{"id":14784,"date":"2021-03-12T05:51:23","date_gmt":"2021-03-12T05:51:23","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/03\/12\/russische-pelmeni-russian-dumplings\/"},"modified":"2024-10-24T12:08:51","modified_gmt":"2024-10-24T04:08:51","slug":"russische-pelmeni-russian-dumplings","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/03\/12\/russische-pelmeni-russian-dumplings\/","title":{"rendered":"Russische Pelmeni \u2013 Russian Dumplings"},"content":{"rendered":"

Russische Pelmenisind Dumplings, die mit Fleisch gef\u00fcllt, entweder als Suppenbeilage oder in Wasser gekocht als Hauptspeise serviert werden. Es ist ein Nationalgericht aus Russland, stammt aus der Gegend des Urals, der Wolga und Sibirien. Man merkt, dass dort die K\u00fcche stark von Asien beeinflusst wurde. Sie sehen aber auch \u00e4hnlich wie Tortelloni aus, aber die F\u00fcllung besteht immer nur aus Fleisch, ohne sonstigen Beigaben, wie K\u00e4se oder so. Nat\u00fcrlich musste ich sie ausprobieren, denn ich mag Dumplings sehr! Dies ist wieder ein Beitrag zum dies monatigen Blogevent der Kulinarischen Weltreise von Volkermampft<\/a>, in dem wir virtuell nach Russland reisen.<\/p>\n

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Pelmeni are Russian Dumplings which are filled with meat and served in a soup or as a main meal. It is a national dish from Russia originating from the Ural, the Wolga and Siberia. You notice that their cuisine is heavily influenced by the Asian kitchen. But they also look like Tortelloni, even though the filling is always made with only meat and no other filling agents, like the Italians do. Of course, I needed to try some, as we all love dumplings! This is another entry to the culinary world travel event from Volkermampft<\/a>, this month we stop in Russia!<\/em><\/p>\n\n

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F\u00fcr ca. 25-30 St\u00fcck:
Teig:<\/strong>
200 g Mehl
\u00bd TL Salz
1 Ei
80-100 g Wasser<\/p>\n

Wie beim Pasta herstellen das Mehl mit dem Salz in eine Sch\u00fcssel geben und in der Mitte eine Mulde machen. Das Ei in diese Mulde geben und mit einer Gabel in kreisenden Bewegungen das Mehl ins Ei arbeiten. Langsam das Wasser zugeben, aber nur so viel, bis der Teig knetbar wird. Alles sch\u00f6n auskneten, es sollte ein weicher, aber nicht klebriger Teig entstehen. Bedeckt 30 Minuten ruhen lassen.<\/p>\n

F\u00fcr die F\u00fcllung:<\/strong>
250 g Rinderhackfleisch
250 g Schweinehackfleisch
\u00bd Zwiebel, fein gehackt
3 Knoblauchzehen, fein gehackt
2 EL gehackter Dill
1 TL Pfeffer
\u00bd TL Salz<\/p>\n

Alle Zutaten f\u00fcr die F\u00fcllung gut zusammen kneten!<\/p>\n

Den Teig nach dem Ruhen in eine lange ca. 3 cm dicke Rolle formen und davon ca. 1 cm dicke Scheiben abschneiden. Jede Scheibe nun mit einem kleinen Nudelholz auswallen so dass eine etwa Hand grosse Scheibe entsteht. Diese Scheibe auf die Handfl\u00e4che legen, mit einer grossen Kugel der F\u00fcllung belegen und zusammenfalten. Die Enden gut zusammendr\u00fccken. Die Spitzen dieses Halbmondes \u00fcbereinander legen und festdr\u00fccken. (siehe Bilder) Einen grossen Topf mit Salzwasser zum Kochen bringen, die Pelmeni rein geben und sobald sie obenauf schwimmen ca. 10 Minuten k\u00f6cheln lassen. Pelmeni werden traditionell mit Saurer Sahne serviert, ich habe meine mit dem Pilz Kaviar<\/a> und dem Auberginen Kaviar<\/a> serviert. (Ich habe den Rest der Fleischf\u00fcllung als Fleischbaellchen dazu serviert)<\/p>\n

************<\/em><\/p>\n

For approx. 25-30 Pieces:<\/em>
Dough:<\/strong><\/em>
200 g Flour<\/em>
\u00bd tsp Salt<\/em>
1 Egg<\/em>
80-100 g Water<\/em><\/p>\n

Work as when doing pasta dough, put the flour and the salt into a bowl and make a well in the center. Add the egg and start swirling with a fork until the flour starts clumping. Now slowly add the water until you have a kneadable dough. Knead well together for a while until your dough is soft but not sticky anymore. Cover and let rest for 30 minutes.<\/em><\/p>\n

For the Filling:<\/strong><\/em>
250 g ground Beef<\/em>
250 g ground Pork<\/em>
\u00bd Onion, chopped<\/em>
3 cloves of Garlic, chopped<\/em>
2 tbsp chopped Dill<\/em>
1 tsp Pepper<\/em>
\u00bd tsp Salt<\/em><\/p>\n

