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Idania Cruz

Pelmeni

Name: Pelmeni
Prep time: 60 min
Cook time: 60 min
Yield: 5
Cuisine: Rusa
Ingredients: 2 1/2 cups flour, you can use integral; 2 tablespoons olive oil; 1/2 teaspoons salt; 1 cup Water, cool; 1 egg; 1/4 ground beef, for meat filling; 1 onion, or 4 chives, finely diced, for meat filling; butter, (the necessary) for meat filling; 1 tomato, in cubes, for meat filling; salt; black pepper

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This is a delicious Russian recipe called pelmeni, you can fill it with anything you want. It is ideal for a cold afternoon.

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Ingredients

5 portions

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Preparation

Mix 2 cups of flour with the salt, add the oil, the egg and little by little the water, until you get a texture of "play doh".

Knead the mixture on a floured surface, gradually add flour until it does not stick in your hands.

Cut dough balls and crush them until they have a thickness of approx. 2 millimeters

Cut in circles with the help of a small glass of approx 6cm in diameter and fill it with the stew of meat that you previously prepared (I put the step under it), close them and with a fork pinch the edges. You can leave them folded as mini pies or the Russian doubling: already with your pie shape, bend your crescent in the opposite direction to the clock and seal.

For the filling: season your meat still fresh in a bowl, add about two tablespoons of butter in a pan until they melt and heat, add the onion and tomato, fry until the onion is transparent and add the meat until be well cooked.

Already stuffed and well sealed, put them to boil in boiling water with enough salt for about 20 min or until they float. Remember, little by little or they can stick in the pan.

Serve with some tomato broth (the one you use to prepare noodle soup), or with cream and butter.

TIPS

Sometimes I add thyme to the filling and they are even more delicious. You can make them with wholemeal flour. If you do not want to eat them all, you can save them without boiling, just flour them in a bag and freeze even more than a month.