Processed flour, starch & the egg with a pinch of
salt and a little water to form a uniform yet soft
& elastic but also a bit tough & no longer
adhesive dough Onion very finely chop (thus the
dumplings quite stay) with herbs (fresh or frozen,
for example, chives, parsley and / or basil),
mince, salt & pepper and knead.
Roll out the dough thinly, peel off again from the
table, turn & rolling pin & workspace bemählen
thin, so that the dough does not stick; the dough
is fastest greater if you ever move the rolling
pin only from the center to the edge; Dough should
be so thin that you can almost read the newspaper
in some places
4 dough as cut into 12 cm-wide Quatrate or circle,
enter mince onion mixture to a half with 0.5 cm
distance from the edge, fold edges and beautiful
press firmly into each other and knead.
Give dumplings in a pot with boiling water, when
they come to the surface cook yet another minute
6 Serve with sour cream (or healthier & in my
opinion, also delicious with pure yogurt) & fresh
herbs or as a soup in a broth.
(Note the size of Pelmeni doubled during cooking
almost) The trick with the recipe is that the
dough by the strength of elastic is, as a dough
consisting only of flour; außerderm the dough is
by the strength even after cooking less determine
what the problem is with homemade pasta dough
without strength is often) you can also make the
pelmeni of course smaller, if they are to serve
as a soup. I just do always as big then it goes
much faster!
Originally Submitted
8/26/2015
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