2008-03-19

Haute Cuisine Russe (Pelmeni)

Feeling a mite nostalgic, aren't we?

Take 2/3 ground beef and 1/3 ground pork (with lots of fat), add some chopped onions, salt and black pepper. That's your filling. Mix it all well and let it sit while you're making the dough.

For the dough, take about 11 heaping tablespoons white flour, three eggs and salt to taste. Mix it all well and knead for a few minutes by hand before wrapping in cling-wrap and setting aside for a minimum of half-hour.

Cut the dough in small pieces and roll them out to about 3" circles, which you use to make the dumplings with the meat filling.

When you have enough (at least 20 per person, but more like 30 if you are a real Russian) you can drop them in boiling water which has been salted and added some bay leaves to. Cook until they're all floated to the top, stirring from time to time. After all dumplings have risen to the top, boil them for another 5 minutes or so and serve with either vinegar, balsamic vinegar, sour cream, soy sauce, or even ketchup--but you don't really want to use that.