morsels45

morsels45 said

Pelmeni

Small meat dumplings boiled and eaten under soured cream and black pepper.

Pelmeni
Photo: Eugene Kim @ Flickr, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make pelmeni

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Made and frozen

120 minutes · serves 6 · Medium

What you need

  • 500g plain flour
  • 220ml water
  • 1 tsp salt
  • 300g minced pork
  • 300g minced beef
  • 1 onion, grated
  • 100ml iced water
  • Black pepper
  • Soured cream
  • Butter
  • Dill

What you do

  1. 1Make a firm dough with the flour, water and salt. Knead 10 minutes, rest 40.
  2. 2Mix both minces with the grated onion, plenty of pepper and the iced water. The water is what keeps them juicy.
  3. 3Roll the dough very thin and cut small circles. Fill, fold into half moons, then bring the two corners together and pinch.
  4. 4Freeze them on a tray at this point — they cook better from frozen and this is how everyone actually does it.
  5. 5Boil in salted water. They rise; give them 3 minutes after that.
  6. 6Drain, toss in butter, soured cream and dill on top. Black pepper and vinegar if you grew up with it.

Fried afterwards

20 minutes · serves 2 · Very easy

What you need

  • Frozen pelmeni
  • Butter
  • Onion
  • Soured cream

What you do

  1. 1Boil, drain well, then fry in butter with onion until the edges crisp.
  2. 2The best thing to do with leftovers, and arguably better than the original.