Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pelmeni - boiled russian gyoza in soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Great recipe for Pelmeni - Boiled Russian Gyoza in Soup. I'm currently going through a gyoza/dumpling phase. Cover with plastic wrap or a tightly wrung moistened kitchen towel after rolling it out with a rolling pin.
Pelmeni - Boiled Russian Gyoza in Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Pelmeni - Boiled Russian Gyoza in Soup is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have pelmeni - boiled russian gyoza in soup using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pelmeni - Boiled Russian Gyoza in Soup:
- Take 200 grams Bread (strong) flour
- Get 90 ml Milk
- Get 30 ml Water
- Make ready 1 Egg
- Prepare 1/3 tsp Salt
- Prepare 250 grams ★Ground pork
- Take 1/2 medium ★Onion
- Get 1 clove ★Garlic
- Make ready 1 dash ★Parsley
- Make ready 4 grams ★Salt
- Take 1 dash ★Pepper
- Take 1 Vegetable soup
Stuffed with ground beef, chicken or pork, onions and spices, they are a wonderful savory treat. how to cook pelmeni-FRESH-If cooking freshly made pelmeni, bring a pot of water to a boil, season with salt to taste and add a bay leaf. FROZEN-bring a pot of water to a boil, season with salt to taste and add a bay leaf. This recipe for Russian meat dumplings, known as pelmeni or peljmeni, is traditionally filled with ground beef, pork, and sometimes lamb. It's then served with red wine vinegar, black pepper, and melted butter.
Steps to make Pelmeni - Boiled Russian Gyoza in Soup:
- In a bowl, mix milk, water, egg, and salt.
- In a separate bowl, add the bread flour and Step 1 gradually.
- Once the dough is cohesive and doesn't stick to your hands, knead for 4-5 minutes. Cover the bowl with plastic wrap and let rest in the fridge for 30 minutes.
- Meanwhile, make the filling. Grate or mince the onion and garlic, combine with the ★ ingredients in a bowl and mix well.
- Dust your workspace, roll out the dough into a log and quarter. Cut each quarter into 6 pieces to form the skin. Cover the other pieces of dough as you work.
- Dust the dough with flour and roll it out to the size of commercial gyoza skin.
- Spoon the filling on top and wrap. Fold the dough in half, then stick the edges together to form a circle. If you're having difficulty, use water as glue to secure.
- Drop the pelmeni into a large pot of boiling water. Once they rise to the surface, cook for another 1-2 minutes. Scoop and transfer to plates.
- I served the pelmeni in a bowl of soup prepared separately. You could serve it with a dollop of sour cream or topped with garlic butter.
Mushroom, sauerkraut, and vegetable fillings exist in other regions of Russia. Winter is the perfect time to make Pelmeni (Пельмени). A boiled Russian dumpling made with a juicy meat filling, traditional comfort food. Pelmeni are found in every Russian's freezer, and popular in former Soviet States. Similar to Vareniki, Pierogies, Uszka, and Manti.
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