Pelmeni comes from Russia and is one of the national dishes. The great thing about Pelmeni is that they are so easy to make and the kids love making them. It’s a simple dish so no need to be too complicated. You can make them with any filling you like as long as it is not too wet.
Ingredients
Servings
- DOUGH -----------------------------------
- 350 g flour
- 150 g warm milk or water
- 1 egg
- salt
- flour for dusting
- FILLING -----------------------------------
- 400 g venison mince (ground)
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- thyme to taste
- SAUCE ------------------------------------
- 250 g creme fraiche
- 500 ml chicken or vegetable stock
Recommended toppings
chopped parsley
chopped chives
a splash of lemon juice
salt and pepper
Servings
- DOUGH -----------------------------------
- 350 g flour
- 150 g warm milk or water
- 1 egg
- salt
- flour for dusting
- FILLING -----------------------------------
- 400 g venison mince (ground)
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- thyme to taste
- SAUCE ------------------------------------
- 250 g creme fraiche
- 500 ml chicken or vegetable stock
Recommended toppings
chopped parsley
chopped chives
a splash of lemon juice
salt and pepper
Dough
Mix all the ingredients and knead into a stiff dough adding a little flour when sticky. Set aside to rest.
Filling
In a pan, fry off the onion and garlic on a medium heat with the pepper. Add the venison and thyme and season with salt. Fry off to brown and set aside to cool.
Assemble
Roll out the Pelmeni dough nice and thin on a floured surface. Cut out circles with a cutting ring or glass. Place some of the Venison mix in the middle of the dough circle, brush the edges with water or milk (you can use your finger) and fold over and pinch closed.
Heat the stock in a pan and add the pelmeni to cook. As the stock reduces and the pelmeni becomes hot, be sure to keep them moving around to prevent them from sticking. Remove from the heat and add the smetana, toss to coat them well.
To serve
Sprinkle with parsley, chives, pepper and salt and a splash of lemon juice, serve hot.
Here are some tips to help with this recipe
Adding more flavour to the dish
Fry the venison off first to give more flavour to the final dish.
