Cookery corner: Russian Pelmeni (stuffed pasta)
Meredith Jones Russell
Tuesday, September 28, 2021
These tasty dumplings, known as the ‘heart of Russian cooking’, are a little bit like ravioli and can be enjoyed with meat, fish or vegetable fillings, or even fruit. Younger children can shape the stuffing and help cut out the dough, while older children can help shape the parcels too.
Approximately 4 – 6 people
Ingredients
For the dough:
- 3 eggs
- 700ml all-purpose flour
- 200ml water
- 1tsp salt
For a meat filling:
- 1kg mince (500g pork, 500g beef works well)
- 1 onion, finely chopped
- 2tbsp vegetable oil
For a vegetarian filling:
- 500g mushrooms, finely chopped
- 1 onion, finely chopped
- Grated cheese (optional)
Method
- Sieve the flour into a pile on a flat surface and make a well in the top.
- Mix in the eggs and salt.
- Add water gradually to form a dough.
- Knead well for a few minutes until it is quite tight.
- Leave in the fridge for at least half an hour.
- Mix your filling ingredients together. Season if required.
- Take the dough out of the fridge and roll it out onto a flat surface, dusting with more flour to stop it sticking.
- Cut into circles, about 2mm thick, using the top of a glass.
- Use your hands to shape a small ball of filling, or spoon a teaspoon’s worth onto a dough disc and pinch the edges together tightly to make a crescent shape with some dimples around the edge.
- The pelmeni can be cooked straight away or frozen.
- To cook, boil them in water until they float to the top.
- Drain and serve with melted butter or sour cream, sprinkled with dill.
Recipe courtesy of Jones Russell family
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