Russian recipe: Siberian pel’meni (page 2) < Blogs & photos | Expatica Moscow

Russian recipe: Siberian pel’meni

Three cups of flour
One teaspoon salt
Three whole eggs
1/3-cup warm water

Sift together the flour and the salt in a large bowl. Create a shallow well and add the eggs and the water into the flour. Work the dough together and turn out on a floured surface, kneading with your hands until the dough holds together. Cover with a bowl and leave to set for an hour.

250 grammes of beef
250 grammes of pork
One yellow onion
One tablespoon of salt
Three grinds of black pepper

A pinch of marjoram or spices to your taste (note: classic Siberian dumplings do not have any spice, but rely on the garnish to give the dumplings their flavour, but the Baltic version of pel’meni does include marjoram, and I think it adds much to the meat, so I include it here.)

For ancient nomadic women, this was the labour-intensive part, as they minced the meat into tiny slivers. I used my food processor, which took about 45 seconds. Process the meat, onion, salt, and spices together in the food processor until smooth. Cover and set aside.

About dmacc502

Happy individual with positive outlook. Enjoy people and sharing ideas and mindful thoughts. Avid news watcher, cat lover, birdwatcher and cook.Fortunate not to have to work and love my quiet time. Married with two daughters in college.
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