper vinegar, sour cream, brown butter or
spicy tomato sauce.
Makes 60 pelmeni, or 4 main-course servings.

Each serving contains about: 540 calories; 660 mg sodium; 195 mg
cholesterol; 15 grams fat; 75 grams carbohydrates; 30 grams protein;
0.45 gram fiber.

Cookbook review of "The Secrets of Russian Cooking" by Markus Wolf.
Date: October 5, 1995, Los Angeles Times. MM formatted by Manny
Rothstein. U/L to NCE by Burt Ford 12/96.

From: Burton Ford Date: 01-03-97
Cooking

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pelmeni (Siberian Meat-Filled Dumplings)
Categories: Ethnic, Russia, Siberia, Dumplings, Meat
Yield: 4 Servings

MMMMM---------------------------DOUGH--------------------------------
4 c All-purpose flour, plus
-additional for shaping
3 Eggs, lightly beaten
1 c Warm water
1 1/2 ts Salt

MMMMM--------------------------FILLING-------------------------------
3/4 lb Ground beef
1/4 lb Ground pork
1 md Onion, very finely chopped
-or grated
1 Clove garlic, put through a
-garlic press
2 tb Finely chopped fresh dill*
1 ts Salt
-Several grindings of black
-pepper
2 tb Water
7 qt Salted water

MMMMM--------------------------TO SERVE-------------------------------
1/2 Stick butter, melted
-Lemon wedges
-Sour cream (if you like) or
-mustard-vinegar sauce

* If fresh dill is not available, do not use dry.

"Perhaps pelmeni was the original frozen dinner. Siberian
housewives have always kept sacks of frozen pelmeni in the snow
surrounding their homes. Pelmeni are boiled in water and served on
their own with a variety of sauces, or boiled in beef broth and served
in the soup garnished with lots of dill. Make them ahead and store
them in the freezer. When you are ready to have some, simply drop
frozen pelmeni into boiling, salted water."

In a bowl, mix together the flour, eggs, water and salt to make a
firm dough. Remove to a well-floured surface and knead until the
dough feels smooth and satiny, about 10 minutes. Form the dough into
a ball. Cover and let rest for 1/2 hour.

Meanwhile, mix together the beef, pork, onion, garlic, fresh dill,
salt, pepper and 2 tablespoons of water. Refrigerate until ready to
use.

Divide the dough in half. Cover one half and roll out the other
half to 1/8-inch thickness. Cut out rounds using a floured 2 1/2- or
3-inch cookie cutter.

Place about 1 teaspoonful of filling in the center of each round.
Bring the two edges together to seal in the filling, then pinch the 2
corners together. Dip your fingers in a small bowl of water while you
are doing this so that the edges are well sealed. (NOTE: The pelmeni
can be frozen at this point for future use.)

Bring the salted water to a boil and drop in about 10 to 12 pelmeni
at a time. Cook for 8 minutes or until the pelmeni float to the top
of the water. Repeat until all of the pelmeni are cooked.

Remove with a slotted spoon to a well-buttered baking dish. Pour a
little melted butter over the pelmeni and keep them warm in a slow
(250F) oven until all are done.

Serve with lemon wedges, sourr cream, or mustard-vinegar sauce.

Makes about 70 to 80 pelmeni.

[The Dumpling Cookbook; Maria Polushkin]
[Workman, 1977; ISBN 0-911104-81-X]

Posted by Fred Peters.
From: Fred Peters Date: 09-14-98
Cooking

MMMMM




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Hello, Erich!

Replying to a message of Erich B. to All:

Does anyone have a recipe for Pelmeni? They are Russian dumplings.
Thanks.

Welcome to the echo, Erich! I don't have a recipe for pelmeni myself but I am sure someone does in here (edit: I see Dave and Jim have pulled through for me). If you'd like, please tell us a bit about yourself and what you like to cook. I am the echo moderator and am somewhat of a cook myself. "Somewhat" being I live alone on a tight budget and don't always cook big meals, usually cooking on-the-fly with what I have. I worked in fast food a lot over the past 30 years as a second job and have picked up some interesting habits and tastes from that experience.

We're glad you stopped by! I hope you'll become a regular here. We don't get a lot of new people in the echo anymore and a new face is always a cause for celebration.

You'll see most of us post a recipe or two with each message usually having to do with the subject of the message ... or sometimes not. It is not required but is a tradition in the echo.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hearty Russian Beet Soup
Categories: Soups
Yield: 8 servings

1 c Navy beans, dry
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
8 Whole peppercorns
2 Cloves garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 Large red onion
1 ts Salt (opt)
8 Beets for soup
2 Small beets
2 c Green cabbage, shredded
2 Large leeks, sliced
3 Medium potatoes, cut
Into eighths
1 cn (1 lb 13 oz) tomatoes
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (opt)
2 tb Flour
1 tb Butter, melted
1/2 c Sour cream (opt)

Cover beans with water and allow to soak overnight; cook until tender;
drain; set aside. Place beef, bacon and water in large soup pot;
bring to a boil. Skim fat from surface. Add bay leaf, peppercorns,
garlic, parsley, carrot, celery, onion and salt. Cover and simmer
over low heat for about 1 1/2 hours.

