Pelmeni with pot cheese.
Pelmeni are among the most popular Russian dishes. The world pelnyan means an ear made of dough, and pelmeni really are this shape. If you ever need to serve Pelmeni in several hours or even days later you need not to cook them in boiled water. Store fresh Pelmeny in the fridge freezer.
Pelmeni consist of dough and filling. Here are given several alternatives for a filling.
Ingredients for Dough:
2 cup wheat flour,
1/2 cup water,
1 egg, beaten.
1/4 tsp salt or to taste.
flour, that to flour board
Ingredients for pot cheese filling:
500 g (1,1 lb) pot cheese, whipped.
1 egg yolk, beaten.
1 tbsp butter.
25 g (1 oz) sugar.
Sift the flour.
Combine all ingredients in mixing bowl. Knead the dough by hand or machine. Shape the dough into a ball, cover the dough with a kitchen towel and set aside for 30 minutes.
Roll out dough on a well floured surface thinly and cut into 5-6 cm (2 - 2.5 inch) rounds. Put a ball of filling (about the size of a small walnut) on one half of the round and fold over making a half moon. Pinch the edges, draw the two points together making a little purse. Repeat with the remaining filling and dough.
Put the pelmeni in boiling water, add salt. Continue to boil until the pelmeni rise to the surface. Remove with a skimmer. Serve with sour cream, melted butter.
To make pot cheese filling:
Combine all ingredients in mixing bowl. Stir thoroughly until mixture became homogeneous. Serve with cream.