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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the dough. | 2. Place the flour and salt in the bowl of a food processor fitted with a metal blade. | 3. With the motor running add the egg and as much water as necessary for a dough that is just beginning form a ball. | 4. Remove the dough and place on a floured surface. | 5. Form into a ball, then flatten, wrap in cling film and chill for about 30 minutes. | 6. To make the filling. | 7. Mix the other ingredients together in a bowl. | 8. When the dough is ready, roll out to about 1/8 inch thick. | 9. Cut out 3 inch rounds with a biscuit cutter or a lid. | 10. Put a scant teaspoon of the filling onto each 3 inch shape. | 11. Fold over and seal the edges with a fork. | 12. Wet both ends of the pelmeni and bring them round and pinch together to the shape of an Italian tortelli. | 13. Place on a baking tray, covered with a clean tea towel. | 14. Put in the freezer and freeze overnight (they can be kept for up to 3 months). | 15. To cook the pelmeni, bring 3 1/2 pts of water to the boil. | 16. Drop in the pelmeni by the dozen. | 17. Simmer uncovered for 10 minutes or until they rise to the surface. | 18. Serve with melted butter or soured cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	8	ounces		201.7333	0.0	44.88	1.1333
salt				-	-	-	-
egg	1			71.5	0.36	6.28	4.755
pork	12	ounces	ground	1279.152	0.0	47.3218	119.3081
beef	4	ounces	minced	132.6	0.0	26.146	3.0487
onion	1		chopped	60.0	14.01	1.65	0.15
salt	1	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.