Pelmeni

Name: Pelmeni
Total time: 10800 s
Yield: 6-serving
Cuisine: Indian
Ingredients: dough :; 1.5 - 2 cups flour; 1 pc egg .; 100 ml water boiled slightly warm .; 50 ml milk .; 1 tbsp oil . tablespoon; 0.5 tsp Salt .; Pinch sugar; 300 beef gr .; 300 pork gr . (neck); 1 pc onion .; 40 ml ice water .; to taste Salt pepper and

Tatiana Snezhnaya @cook_7818019

Ukraine

Pelmeni are very similar to vareniki (I previously wrote a recipe) they are prepared the same way. Serves them with sour cream, mayonnaise or simply with butter. You can also experiment with stuffing. I hope you understand exactly how they are held together? If not - they are molded like the vareniki (but in size, they are smaller) plus fastened edge pelmeni, which was not done with vareniki. I hope you enjoy it.

Tatiana Snezhnaya @cook_7818019

Saved

Ingredients

180 mins

6-serving

dough :
1.5 - 2 cupsflour
1 pcegg .
100 mlwater boiled slightly warm .
50 mlmilk .
1 tbspoil . tablespoon
0.5 tspSalt .
Pinchsugar
300beef gr .
300pork gr . (neck)
1 pconion .
40 mlice water .
to tasteSalt pepper and

Saved

Steps

180 mins

1

Flour (1.5 cups) sift into a bowl, make a well, add water, milk, butter, add egg, salt and sugar, since the edges gradually knead the dough, to pass it on the table sprinkled with flour, adding more flour kneaded elastic elastic dough, cover it a bowl and let it rest 30-40 minutes, during which time the dough is necessary once "Move."
2

Meat grinder twist on an onion (you can double), add minced salt and pepper (no more than adding spices), pour ice water, stuffing mix well.
3

Dough for convenience divided into 3 parts, one part on a floured table roll into a thin layer (roll need quite thin, but not until transparent) glass squeeze circles of dough, put the stuffing in the middle of a. Fingers dipped in flour, well-knit stitches, pelmeni laid out on a floured tray. So blindly all pelmeni, trim and Move dough thinly roll out again, to use all the dough.
4

Then the tray with pelmeni put in the freezer for 30 minutes, to be a little cold.
5

You can then part pelmeni boil in salted water with the bay leaf, and some completely freeze shift in the bag and put into the freezer.