PELMENNITSA mold for russian pelmeni, dumplings, ravioli пельменница

As you probably know, pelmeni are in many national kitchens. They differ from each other with filling, appearance or way of cooking. And sometimes with details, which are difficult to guess right. For example, Siberian pelmeni differ from other pork-beef pelmeni, that before cooking they must be frozen. Perhaps this is due to the fact that in Siberia dumlings prepared in large quantities and immediately exposed for the threshold of the frost. Frozen products are stored at times up to several months during the winter. And of course, it should be noted that pre-freeze already cooked pelmeni attaches particular succulence.

SIBERIAN PELMENI - MINCE PREPARING.

Ingredients:

beef - 0,66 pounds (300 grams) 

pork - 0,66 pounds (300 grams)

2 big onions

salt and pepper to taste

You can take prepared pork-beef mince, but mince should be coarser grind and pork must be not to fat without large fat inclusions.

Mince meat and onions. Onions should mince twice, but the meat is best left to coarse. If you bought a ready-made stuffing and you don’t have mince, you can chop the onions. Mix the chopped onion and minced meat, add spices to taste. Everybody has his own taste, but add black pepper in any way. All thoroughly mixed and put them in the fridge.  

Preparation of test.

Ingredients:

500 grams of flour (1,1 pound)

1 egg

125 grams of water (0,28 pound)

pinch of salt

To prepare the dough, beat egg with salt and water until smooth. Water should be very cold. Then to the mixture slowly pour the sifted flour and mix smooth, dense dough. Cease to pour the flour, when the dough is not longer sticky. After that we lay the resulting ball of dough inverted by bowl or towel and leave to swell for 30-40 minutes.

Molding of dumplings.

Many people thinks that the word dumplings simply means either a bear, or simply ear. And it is very close to the truth version. Scientists believe, that the world dumpling (in Russian PEL’MENI) – a corruption of “pelnyan”, the word of the Finno-Ugric roots. First part of word “pel’” – means ear and the second “nyan” – means “dough” or “bread”. Here we can find “dough ear”. Over time the word has transformed into familiar to us the word “pelmeni” (dumpling).

Pelmennitsa – is a metal mold for many dumplings, which you need to cover with flour (to avoid sticking layer of dough) and cover with thin layer of dough. Then lightly roll from the top with a roller pin to mark the cells, which we will put the stuffing.

When all the cells are filled we roll the second layer of dough. Than we put the second layer on the mold, cover laid out meat and thoroughly laminate with a rolling pin.

Edges of the test will automatically stick together, dumplings are pressed out through a sieves out, we broke off the excess dough and shake out of inverted mold finished product. We spread the “ears” on the board sprinkled with flour and freeze.

The advantages of this method include the speed of making the dumplings, the same size of dumplings and low complexity of this method.

You will get 37 dumplings from one mold. You need to boil them 5-10 minutes. You can eat dumplings with butter, sour cream, aplle cider vinegar, with pepper or green onion.

Bon Appetit!

Hurry up to prepare dumplings! It so easy to prepare them with pelmennitsa and so tasty to eat them!