Monday, March 14, 2011

International Day 3

And I let you hanging!!!  So sorry about that.  My month has been crazy with 3 calls down and no sleep on any of those calls.  But let's rejoin the program...when we last met, I had just made a wonderful tomatoe salad.  But what to go with the salad?  Pelmeni!  This is a little meat filled pasta.  You can serve simply with some parsley on top along with vinegar, sour cream, and salsa on the side.  When I first looked up this recipe I was shocked to see how simple the filling ingredients are.  There is just something unique and distinct about the flavor, yet it is just made from a mixture of beef and pork (or beef and lamb), onion, salt, and pepper. SO simple...yet so delicious! 

We used 1/2 pound of each and had enough for probably two batches of the pasta dough.  The dough was hard to work with, which led to, I think, using too much flour; we also had to roll it out several times, so that led to the dough toughening up.

 However, outside of a few touch doughy pieces, it was wonderful!  The filling was just right and the smitana (sour cream) and salsa added just enough extra.  So, if you want a taste of Russia...try out pelmeni!


2-3 c flour
1/2 cup warm boiled water
2 eggs
1 tsp salt (amount may vary to taste)

Put flour on counter or board and form a well in the center.  Mix together the water and eggs.  Slowly incorporate the liquid into the flour by mixing from inside out.  The dough will seem sticky, keep working with it.  Add a little flour if you need to.  Put in the refrigerator for 30-40 minutes until ready to use.

500 g beef
500 g pork/lamb
1 onion, finely minced
1 tsp salt
seasoning to taste

Mix together all ingredients.  Add a bit of liquid if needed.  When you are ready you can prepare the dough one of two ways.  Either roll out the dough very thinly and cut out small circles using the top of a glass. 
 The other option is to make the dough into a snake and cut off small portions to roll into individual circles. 
 When your dough is ready, scoop a small portion of meat (1/2-1teaspoon) and put it in the center of the dough. 
Fold the dough in half and seal the edges. 
Then, grab the corners of the dough and pull them together.
When all the pelmeni are made, boil a large pot of water and salt it.  Place the pelmeni in the water. 
When they float to the top, they are done! 
They really are...I tested one because I was scared it wasn't ready.  When they are all ready, top with parsley and enjoy!!!  Serve with vinegar, sour cream, and salsa.
If you have too many for one sitting, you can freeze them to cook later.
In Eat. Live. Be. news, today we are supposed to talk about what is different this time, helping us stick to our health goals.  Well, to be honest, the only thing that is keeping me honest to my goal of cooking twice a month IS Eat. Live. Be!  Otherwise, I probably wouldn't.  I don't even know if I'll be able to do it this month, it has been so crazy!  Hopefully, I will.  See how everyone else is doing:
Sarah Caron -
•Cate O’Malley -
•Maris Callahan -
•Chris Arpante -
•Faith -
•Kristen -
•Emily -
•Jenna - FireMom -
•Casey -
•Patsy -
Tri-Fit Mom -
•Allison -
•Jen -
•Leslie -
•Rivki Locker -
•Claudia - Journey of an Italian Cook
•Jennifer Schulz -
•Sarah Rogers -
Denise and Lenny -


Joanne said...

Oh my god I LOVE these! They are like a cross between dumplings and pierogi. Yum!

Eat.Live.Be. definitely keeps me more motivated than I would be otherwise! Keep on truckin girl and good luck with all of your calls!

The JR said...

I'd have to cheat and use a can biscuit.

They look good.

Allison said...

These look like a lot of work but, worth it. I love any type of dough or pasta filled with meat. YUM!