Russia

Posted by worldcookproject on
Next up is Russia! Russian food is very diverse as the country is so big, it ranges from European and Eastern European influences all the way to Chinese influenced food as the country is so huge.
Here are a few facts about Russia:
  • Capital: Moscow
  • Population: about 145 millions
  • Area: 17 075 200 km²
  • Currency: Russia Rible

For my Russian recipe I made pelmeni. Pelmenis are little dumplings filled with a 50-50 mixture of ground pork and ground beef and some herbs. They are served with browned butter and sour cream.

Pelmeni

Ingredients:

  • 1/2 pound ground beef or chuck roast
  • 1/2 pound ground pork or pork shoulder
  • 1/2 onion
  • 2 cloves garlic
  • 2 bay leaves
  • 1 sprig dill
  • 1 sprig flat leaf parsley
  • 1 teaspoon peppercorn
  • 2-3 tablespoons of butter
  • 4 tablespoons sour cream
  • 3 cups flour
  • 1 egg
  • 1 cup cold water
  • 1 teaspoon salt

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Directions:

To prepare your ingredients, if you are using pork shoulder and chuck roast, grind the meat. roughly cut the onion. Measure out all the other ingredients.

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In a blender, blend the onion, garlic, dill and parsley. Mix the blended ingredients with the meat and add salt and pepper to taste. Make sure you quickly cook about teaspoon of the meat in a pan to taste for salt and pepper as you will not be able to adjust later. Once the meat is properly seasoned, set aside.

Clean the blender and add the flour, egg, 1 cup of cold water and 1 teaspoon of salt in it. Blend until it forms a dough. Take the dough out cut it in 4 pieces and form 4 dough balls. Cover them with a cloth so they won’t dry.

Take 1 ball and roll it out very thin, about 1/16 of an inch thick. Using a round 3″ cookie cutter or something round with the same diameter. On each circle, place about 1 full tablespoon of meat slightly off center. Fold the dough in half covering the meat and seal the edges with your fingers. Finally grab each corner and stick them together. Repeat the operation with all the dough and all the meat until you run out of one of the two. Store all your dumplings on a cookie sheet covered in parchment paper. Reuse the dough by reforming a ball after cutting it.

Once you are done forming the dumplings. Boil water in a large pot with the peppercorns and bay leaves. Once the water is boiling, cook your dumpling in batches if necessary.

To serve, melt the butter in a pan on high heat and cook it until slightly browned. Toss the dumplings in the butter and serve with some freshly chopped flat leaf parsley and a tablespoon of sour cream.

 

Prijatnogo appetita!

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