Siberian pelmeni - recipe

Siberian pelmeni are different from your favorite homemade, cooked according to a family recipe, at least in size - the version from Siberia is much larger. Meat for minced meat can also differ, and therefore the usual beef, chicken and pork can be replaced with game, and for juiciness in the filling add crushed ice or juice of forest berries.

Recipe for real Siberian dumplings

Although the egg yolks are not an authentic ingredient in the recipe of real Siberian meat dumplings, if you do not pursue the originality, add them to the dough . From such a simple ingredient, the dough will instantly become more satiety, elastic and will get a pleasant yellowish shade.

Ingredients:

For the test:

• flour - 240 g;
• egg yolks - 3 pieces;
• salt - 3 g;
• water 95 ml.

For filling:

• minced meat - 900 g;
• a handful of crushed ice.

Preparation

If necessary, sift the flour and combine it with a generous pinch of salt. Whisk the egg yolks with iced water and pour the liquid into the flour. Knead a slightly gummy, but still easy to stitch and form-holding dough. To dough for Siberian dumplings, according to our recipe, it is easier to roll out, it is first left to rest in the heat for 20-40 minutes, so that the threads gluten from flour "relaxed". Next is to roll out the dough and cut from it as many circles of equal size as you have enough strength. In the center of each circle spread a portion of the mixture of forcemeat with chipped ice and cover the edges. If you have a special mold for modeling dumplings, then it will go much faster: roll out two layers, lay one on the grate, lay the meat in cells and cover with the second layer. After, go through the shape of a rolling pin and dumplings ready!

Domestic Siberian dumplings are cooked on this recipe before surfacing, and then served with an abundance of black pepper and a hot broth.