Knead all ingredients well together.<\/em><\/p>\n

After the rest form the dough into a long approx. 2-3 cm thick roll and cut 1 cm wide slices. Roll each slice out to a palm size disk. Put this disk onto your palm and fill it with a big chunk of the filling. Fold together and pinch the sides well together. Now hold the tips of this half-moon and pull them together, pinch them well so they stick together. (see pictures) Bring a big pot of salted water to a boil and drop the Pelmeni in. As soon as the start floating you let them simmer for 10 minutes. Traditionally they are served with sour cream but I served them with the Mushroom Caviar<\/a> and the Eggplant Caviar<\/a>. (I served also the rest of the meat filling as meatballs with them)<\/em><\/p>\n\n

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Conny von food for the soul mit Soljanka mit Fleisch nach Russischem Rezept<\/a> <\/p>\n\n\n\n

Cornelia von SilverTravellers mit Soljanka – mehr als eine Restesuppe<\/a> und Schaschlik im Ofen mit k\u00f6stlicher So\u00dfe<\/a><\/p>\n\n\n\n

Marion von LSLB-Magazin mit Kalte Suppe – Russische Okroschka mit Kaviar<\/a> und S\u00fc\u00dfes aus Russland – Oladji<\/a><\/p>\n\n\n\n

Sylvia von Brotwein mit Boeuf Stroganoff – Rezept f\u00fcr russischen Klassiker<\/a> <\/p>\n\n\n\n

Edyta von mein-dolcevita mit Russischer Schichtsalat Schuba ohne Hering<\/a> <\/p>\n\n\n\n

Kathrina von K\u00fcchentraum & Purzelbaum mit Oreschki mit Dulce de leche<\/a> <\/p>\n\n\n\n

Susanne von magentratzerl mit Schschti<\/a> und Buchweizenrisotto mit Pilzen<\/a> und Borodinski-Brot<\/a> <\/p>\n\n\n\n

Tina von K\u00fcchenmomente mit Watruschki – Russisches Quarkgeb\u00e4ck<\/a> <\/p>\n\n\n\n

Wilma von Pane-Bistecca mit Russisches Pilz Kaviar<\/a>  und Russisches Auberginen und Tomaten Kaviar<\/a> und Russische Pelmeni<\/a> <\/p>\n\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit Syrniki – russische Quarkk\u00fcchlein aus selbst gemachtem Tworog<\/a> und Hack-Schnitzel mit Pilz-K\u00e4se-F\u00fcllung<\/a> und Russischer Salat Vinaigrette<\/a> und Kalach Moskovsky – Moskauer Kalatsch<\/a><\/p>\n\n\n\n

Anja von GoOnTravel.de mit Pelmeni Rezept \u2013 Russische Teigtaschen zum Nachkochen<\/a> <\/p>\n\n\n\n

poupou von poupous geheimes laboratorium mit Mimosa Salat<\/a>  <\/p>\n\n\n\n

Gabi von Slowcooker.de mit Pilz- und Hack-Pierogi<\/a> <\/p>\n\n\n\n

Sebastian von Brittas Kochbuch mit \u0431\u043e\u0440\u0449\/Borschtsch (Gastbeitrag v. Sebastian Reichelt)<\/a> <\/p>\n\n\n\n

Britta von Brittas Kochbuch mit \u0431\u0435\u0444\u0441\u0442\u0440\u043e\u0433\u0430\u043d\u043e\u0432\/B\u0153uf Stroganoff<\/a>  <\/p>\n\n\n\n

Tina von K\u00fcchenmomente mit Russische Kirschtorte Monastirskaya Izba<\/a> <\/p>\n\n\n\n

Volker von volkermampft mit Russische Piroschki mit Wei\u00dfkohl und Hackfleisch oder vegetarischer F\u00fcllung<\/a> <\/p>\n\n\n\n

Dirk von low-n-slow mit Barsch-Soljanka<\/a>  <\/p>\n\n\n\n

Sonja von fluffig & hart mit Okroschka – kalte Suppe<\/a> <\/p>\n\n\n\n

Michael von SalzigS\u00fcssLecker mit Oladji<\/a> <\/p>\n\n\n\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

Russische Pelmenisind Dumplings, die mit Fleisch gef\u00fcllt, entweder als Suppenbeilage oder in Wasser gekocht als Hauptspeise serviert werden. Es ist ein Nationalgericht…<\/p>\n","protected":false},"author":5,"featured_media":161691,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,129,85,124,44,140,6,269,122,501,46,100],"tags":[127,50,104,502],"class_list":{"0":"post-14784","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-dumplings","11":"category-eggs","12":"category-meat","13":"category-main-dishes","14":"category-garlic","15":"category-pasta","16":"category-recipe-collection","17":"category-beef","18":"category-russia","19":"category-pork","20":"category-onion","21":"tag-meat","22":"tag-main-dish","23":"tag-herbs","24":"tag-russland","25":"post_format-post-format-gallery"},"yoast_head":"\nRussische Pelmeni \u2013 Russian Dumplings - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/03\/12\/russische-pelmeni-russian-dumplings\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Russische Pelmeni \u2013 Russian Dumplings\" \/>\n<meta property=\"og:description\" content=\"Russische Pelmenisind Dumplings, die mit Fleisch gef\u00fcllt, entweder als Suppenbeilage oder in Wasser gekocht als Hauptspeise serviert werden. 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