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1993-01-18
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Digest: #106
Date: Mon, 1 Apr 91 17:12:32 MST
From: rmoore@NMSU.Edu
Subject: MEAT: Pelmeni
In article <1991Mar25.185134.14393@mthvax.cs.miami.edu>
lou@basel.csmil.umich.edu (Lou Rosenfeld) writes:
> I'm looking for the recipe of pelmenye, a Siberian meat-filled
> ravioli. I've tried it in the Soviet Union, where it generally is
> served without a sauce.
Pel'meni:
Dough: 3 cups flour Mix all (mixer/food processor/whatever) well,
1 tsp salt cover, let rest at room temp for 30 min,
3 egg yolks or use your own favorite noodle dough :)
1/2 cup water
Filling: half and half high quality beef and fat pork - 1 lb. in all
1 onion well chopped
salt and pepper to taste (a fair amount)
1/4 cup of ice
Grind and mix well (food processor), add ice towards the end.
Assembly: Roll out dough (by halfs or quarters) as thin as you can -
about 1/16 in. , cut 2 to 3 inch circles (use cookie
cutter or a large glass), spoon filling on (1 tsp or so
each), fold in half and pinch closed. Use dough trimmings
with next half/quarter of the dough. This part consumes
time. In Russia this is usually a family affair - goes a
lot faster. Lay out on a cookie sheet and pop in the
freezer until solid. Pel'meni will keep in the freezer
for a couple of months.
To serve: throw about 10 to 15 pel'meni in salted boiling water,
return to boil, in 5-6 min they will float to the top -
ready. Served always with pepper (black or red) and
butter, either with the water/broth they cooked in with
sour cream (my personal preference), or without liquid
with sour cream or vinegar.
This is a traditional Central Russian / Siberian dish, although
regional versions exist made with mushrooms. Also Ukranian var'eniki
are similar, though larger and not frozen, made with anything including
versions with potatoes, sourkraut and even cherries (these last are
magnificent!!!).
Sergey Gleizer
for now using: rmoore@dante.nmsu.edu