For dough: 500g flour, 1 egg, 1 tsp salt, 0.5 glasses of water.

For forcemeat: 500g meat (pulp), 400g onions, on 1 tsp of salt and black ground pepper, 1kg oils for deep-fat fryer.

        Pour egg in a pot, add water and salt. Good mix, that there were no lumps. Pouring parts a flour, knead dough. Roll in a sphere, cover with a napkin and set aside for 10-15 minutes. Then by means of long thin rolling pin unroll sheet with the thickness in 2mm. Cut small squares in the size 4 X 4 cm.

Forcemeat preparation: pass meat through a meat grinder. Chop onions to thin rings, connect to meat, add salt and pepper. Put on fire the pot with a spherical bottom, warm up approximately to 100oC. Fry dumplings forcemeat constantly stirring slowly with skimmer, before juice discharge. Close a cover and to cool forcemeat in the same pot to room temperature.

On each piece of dough put 1 tsp forcemeat. Form pelmeni, fry in a hot deep-fat fryer.

        At serving fried dumplings put on a fruit vase, strew with powdered sugar.


See also