What are the pelmen?

pelmeni are traditional Russian dumplings, which are said to have come from Siberia. Like Chinese dumplings, pelmeni consists of ground meat and ground onion wrapped in thin dough. These dumplings are usually made from zero in large doses and traditionally include the whole family in production. Although they can now be purchased frozen in local Russian grocery stores, pre -made pelmeni are considered a "bachelor's meal". When the hunters camped for the night, they melted the snow over the fires and cooked part of the pelmeni for night food. Even in modern times, it is still proud to make female members of Russian households from scratch. Both meat are mixed together in the same parts and combined with sliced ​​or ground onion. In Russia, beef Avpine mixtures are sold in local food stores and is often easier to find than clean ground beef or ground pork. The filler also includes salt and pepper. Some recipes can add garlic to fill the meat,But garlic is not a traditional ingredient.

The dough is made of flour, eggs and water. The flour is first sieved and then a indentation is made at the top of the flour hill into which the egg bursts. The dough is kneaded when the water is gradually added. After adding the whole water, the dough is covered and left to sit for half an hour. The dough can also be made at the bread manufacturer.

Traditionally, the dough rolls into a long tube, usually called a snake that has a diameter of approximately 1 inch (2.54 cm). Then long pieces are cut out of the snake and rolled into thin circles. Pelmeni forms are also available to accelerate this process. When rolling the dough, both work surfaces rolling pin should be a glory to prevent gluing.

The small part of the meat filling is placed in the center of each circle of the dough and then the dough is folded and clenched together. Finally, the corners turn in inwards until they overlap and create a bacuLittle circle. For cooking, dumplings are placed in lightly salted water and cooked until they float to the top. Traditionally, 100-150 pelmeni are produced at a time, but only part of them are cooked. The rest is frozen for later use.