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Uralskie Pelmeni

JuliyaJuliya
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Nadia Galinova
Translated by
Nadia Galinova
Uralskie Pelmeni
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Preparation
90 min.
Cooking
20 min.
Тotal
110 min.
Servings
4
"Serve the Uralskie Pelmeni with sour cream while they are hot."

Ingredients

  • for the stuffing
  • beef minced meat - 5.3 oz (150 g)
  • pork minced meat - 5.3 oz (150 g)
  • lamb minced meat - 3.5 oz (100 g)
  • onion - 1 - 2 onions
  • salt - 2 pinches
  • black pepper - to taste
  • for the dough
  • egg - 1 pc.
  • water - about 4.1 fl oz (120 ml)
  • salt - 1/2 tsp.
  • flour - about 10.5 oz (300 g)
  • for cooking
  • water - 2 - 3 liters
  • bay leaf - 3 pcs.
  • salt - 1/2 tbsp.
measures

How to make

Mix the beef, pork and lamb minced meat.

Add the very finely chopped onion, salt and black pepper. Mix well and set aside.

In a large bowl, sift the flour with the salt.

Crack the egg into a measuring cup and add the water. Both should come out to 5.1 fl oz (150 ml) total.

Mix the egg with the water, add it to the flour and knead a soft pelmeni dough.

(With a bread machine or mixer, kneading is easier).

Roll out the dough onto a floured surface and cut out circles.

In each circle, place 1 overflowing tablespoon from the stuffing.

Stick the ends well to make a semi-circle and then join both ends of the semi-circle.

About 40 pelmeni are obtained from this quantity.

Pour the water, bay leaf and salt into a large pot.

Drop the pelmeni with minced meat into the boiling water a little at a time and as soon as they float to the surface, boil for about 7 minutes.

Serve the Uralskie Pelmeni with sour cream or pelmeni sauce they are while hot.

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