Pelmeni (russ.: пельмени) are in their form like Italian tortelloni stuffed with minced meat. This dish originates from Siberia and was a popular meal among coachmen or hunters on their long trips across this vast and cold part of Russia. Pelmeni were prepared and stored frozen for a long period of time without being cooked. So it was frozen food that could be easily cooked and eaten either at home or on a journey. One only had to light a fire and boil some water or melt snow to cook pelmeni. During long and hard winters this hot and nourishing food was a real blessing.
|for the dough:|
|250 g (= 2 cups)||flour|
|for the filling:|
|300-400 g (=10.5 lb)||minced pork|
|2||finely chopped onions|
|chopped fresh parsley|
Pelmeni – step by step
Pour hot melted butter over pelmeni and sparkle with parsley. Pelmeni should be eaten hot as they don’t taste once they have cooled down.
- Serve pelmeni with sour cream and/or a little bit of vinegar instead of butter
- Use mixed meat or beef instead of minced pork.
- Use minced beef lever as a filling. In this case pour sour cream into clay pot over pelmeni and bake in oven.
- Use water instead of egg white.
- Use dill instead of parsley.
RusslandJournal.de visited the Literate Cafe in St. Petersburg (in German) and watched how the cook prepared Sibirian Pelmeni.
Recipe for Sibirian Pelmeni (in German)
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