Pelmeni by RBTH: colored, delicious, healthy!RBTH
While we all love traditional pelmeni — ground meat stuffed into dough made with white flour — they aren’t exactly the healthiest dish on the menu. But an investigation into Russian cuisine combined with some experimentation proved that it is possible to make this quintessentially Russian dish while pleasing your vegetarian friends and sticking to your diet.
A search for the typical dishes of western Siberia turned up photos of shorskiye pelmeni, made with Siberian pine nuts. This recipe became the inspiration for the three types of vegetarian pelmeni that were used in the creation of the topographical map of Russia that set RBTH’s culinary record. They were also happily consumed by the spectators after the event!
You can enjoy these pelmeni at home even if you don’t plan to build Russia out of them first.
To make the dough, pour the flour onto a cutting board so that it is in the shape of a hill. Make a hollow in the flour hill and crack the egg into the hollow.
Combine the filling ingredients in a separate bowl.
Put a small amount of filling in half each round.
Fold the rounds in half and crimp the edges.
Continue until all the rounds are filled.
Put the pelmeni on a plate and leave to chill in the refrigerator for about an hour.
Bring a large pot of water to a boil over medium heat. Drop the pelmeni into the boiling water and let boil for 5-6 minutes until ready.
Serve with broth, soft cottage cheese or grated cheese and vegetables.
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