I would like to know all about pelmeni. How do you make it and is there any secret of cooking real Russian pelmeni?

Well, the encyclopedia describes it like this:
Pelmeni (Russian: пельмени - plural, пельмень pel’men’ - singular) is a dish originating from Tatarstan and Siberia, now considered part of Russian and Ukrainian national cuisine. Pelmeni is a type of dumpling consisting of a filling that is wrapped in thin unleavened dough.

I quite agree with that. First you make the simplest dough of flour and water (1:1), roll it out and press small rounds out of it (it’s easy to do with a cup or a jar). Then you mince meat and onion and wrap a teaspoon of the mass with dough rounds. Pinch the edged thoroughly and repeat the whole thing about 100 times:-)

I would like to know all about pelmeni. How do you make it and is there any secret of cooking real Russian pelmeni?

Filling for pelmeni must be of meat! Otherwise they won’t be REAL Russian pelmeni

Pelmeni are usually served with sour cream. Left-overs may be fried. Raw pelmeni (with the dough uncooked) can be stored frozen, then cooked in three minutes, which makes them a convenience food.

I have never prepared pelmeni myself but I used to watch my granny making them when I was a kid. Her secret was in her natural ingredients. She took domestic meat (we used to raise some cattle back then), and for dough she used domestic milk, eggs and flour. And she was moulding each and every little item with caring and loving hands. Probably that’s what made the taste really genuine.

Well, the encyclopedia describes it like this:
Pelmeni (Russian: пельмени - plural, пельмень pel’men’ - singular) is a dish originating from Tatarstan and Siberia, now considered part of Russian and Ukrainian national cuisine. Pelmeni is a type of dumpling consisting of a filling that is wrapped in thin unleavened dough.

I quite agree with that. First you make the simplest dough of flour and water (1:1), roll it out and press small rounds out of it (it’s easy to do with a cup or a jar). Then you mince meat and onion and wrap a teaspoon of the mass with dough rounds. Pinch the edged thoroughly and repeat the whole thing about 100 times:-)

I used to know one man who made pelmeni with black raddish! He grated a few raddishes ande added some salt and sour cream. This was the filling. I must say it tasted weird but cool Although it wasn’t meat I had a feeling I was eating something really Siberian.

Here’s a perfect recipe:

DOUGH
1 cup sifted unbleached flour
1/2 teaspoon salt
1/4 cup water
2 egg yolks or eggs

FILLING
1 pound ground lean beef or combination of beef, pork and veal
3 tablespoons grated onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup minced mushrooms (optional)
1/2 teaspoon dill weed (optional)

Mix together dough ingredi-ens and knead at least 10 minutes until smooth and elastic. Form into a ball and cover with inverted bowl for 1 hour. Roll into a rope 1/2 inch in diameter and cut into 1-inch lengths. Roll out each piece into a thin circle 2-1/2 inches in diameter. Combine all filling ingredients. Put 3/4 teaspoon filling in the center of each round. Fold over to make half-moon shape and crimp edges to seal. Place on floured baking sheets and chill (or freeze) 30 minutes. Cook in boiling salted water 7 minutes.

You can add a couple of bay leaves into boiling water before dropping pelmeni.

As soon as pelmeni are ready season them with black pepper and pour some sour cream into the bowl.

YUMMYYYYYYYYYYY!!!!!!!!!!!