Pelmeni In Cream Sauce Recipes

RUSSIAN PELMENI

Steps:

• Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
• Dust a baking sheet lightly with 1 tablespoon flour.
• Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
• Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
• Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.

PELMENI IN CREAM SAUCE

Steps:

• Pour the frozen pelmeni in 8 1/3 cups (2 L) boiling water. Add the broth and 1/2 the butter. Wait for the water to come to a boil again, take the pelmeni out after 5-10 min. and leave them to cool.
• In the meantime, get to work on making the cream sauce. In a pot, melt the other 1/2 of the butter. Add the sour cream, chopped onions and spices. Stir and once you obtain a smooth sauce , remove from the heat.
• At this point, you can proceed in 1 of 2 ways. One option is to add the pelmenis to the pot with the sauce, stir and then serve.
• The other option is to distribute the pelmenis into plates and pour some of the cream sauce over each serving.

EASY PELMENI (MEAT DUMPLINGS)

Steps:

• Combine all the dough ingredients and knead until a soft dough forms. Let rest 30 minutes.
• Meanwhile, make the meat filling by combining all the filling ingredients. Set aside.
• Portion dough into 10 pieces then roll out each piece into a circle. Dust flour over the mold and place one piece of dough over the mold. Fill each hole with meat then top with another piece of dough.
• Using a rolling pin, roll tightly over the top, then invert Pelmeni onto a floured tray. Flash Freeze or Boil 8 minutes.

CREAMY MUSHROOM SAUCE

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

30-MINUTE PELMENI RECIPE

Steps:

• In a large bowl, mix all the ingredients for the filling until well incorporated. Cover and set aside until ready for use.
• Cut the square wonton wrappers into circles using kitchen shears.
• Working in batches, layout the wrappers on a floured surface. Add a teaspoon of the meat filling in the center of each wrapper.
• Dip finger in water and run it around the edge of the wrapper. Fold the wrapper in half over the filling and seal tightly. Then shape into a dumpling.
• Bring water to a boil and season with salt (or Vegeta) and a bay leaf.
• Add the pelmeni to the water. Once they float, cook 2-3 minutes or until filling is fully cooked. DON'T overcook the dumplings, they will start to fall apart.
• Remove the pelmeni from the water with a large skimmer or gently dump into a strainer.
• Toss pelmeni with butter and serve with sour cream or desired toppings.
• Enjoy, friends!

PELMENI

Steps:

• For the dough: Place the flour, cold water, oil and salt in a food processor and process until a smooth dough ball forms, about 5 minutes. Cover and set aside.
• For the filling: Combine the beef, pork, onions and garlic in a bowl, then sprinkle with salt and pepper and mix well.
• Bring a small pan of water to a boil. Add a tablespoon of the meat mixture and boil just until cooked through, about 3 minutes. Remove from the water and let cool before tasting. Adjust the seasoning of the meat mixture as needed with salt and pepper. Once adjusted, keep the filling in the refrigerator until ready to assemble.
• Divide the dough into 2 equal portions and roll each portion out to 1/8-inch thick over a lightly floured surface, making sure its size is at least 2 inches bigger than the pelmeni mold. Place a layer of dough over the pelmeni mold and place a spoonful of filling over each hole. Lay another piece of dough on top and seal, pressing tightly.
• Place the finished pelmeni on a floured board and let rest for 1 hour, uncovered.
• Bring a large pot of salted water to a boil and gently place the pelmeni in the water. Cook until the pelmeni float, then cook an additional 4 to 5 minutes. Drain and place on a large platter.
• To garnish: Stir the sour cream and vinegar together in a small bowl. Drizzle over the dumplings and garnish with the paprika and some hot sauce.