Scrub beets for soup and cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut each beet into
eighths. Scrub small beets; grate; cover with water to soak.

Remove meat from soup; set aside. Strain soup into another pot and
add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste,
vinegar, sugar, beef and bacon. Bring to a boil and simmer 45
minutes.

Cut kielbasa into chunks and add with navy beans to soup. Simmer 20
minutes more.

Mix flour and butter together to form paste. Stir into soup to
thicken slightly. Strain raw beets, saving liquid and discarding
beets. Add beet liquid to soup.

Additional sugar or vinegar may be added for sweeter or more sour
flavor. Slice meat and arrange in individual soup bowls. Pour hot
soup with vegetables over meat. Garnish each serving with a dollop
of sour cream, if desired.

MMMMM

Later,
Sean
COOKING Echo Moderator and Chief Dishwasher

P.S. I do ask that you please sign your messages with your full name if your BBS software doesn't allow you to use your full name on messages (though I do believe Synchronet does) as real names are required in this echo.
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Erich B. wrote to Dave Drum <=-

Pelmeni, as far as I know are mostly the Siberian version of vareniki, ravioli, pierogi, or pedahey. Even the Italian tortellini could be considered a cousin.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Siberian Pelmeni
Categories: Beef, Pork, Vegetables, Dairy, Breads
Yield: 1 Recipe

Thanks for the recipe. I used to eat them when I was younger. My
favourite Russian meal. :-)

Not to put to fine a point on it - but this is a "real names" echo. You
may get a rocket from the moderator. Bv)=

Stick around and join in, please. If you like Russian grub here's a
link that I use to a site run by Olga Timokhina:

http://www.ruscuisine.com/

Here is a recipe to a close relative of pelmeni. I have eaten this one
at an echo picnic .... a long time ago.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Varenyki (Filled Dumplings) Ukrainian
Categories: Dumplings, Breads
Yield: 10 Servings

5 c Unbleached all-purpose flour
1 ts Salt
2 tb Butter
1 c Evaporated milk; NOT
- condensed milk
1/2 c Water; as needed
Filling; your choice

Combine the flour and salt in a large bowl, forming a
well in the middle. Add the butter and milk and mix
lightly until the flour is absorbed. (Add a little warm
water as needed.) Knead until the dough sticks together,
cover and allow to rest for a few minutes, then knead
until smooth. Cover and set aside. (This dough should
be somewhat soft, since more flour will be added as the
dough is rolled out.)

Or, in a processor, combine the flour, salt, and butter,
stirring a few times, then with the machine running, add
liquids until a ball forms. Allow to rest for a few
minutes and then process until smooth. Place the dough
in a lightly oiled bowl, turn, and cover for about 30
minutes. (It may be wrapped in plastic and refrigerated
for a day or so, brought to room temperature and then
rolled out.)

Place a fourth of the dough on a floured work surface,
re-covering the rest of the dough. Roll into a circle,
starting at the center and rolling outwards to maintain
an even thickness, turn over and again from the center,
roll the dough out to about 1/8" thickness. Run a hand
under the bottom to loosen it.

With a 3" biscuit cutter or wine glass, cut into rounds.

When done cutting, place 1 Tb of the filling on one side
of each, flipping the other half over the top and sealing
with your fingers or a fork. Make sure each is sealed or
the filling will come out when cooked. Place each of the
dumplings on a floured cookie sheet, keeping the
dumplings covered with a towel. Repeat with remaining
dough, saving the scraps until last. Use as little flour
as possible in this process or the scraps will be come
tough and heavy.

Gently drop 12 to 15 varenyky into 3 quarts of boiling
water, in a large wide pot or Dutch oven. Do NOT
overcrowd. Stir and cook for about 3 to 4 minutes. Drain
in a collander and place on a lightly oiled cookie sheet,
shaking to coat with a thin film to prevent sticking. Do
NOT pile the dumplings on top of each other as this
distorts their shape. If the varenyky are to be frozen,
remove with a slotted spoon when they float to the top.
DO NOT overcook.

To freeze. place in the freezer on an oiled cookie sheet
when tepid (lukewarm). When they are rigid, store in
tightly sealed plastic bags.

TO SERVE: Varenyky may be poached, pan-fried or steamed,
served as an accompaniment or meats or served with sour
cream, chopped sauteed onions or fried bacon with a
little bacon fat.

As served at the Alabama Jam Picnic @ Pat Stockett's

From: Don Houston

Uncle Dirty Dave's Archives

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