2 cups plain flour and a little more for flouring the surface and your hands
1 cup milk
1 ts salt
1/2 tbsp vegetable oil
1 Large egg
Mix and knead until combined , it may seem a very sticky at first and unworkable but it will eventually look right, as you knead it on the floured surface, knead it and mix it about with a fork or knife if u must .
Knead until it becomes fairly smooth and elastic. This takes a LONG time....dont give in half way through, it isn't like kneading pastry dough. Roll it out and cut out little circles. Fill the pelmeni, pinch the corners to make sure the meat is 'locked' in. Make sure there aren't holes in them, as the water can dry up the meat inside. Tip: put lots of flour in between them when you stack them on one another; they tend to stick.
Filling:
500 minced pork or 250 pork+250 beef (combination is up to you)
1 onion diced
salt and pepper
Grind all filling ingredients and add about 2 tbsps of milk to moisten the meat.I made 2 variations of the Pelmini.
1. Boil in 1 litre of boiling stock+salted water for about 10 minutes, depending on the size of your dumplings. They will float up when they are cooked. Serve with sour cream/vinegar/ a big dollop of butter (for authentic Russian-style-Pelmeni)
2. I cooked a second batch Japanese Gyoza style on a frying pan. Add oil to to coat the pan, shallow fry bottom of Pelmeni's till they turn golden. Lower heat, add 4 tbsp's water mixed with 1 tsp stock powder into the pan (it will sizzle) and quickly cover to let the steam cook the rest of the Pelmeni. Remove when they are cooked through. - I liked this version better, as it had a nice crisp bottom! Not as healthy though.
1 cup milk
1 ts salt
1/2 tbsp vegetable oil
1 Large egg
Mix and knead until combined , it may seem a very sticky at first and unworkable but it will eventually look right, as you knead it on the floured surface, knead it and mix it about with a fork or knife if u must .
Knead until it becomes fairly smooth and elastic. This takes a LONG time....dont give in half way through, it isn't like kneading pastry dough. Roll it out and cut out little circles. Fill the pelmeni, pinch the corners to make sure the meat is 'locked' in. Make sure there aren't holes in them, as the water can dry up the meat inside. Tip: put lots of flour in between them when you stack them on one another; they tend to stick.
Filling:
500 minced pork or 250 pork+250 beef (combination is up to you)
1 onion diced
salt and pepper
Grind all filling ingredients and add about 2 tbsps of milk to moisten the meat.I made 2 variations of the Pelmini.
1. Boil in 1 litre of boiling stock+salted water for about 10 minutes, depending on the size of your dumplings. They will float up when they are cooked. Serve with sour cream/vinegar/ a big dollop of butter (for authentic Russian-style-Pelmeni)
2. I cooked a second batch Japanese Gyoza style on a frying pan. Add oil to to coat the pan, shallow fry bottom of Pelmeni's till they turn golden. Lower heat, add 4 tbsp's water mixed with 1 tsp stock powder into the pan (it will sizzle) and quickly cover to let the steam cook the rest of the Pelmeni. Remove when they are cooked through. - I liked this version better, as it had a nice crisp bottom! Not as healthy though.
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