Pellmeni is similar to a wonton but it is Russian in Origin
1 cup milk
1 TBSP. salt
flour as needed
Beat eggs, salt and milk with beater. Add flour to make stiff but pliable dough. Let rest a few minutes. Kead until smooth. Roll out and cut into round circles. Fill with meat filling. (approximately 1 tablespoon) pinch edges together. These can be frozen and cooked later.Sme places sell Pellmeni frozen and you can just cook them in a broth. My mother also cooked them in Beef Broth.
3 cups flour
1/2 tsp. salt
1/2 cup water
Mix dry ingredients together. Make an indentation in the dry ingredients. Mix water and egg together. Blent very well using a fork. pour wet ingredients into the indentation. Mix together and knead until dough is smooth and pliable.
Using either recipe for dough roll it thin and cut with a small round biscuit cutter no larger than 2 1/2 inches.
2 lb. ground meat (beef, moose or caribou)
an even mixture of beef and pork ground
1 large finely chopped onion
salt and pepper to taste
You may use other seasonings if you wish.
2 cans chopped small mushrooms or use fresh chopped (optional)
2 to 3 Tbsp. milk or enough to keep mixture together if needed
Stock for cooking the Pellmeni in:
3 quarts chicken broth or beef broth but skim off fat
(you can make this yourslef or used canned or bullion or soup base)
or just use plain salted boiling water.
2 to 3 stalks of celery.
Cook into a broth. When the broth is done add Pellmeni to stok and boil for 5 to 7 minutes. Place in a strainer. Very good with Soy sauce or other preferred dip. You may also serve them with butter or sour cream.
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