Pelmeni with Butter and Mustard
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 5 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 400 g flour
- 175 ml water
- 0.5 ½ teaspoon, leveled salt
- 1 tablespoon olive oil
For the filling:
- 500 g minced meat, mixed
- 2 onions)
- Garlic granules
- salt and pepper
- Bell pepper
- butter
- mustard
Print Recipe
Pin Recipe Instructions
- Knead the flour, water, salt and olive oil into a dough. This must not be too firm, if necessary add a little more water so that it can be rolled out easily later. Cover the dough and let it rest for a while.
- In the meantime, peel and chop the onions, then mix with the raw minced meat. Season with salt, pepper, paprika and garlic.
- Halve the dough. Roll out one half and cut out with a glass (approx. 5 cm diameter) or special shapes. Place about 1 teaspoon of minced meat on each dough plate and form a packet. The shape doesn`t really matter, it just needs to be tightly closed so that the filling stays inside.
- Now put the pelmeni in boiling water and cook for about 5 minutes. If they swim up, they are good.
- Before serving, pour a little butter over the hot pelmeni. Also tastes good with mustard!
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