Pelmeni - Boiled Russian Gyoza in Soup
Pelmeni - Boiled Russian Gyoza in Soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, pelmeni - boiled russian gyoza in soup. It is one of my favorites. For mine, I’m gonna 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. For the soup: Add the stock, tomatoes, mushrooms and half the dill to a small pot and bring to a boil.

Pelmeni - Boiled Russian Gyoza in Soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Pelmeni - Boiled Russian Gyoza in Soup is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook pelmeni - boiled russian gyoza in soup using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pelmeni - Boiled Russian Gyoza in Soup:
  1. Make ready 200 grams Bread (strong) flour
  2. Make ready 90 ml Milk
  3. Get 30 ml Water
  4. Make ready 1 Egg
  5. Take 1/3 tsp Salt
  6. Get 250 grams ★Ground pork
  7. Make ready 1/2 medium ★Onion
  8. Get 1 clove ★Garlic
  9. Get 1 dash ★Parsley
  10. Prepare 4 grams ★Salt
  11. Prepare 1 dash ★Pepper
  12. Make ready 1 Vegetable soup

Stuffed with ground beef, chicken or pork, onions and spices, they are a wonderful savory treat. Pelmeni are meat dumplings originating from Russian cuisine and now popular in most European kitchens. The unleavened dough is filled with seasoned ground meat and boiled, then tossed in butter and served with sour cream or vinegar. Pelmeni can be made with a mold (like THIS one), or by hand and we'll go over both in detail in this post.

Steps to make Pelmeni - Boiled Russian Gyoza in Soup:
  1. In a bowl, mix milk, water, egg, and salt.
  2. In a separate bowl, add the bread flour and Step 1 gradually.
  3. 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.
  4. Meanwhile, make the filling. Grate or mince the onion and garlic, combine with the ★ ingredients in a bowl and mix well.
  5. 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.
  6. Dust the dough with flour and roll it out to the size of commercial gyoza skin.
  7. 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.
  8. 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.
  9. 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.

The unleavened dough is filled with seasoned ground meat and boiled, then tossed in butter and served with sour cream or vinegar. Pelmeni can be made with a mold (like THIS one), or by hand and we'll go over both in detail in this post. Add FROZEN pelmeni and return to a boil. 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.

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