Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Stock
How it's done
Dough
Mix the flour and salt in a bowl. Add the egg, water and butter, mix, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Filling
Heat the oil in a frying pan. Briefly sauté the onions and garlic, remove from the pan, allow to cool slightly. Mix in the mince, sour single cream and chives, season.
To shape
Roll out the dough in batches to approx. 2 mm thick, cut out approx. 50 circles (each approx. 8 cm in diameter). Place 1/2 tbsp of filling in the middle of each circle and fold into crescents, Press the edges down firmly, pressing out any trapped air. Place the ends on top of each other, press down firmly, place on a lightly floured towel.
Stock
Bring the stock to the boil. Cook the pelmeni in batches in the simmering stock for approx. 10 mins., remove with a slotted spoon, drain and keep warm. Plate up the pelmeni, top with the sour single cream and chives.
| Note: | This is a twist on Russian pelmeni and not the original recipe. |
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