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)
Salads and Appetizers
Recipes for Russian salads, Mushroom Caviar, Russian eggs, etc.
Soups and stews
Borsch, Solyanka, Shchi and more recipes.
Recipes for Russian pancakes (bliny), pelmeni, fish and meat recipes.
Grilling and BBQ
Shashlik recipes for Caucasian style barbecue.
Recipes for Russian pierogi, Vatrushki, an apple pie and cakes
Recipes for Kwaß and Cranberry Water with Honey