Making Russian Pelmani and Cleaning

July 23, 2008



We made a gazillion pelmani today and put them in the freezer for the party on the 26th. The first ones were made with a meat combo of pork and beef; the second batch were made with strawberries. We sort of cheated and used a wonton ready made dough so they were square; real ones are made with round dough cuts to hold in the juices. Between preparing the foods for the party, we dusted and ran the sweeper; Jayne's looks so clean! Yea, it looks like Will does all the work! He is a big help!
"As for dough for pelmeni, it's very easy to make: you have to take plenty of flour (4-5 glasses), add some salt, mix, then stir in eggs and water in equal volumes. 4-5 eggs will make dough for 100+ pelmeni. You have to knead the dough with your hands for some time until it gets smooth and let it rest in plastic bag for an hour before making pelmeni. There are several different ways of handling the dough, I prefer to roll it out a little thicker than it should be in the end, cut circles with a special round wooden cutter and then roll out each of the small circles so they get bigger and thinner. Did you add onion to the meat? It's essential as well as milled black pepper. There should be 100 grams of onions for 1000 grams of meat. " from Igor and Olga

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