Ingredients with Measurements:
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water
- 2 eggs
- 1/4 cup sour cream
Special equipment needed:
- Rolling pin
- Pelmeni mold
Step-by-step instructions:
1. In a large bowl, combine the ground beef, ground pork, onion, garlic, salt, black pepper, and paprika. Mix well.
2. In a separate bowl, combine the flour and salt. Add the water and eggs, and mix until a dough forms.
3. On a floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles using a biscuit cutter or a glass.
4. Place a small spoonful of the meat mixture in the center of each circle.
5. Fold the circle in half, and pinch the edges together to seal.
6. Place the pelmeni in a pelmeni mold, and press down to cut and shape them.
7. Bring a large pot of salted water to a boil. Add the pelmeni, and cook for about 5-7 minutes, or until they float to the surface.
8. In a small bowl, mix together the sour cream and a pinch of salt.
9. Serve the pelmeni hot, with the sour cream mixture on the side.
Time:
Preparation time: 30 minutes
Cooking time: 5-7 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of beef and pork.
- Chopped mushrooms can be added to the meat mixture for a vegetarian option.
- Greek yogurt can be substituted for sour cream.
Variations:
- Add chopped fresh herbs, such as dill or parsley, to the meat mixture.
- Use different spices, such as cumin or coriander, for a different flavor profile.
- Serve with a tomato sauce or a garlic butter sauce.
Tips and tricks:
- Make sure to seal the edges of the pelmeni well, or they will fall apart during cooking.
- Freeze any extra pelmeni for later use.
- Use a slotted spoon to remove the cooked pelmeni from the water.
Storage instructions:
Store any leftover pelmeni in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pelmeni in a pot of boiling water for a few minutes, or until heated through.
Presentation ideas:
Serve the pelmeni on a large platter, garnished with chopped fresh herbs.
Garnishes:
Chopped fresh herbs, such as dill or parsley.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the pelmeni fall apart during cooking, make sure to seal the edges well.
Food safety advice:
Make sure to cook the pelmeni to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Kostromskoy Pelmeni is a traditional Russian dish that originated in the Kostroma region of Russia.
Flavor profiles:
Savory, meaty, slightly spicy.
Serving suggestions:
Serve hot with a dollop of sour cream or a tomato sauce.
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Region: Russian