пельме́ни - Pelmeni
4 portions
To make the dough:
2-1/2 cups white flour
1/2 cup hot water
pinch of salt
Sift flour on to a board and make a hollow in the centre, add water and salt and knead into a heavy dough. Set aside for half an hour. Roll the dough thin and then cut into circles 5-6 cm across (diameter).
Add filling, walnut sized on one half of the round and fold to make a half moon shape. Pinch the edges and bring the 2 points together to make a little purse.
You can freeze them at this stage.
Filling:
1 1/2 cups boiled rice
1/3 cup dried Mushrooms soaked and chopped finely (if using fresh use a larger quantity ).
1/2 cup onion chopped finely
vegan margarine
Saute the mushrooms and onion. Remove from heat and mix with the rice.
Allow to cool before using as the filling.
Of course you can be experimental with your fillings.
To cook.
Add pelmeni to boiling salted water and continue to boil until the pelmeni rise and cook for a couple of minutes more.
Serve with caramelised onions
+++++++++++++++++
All of this can be made in bulk ahead.
The best recipe and methodology I have found is here
http://www.wikihow.com/Make-Caramelized-Onions
More on Pelmeni here
http://russiapedia.rt.com/of-russian-origin/pelmeni/
4 portions
To make the dough:
2-1/2 cups white flour
1/2 cup hot water
pinch of salt
Sift flour on to a board and make a hollow in the centre, add water and salt and knead into a heavy dough. Set aside for half an hour. Roll the dough thin and then cut into circles 5-6 cm across (diameter).
Add filling, walnut sized on one half of the round and fold to make a half moon shape. Pinch the edges and bring the 2 points together to make a little purse.
You can freeze them at this stage.
Filling:
1 1/2 cups boiled rice
1/3 cup dried Mushrooms soaked and chopped finely (if using fresh use a larger quantity ).
1/2 cup onion chopped finely
vegan margarine
Saute the mushrooms and onion. Remove from heat and mix with the rice.
Allow to cool before using as the filling.
Of course you can be experimental with your fillings.
To cook.
Add pelmeni to boiling salted water and continue to boil until the pelmeni rise and cook for a couple of minutes more.
Serve with caramelised onions
+++++++++++++++++
All of this can be made in bulk ahead.
The best recipe and methodology I have found is here
http://www.wikihow.com/Make-Caramelized-Onions
More on Pelmeni here
http://russiapedia.rt.com/of-russian-origin/pelmeni/
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