|
Pelmeni is a Russian national dish (Siberian
cuisine), a type of dumpling consisting of a filling that is
wrapped in thin unleavened dough. The
word pelmeni is derived from pel'nyan' (пельнянь) – literally
"ear bread" in the native Finno-Ugric Komi and Mansi languages.
|
 |
|
It is unclear when pelmeni entered the cuisines of indigenous
Siberian people and when they first appeared in Russian cuisine. One
theory suggests that pelmeni, or stuffed boiled dumplings in
general, originated in China and were carried by the Mongols to
Siberia and the Urals, from where they gradually spread as far as
Eastern Europe. |
Pelmeni were particularly favored by hunters, who
were looking for light, easy-to-prepare, nourishing food to take
with them frozen on long hunting trips in the winter.
|
|
|
Flour |
3 cups |
|
Water |
1 cup |
|
Egg |
1 |
|
Salt |
1 tsp |
|
Beef ground |
200
g |
|
Pork
ground
|
200
g |
|
Onion |
1 |
|
Garlic |
2 cloves |
|
Water |
75 g |
|
Parsley |
50 g |
|
Salt, black pepper |
to taste |
|
First
make the dough and leave it to rest for 30 minutes: |
|
|
|
 |
 |
|
For the filling, mix meat,
finely chopped onion,
garlic, parsley, salt, and ground black pepper together and add
water to make the filling juicy: |
|
 |
Roll dough out very thin and cut into 2.5"
circles.
Put
a small ball of stuffing (about 1/2 teaspoon) into each circle:
|
