As the Britons eat every day fish&chips, Americans burgers and ketchup, we eat in Russia pelmeni or they are also called abroad the dumplings. Just kidding again! But it is really one of the most popular every day dish here and belongs to traditional Russian cuisine. It is cooked different depending on the part of the country. I’ve made pelmeni in St.-Petersburg’s style – with no gluten or eggs.
- 100 g pork neck
- 100 g beef
- 1 small onion
- 600 g gluten-free flour Mix B «Schaer»
- 440 ml mineral no gas water
- 4 tsp salt + more for minced meat and boiling
- 4 tsp xanthan (optional)
- corn starch for the working space on the table and rolling pin
- bay leaf
- a few peppercorns
- ground black pepper
- 1 tbsp olive oil
- Make a minced meat from pork, beef and onion. Add some salt and ground black paper.
- In a bowl of the mixer, combine firstly flour mix, 4 tsp of salt and xanthan. Then add water and combine until smooth. The best way is to use a hook for making the dough.
- Place a disc of the dough in the center of the table covered with corn starch. Roll with rolling pin until dough is 1-2 millimeters.
- Cut dough using a class with about 8 centimeters in diameter.
- Place a half spoon of minced meat in the middle of each circle and blind the edges.
- Carefully place each dumpling on a prepared lever of the freezer covered with plastic wrap, so that pelmeni will not contact with each other.
- In 1-1,5 hour you can place them all in one plastic bag in the freezer.
- In 2 hours after the freezer the pelmeni will be ready for cooking. Just put them for 10 minutes in a boiling water with salt, bay leaf, peppercorns and oil. They are usually are served with sour cream, so a new challenge for me to make a dairy-free version of it. Приятного аппетита!