How to cook "pelmeni" russian version

Many consider, that pelmeni - Russian dish. Siberian. But it's far from true. And where have got disputes - whose this dish, anyhow it is present at kitchens of the different people. However, is called differently.

In the project «Answers on xxxxx.com» has read one question, the answer on which me too has interested: « What dish you consider as the most tasty?». From 50 respondents 38 have answered - pelmeni, vareniki, pancakes. These «love at us ears from the test»! During Soviet times who remembers, pelmeni were on sale in cardboard boxes. And it is frequent, while you will inform to the house, in that box from the test and forcemeat … Enterprising people even a dish such have invented already sticky lump - pelcuts (from words "pelmeni" and "cutlets"). From this lump moulded cutlets and fried them.

Pelmeni and on a celebratory table are looked well, and in a daily life - are simply irreplaceable. Work on preparation pays off repeatedly taste and economy of time at giving. To surprise it is possible both an unusual stuffing, and a beautiful moulding.

If you add milk instead of water or together with water - it will turn out more gently., Of course, it is necessary to sate a flour with oxygen - to sift. To make deepening in a hill of the sifted flour and on the sly to pour in egg, water or milk, to salt.

And further force is necessary. The dough needs to be unrolled it is thin-is thin. Practically in a paper in the thickness. At the expense of addition of egg the dough is not torn. And further - the cooled forcemeat (pork + beef + salt, pepper + the onions) are displayed on cut out by the form (or a glass) circles.

Creative process of art moulding begins. Here as the imagination and skill will prompt. The most younger mould such touching lumps. Give them names. People with experience mould the present ears. But joint family gathering on a moulding of pelmeni unites a family very much! So much interesting histories have been told such by "pelmenny evenings". Usually the part of pelmeni cooks at once, and the part is frozen on the boards strewn lightly with a flour. After freezing pelmeni are displayed on packages. To following time.

And they cook uneasy too. Water already should boil and be added some salt when there pelmeni fall. I put a bay leaf. Sometimes I cook pelmeni in a ready broth. Pelmeni should emerge twice. And meat inside pelmeni should be juicy. In a ready kind ears are slightly wrinkled, that speaks about a manual moulding. After machine such does not happen.

After pelmeni will cook, I fill their with oil and I strew greens. At will - vinegar and sour cream. Ketchup and "adzhika". The fine dish is ready! I invite to pelmeni.

When you cooking pelmeni don't hurry up, as well as any dish. If your hands and thoughts are pure - be accepted to a creative moulding. Good luck.