Recipe: Appetizing Pelmeni - Boiled Russian Gyoza in Soup

Pelmeni - Boiled Russian Gyoza in Soup. 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.

Place a large saucepan of salted water on to boil. Once cooked, strain the pelmeni and transfer to a serving bowl. Add cubed butter and toss to coat. You can cook Pelmeni - Boiled Russian Gyoza in Soup using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pelmeni - Boiled Russian Gyoza in Soup

1. It's 200 grams of Bread (strong) flour.
2. Prepare 90 ml of Milk.
3. You need 30 ml of Water.
4. It's 1 of Egg.
5. Prepare 1/3 tsp of Salt.
6. It's 250 grams of ★Ground pork.
7. It's 1/2 medium of ★Onion.
8. You need 1 clove of ★Garlic.
9. Prepare 1 dash of ★Parsley.
10. Prepare 4 grams of ★Salt.
11. Prepare 1 dash of ★Pepper.
12. Prepare 1 of Vegetable soup.

Serve dumplings with the traditional sour cream. I add hot sauce or Sriracha to my sour cream for some spice. TIPS for the BEST pelmeni- It is unclear when pelmeni entered the cuisines of the indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese jiaozi (in some dialects it is called Bāomiàn "包面").

Pelmeni - Boiled Russian Gyoza in Soup instructions

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..

Another theory suggests that pelmeni were carried by the Mongols to Siberia and the Urals, from where they gradually spread as far as Eastern Europe. Add FROZEN pelmeni and return to a boil. Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). The humble pelmeni-like dumpling is something you can find nesting in pretty much every cuisine in the world.