Siberian Pelmeni (meat-filled Noodles With Va Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Flour,
1 tsp: Salt,
2: Egg yolks,
2/3 cup: Water, plus or minus 1 tb
1/2 lbs: Ground beef,
1/2 lbs: Ground pork,
2: Onions, minced
2 Cloves: garlic, minced
1/4 lbs: Fresh mushrooms, chopped fine, optional
Pepper vinegar, optional
Sour cream, optional
Brown butter, optional
Spicy tomato sauce, optional
Directions:
Culinary success "depends, above all, on ones ability to communicate
with other people, to let ones self be inspired by other people, or to
pull them under ones spell," writes Markus Wolf in the introduction to his
new cookbook, "The Secrets of Russian Cooking."
Cold Warriors and thriller devotees will recall Wolf as the long-time
head of East Germanys Main Intelligence Administration, usually known by
its German initials, HVA, and considered the most effective foreign spying
agency from Berlin to Bucharest.
This is Markus Wolfs favorite dish. He says this version of the recipe
was given to him by his late brother, Konrad, who is a central figure in
Wolfs nostalgic 1987 memoir, "The Troika." Wolf describes the "joy of
companionship" that is achieved when you hand your guests aprons and invite
them to take part in the process of making pelmeni. He adds that a glass of
vodka is a must with pelmeni.
Put flour in bowl. Press hollow in middle and add salt and egg yolks and
1/2 cup water. Using knife or big spoon, mix egg yolks first with water and
then some of flour. Slowly add rest of water until mixture forms dough.
Knead dough with both hands until workable and free of lumps. If dough is
too sticky, add some flour. Dough should form solid ball.
Sprinkle thin layer of flour onto flat surface. Divide dough into 3
pieces. Roll out 1 piece of dough until thin. Keep remaining dough covered
under damp towel. Cut dough in circles about 2 inches in diameter. Repeat
with remaining dough.
Combine beef, pork, onions, garlic and mushrooms in bowl. Place 1
teaspoon meat mixture on each dough circle, then bend other side and press
to seal, forming half-moons. Use some water, if necessary, brushed lightly
on edges to make them stick. Keep finished pelmeni either on waxed paper or
board sprinkled with flour.
Pelmeni can be frozen at this point and cooked later.
Cook 20 to 25 pelmeni at a time, uncovered, in plenty of rapidly boiling
lightly salted water, about 5 minutes. Repeat until all pelmeni are cooked.
Serve pelmeni either in clear soup (beef or, preferably, poultry) or as
main course with pepper vinegar, sour cream, brown butter or spicy tomato
sauce.
Makes 60 pelmeni, or 4 main-course servings.
Each serving contains about: 540 calories; 660 mg sodium; 195 mg
cholesterol; 15 grams fat; 75 grams carbohydrates; 30 grams protein;
0.45 gram fiber.
Cookbook review of "The Secrets of Russian Cooking" by Markus Wolf. Date:
October 5, 1995, Los Angeles Times. MM formatted by Manny Rothstein.
Source from luhu.jp
with other people, to let ones self be inspired by other people, or to
pull them under ones spell," writes Markus Wolf in the introduction to his
new cookbook, "The Secrets of Russian Cooking."
Cold Warriors and thriller devotees will recall Wolf as the long-time
head of East Germanys Main Intelligence Administration, usually known by
its German initials, HVA, and considered the most effective foreign spying
agency from Berlin to Bucharest.
This is Markus Wolfs favorite dish. He says this version of the recipe
was given to him by his late brother, Konrad, who is a central figure in
Wolfs nostalgic 1987 memoir, "The Troika." Wolf describes the "joy of
companionship" that is achieved when you hand your guests aprons and invite
them to take part in the process of making pelmeni. He adds that a glass of
vodka is a must with pelmeni.
Put flour in bowl. Press hollow in middle and add salt and egg yolks and
1/2 cup water. Using knife or big spoon, mix egg yolks first with water and
then some of flour. Slowly add rest of water until mixture forms dough.
Knead dough with both hands until workable and free of lumps. If dough is
too sticky, add some flour. Dough should form solid ball.
Sprinkle thin layer of flour onto flat surface. Divide dough into 3
pieces. Roll out 1 piece of dough until thin. Keep remaining dough covered
under damp towel. Cut dough in circles about 2 inches in diameter. Repeat
with remaining dough.
Combine beef, pork, onions, garlic and mushrooms in bowl. Place 1
teaspoon meat mixture on each dough circle, then bend other side and press
to seal, forming half-moons. Use some water, if necessary, brushed lightly
on edges to make them stick. Keep finished pelmeni either on waxed paper or
board sprinkled with flour.
Pelmeni can be frozen at this point and cooked later.
Cook 20 to 25 pelmeni at a time, uncovered, in plenty of rapidly boiling
lightly salted water, about 5 minutes. Repeat until all pelmeni are cooked.
Serve pelmeni either in clear soup (beef or, preferably, poultry) or as
main course with pepper vinegar, sour cream, brown butter or spicy tomato
sauce.
Makes 60 pelmeni, or 4 main-course servings.
Each serving contains about: 540 calories; 660 mg sodium; 195 mg
cholesterol; 15 grams fat; 75 grams carbohydrates; 30 grams protein;
0.45 gram fiber.
Cookbook review of "The Secrets of Russian Cooking" by Markus Wolf. Date:
October 5, 1995, Los Angeles Times. MM formatted by Manny Rothstein.
Source from luhu.jp