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Pelmeni with Sour Cream Dip

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Pelmeni with Sour Cream Dip

The perfect pelmeni with sour cream dip recipe with a picture and simple step-by-step instructions.

Pasta dough:

  • 500 g Spelled flour type 630
  • 200 ml Water
  • 1 Egg
  • 1 tbsp Rapeseed oil
  • 1 tbsp Salt

Filling:

  • 300 g Pork belly
  • 250 g Fresh beef prime rib
  • 500 g (alternatively) Mixed minced meat
  • 2 Onions
  • 1 Egg
  • 2 Garlic cloves
  • 1 tsp Seasoned salt from my KB
  • 1 tsp Garlic pepper from my KB
  • 1 tbsp Marjoram
  • 1 tbsp Freshly grated nutmeg
  • 1 tbsp Tellicherry pepper

Broth:

  • 2 liter Water
  • 4 Allspice grains
  • 4 Juniper berries
  • 4 Cloves
  • 1 tsp Coriander
  • 1 tsp Peppercorns
  • 1 tsp Salt
  • 2 Bay leaves
  • 1 piece Leek
  • 1 Carrot
  • 1 Onion

Dip:

  • 200 g Sour cream 10% fat
  • 200 g Cream / sour cream 20% fat
  • 2 Garlic cloves
  • 1 tsp Salt

Extra:

  • Butter
  • Rapeseed oil

Pasta dough:

  1. Make a pasta dough out of flour, water, oil, salt and egg. Let it rest in cling film!

Filling:

  1. Roughly put the beef and pork through a minced meat grinder or, alternatively, use ready-made mince! Peel and finely chop onions and garlic. Now knead the minced meat, onions, garlic, egg, seasoned salt, garlic pepper, marjoram, pepper and nutmeg well.

Pasta dough:

  1. Roll out the pasta dough on a floured work surface or pass it through a pasta machine. Cut out round pieces with a glass and spread approx. 1 teaspoon of mince on top. Then fold the dough pieces in half and press the two corners together well. Sit on a floured work surface!

Broth:

  1. Peel the carrot and onion, roughly dice, peel the onion and also roughly dice. Now put water in a steam cooker (Mantowarka) with 2 inserts and add all the spices, salt and vegetables! Oil the inserts and place the pelmeni in them with a small gap. Cook the pelmeni for 40 minutes! Makes 4 pelmeni stakes! Of course, it can also be cooked in salt water! If you swim up you are good! Meanwhile preheat the oven to 80 degrees! Keep the pelmeni warm in the oven and sprinkle with flakes of butter!

Dip:

  1. Mix the sour cream and sour cream. Peel the garlic and grate salt into it. Put in a cool place.
  2. Divide the pelmeni into deep plates and add some broth and melted butter from the pelmenis. Top it off with dip There was also a green salad! If you like, you can also serve melted butter and vinegar!
  3. The next day the pelmeni taste twice as good when they are crispy fried! 🙂
Dinner
European
pelmeni with sour cream dip

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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