Pelmeni with mushrooms and pork.
Pelmeni are among the most popular Russian dishes. The world
pelnyan means an ear made of dough, and pelmeni really are this shape. If you
ever need to serve Pelmeni in several hours or even days later you need not to
cook them in boiled water. Store fresh Pelmeny in the fridge freezer.
Pelmeni consist of dough and filling. Here are given several alternatives for a filling.
Ingredients for dough:
2,5 cup flour, or more if needed
2 - 3 eggs
1 tbsp vegetable oil
0,5 tsp salt
flour, that to flour board
Filling for pelmeni:
100 g (3,5 oz) pork, fillet, minced.
200 g (7 oz) mushrooms, dried.
0,5 cup sorrel, washed and finely chopped.
3 onions, medium, finely chopped.
50 g (1,8 oz) oil.
salt, ground dry dill and white pepper to taste.
Sift the flour onto the work surface in a mound. Make well in
centre, add eggs to well followed by oil and salt. Mix the eggs, oil, and salt together well with your fingers.
Gradually mix in the flour from the sides to make a firm dough. If the dough is sticky, add
more flour. If the dough is dry, add water. Press dough together in a ball. Knead the dough until the dough is elastic. Roll back into
a ball, cover and let stand at room temperature 1 hour.
Roll out dough on a well floured surface thinly and cut into 5-6 cm (2 - 2.5 inch) rounds. Put a ball of filling (about the size of a small walnut) on one half of the round and fold over making a half moon. Pinch the edges, draw the two points together making a little purse. Repeat with the remaining filling and dough.
Put the pelmeni in boiling water, add salt. Continue to boil until the pelmeni rise to the surface. Remove with a skimmer.
To make Mushrooms-pork filling:
Soak washed mushrooms overnight, then cook. Strain, drain well.
Chop up and simmer the mushrooms with the oil, add onion and fry. Combine with
remained ingredients and mix thoroughly. Flavour. Chill.
Serve immediately with sour cream, melted butter, vinegar, pepper or mustard.