Pelmeni Recipe

The ravioli in Italy is known as gyoza in Far East cuisine, and the Russian equivalent of ravioli is pelmeni. Pelmeni, which is divided into two as sweet and salty, is prepared with fruit sauce and sugar if it is to be served as dessert. Salted water is served with plain, minced meat or cheese varieties.

We recommend that you try the pelmeni special to Russian cuisine. If the ingredients are ready, ‘How to make Pelmeni?’ Let’s see together.

Pelmeni Materials

1 cup of warm water
2 eggs
Salt
4.5 cups of flour

For internal mortar

200 g minced meat
1 onion
1 tablespoon of olive oil
Cumin
Black pepper
Salt

For the above

200 g butter
chopped dill
4 tablespoons of sour cream

How To Make Pelmeni

Take the milk and water into the bowl in which you will knead the dough, add the eggs and mix well. Add salt.
Add the flour little by little as you can and knead. Divide the dough into balls.
Cover it with a freezer bag or a cloth and let it rest for at least 30 minutes. Meanwhile, to prepare the stuffing, add the grated onion to the minced meat.
Add cumin, black pepper, salt and mix. Roll out each of the meringues on a floured counter with a rolling pin or rolling pin to be thicker than the ready-made phyllo dough.
Sprinkle a small amount of flour on top of the dough frequently to make it easy to roll out. Cut pieces with a spout or a round mold and divide the minced meat into them.
Close it in a half-moon shape, press the edges and join the ends to the bottom.
After adding a little salt to the boiling water, boil the pelmeni until they are soft.
Filter your water. Melt the butter in a large saucepan or skillet. Add the drained pelmeni to the butter and sauté for a few minutes.
Transfer to serving plates and serve with sour cream and chopped dill. Enjoy your meal.

What are the Tips for Pelmeni Recipe?

The dough you knead should be neither too hard nor too soft. It should resemble ravioli dough, but you should get a very elastic dough.
While adding the flour, you should add gradually and control the consistency of the dough.
The bench on which you will roll your dough should have a stable and hard floor.
You can open the dough by sprinkling flour for easy rolling.
If you cut your dough with the tea glass mouth, their size will be ideal.
If you do not want to serve your pelmeni with sour cream, serving it with garlic yogurt and red pepper oil, like Turkish ravioli, will make it very tasty.
You should make sure that the water in which you will boil the ravioli is boiling. Otherwise, your ravioli will fall apart.
When rolling out the dough, you should be careful that it is of medium thickness.
If you add some meat bouillon to the boiled water, it will be possible to increase the flavor even more.