Pielmieni is a type of dumplings stuffed with raw meat, popular in Ukraine and Russia. Pielmieni come from Siberia and are a well-known, traditional dish there to this day.
Pielmieniare small dumplings stuffed with various types of raw meat. They are served with cream, melted butter, pepper, vinegar or mustard. As Russia is long and wide, there are so many recipes for pelmeni.
In Siberian cuisine, which is the origin of pielmieni, it is traditionally served with a solid portion of cream. It is said that a long time ago, the people of the nomadic peoples of Siberia put chopped ice in their meat. This cooled the stuffing and was more convenient to stick, and then the ice dissolved and moisturized the meat. After the ice was dissolved, the travelers also received water in which they could cook the dumplings.
The name "pielmieni" in the Korni language of the inhabitants of the Ural region means "ear of bread".
Pielmieni - nutritional values
The nutritional value of pelmeni depends primarily on the type of meat that will be used for stuffing. Most often it is a mixture of beef and pork. Both are a source of protein, B vitamins, vitamins A and E, potassium, iron, zinc, but also a large amount of fat and calories, which is why specialists recommend consuming them occasionally.
The amount contained in the pelmeni will certainly not hurt. The nutritional value of pelmeni also depends on additives such as pepper, garlic, mustard or cream, as well as on the type of flour from which the dumplings were made. Light wheat flour, which is most often used to prepare pielmieni, loses some vitamins and minerals during production (fiber losses are two or three times). If you already decide on wheat flour, choose the darker one, because the darker the wheat flour, the he althier it is.
The energy value of pielmieni is about 150 kcal in 100 g. One dumpling weighs about 40 g.
Ingredients for the dumpling dough
- 40 dag of sifted wheat flour
- teaspoon of s alt
- 2 eggs
- half a cup of warm, boiled water
The uniqueness of pielmieni is that they contain - apart from the meat stuffing - an aromatic broth inside. In order to feel their taste in full, it is customary to put them whole in the mouth, which is why they are thereslight.
Ingredients for stuffing on pelmeni
- 20 grams of beef
- 20 grams of lean pork
- 2 yellow onions
- s alt
- pepper
- marjoram
- 2 cloves of garlic
- half a cup of cold, boiled water
(venison or other raw meat can also be used for stuffing)
Preparation of pelmeni
We sift the flour. We pour it onto the board. Make a cavity in the flour into which we put s alt, eggs and water. We knead the dough properly. Cover with a cloth and set aside for 30 minutes. We roll out the dough. We cut out the discs - the original pelmeni are tiny and the discs should be about 4-5 centimeters in diameter, but we can make them the same size as classic dumplings by cutting out the circles with a glass.
Grind raw meat, add onions and grind together again. We add s alt, pepper and water. Put the stuffing on each circle of dough. Stick the edges of the dough together and form a crescent shaped dumpling. We can decorate the edges by squeezing them gently with the tip of the fork. Put the dumplings prepared in this way into the fridge. We cook them freshly before serving, in s alted boiling water, until they are letting out. Pielmieni are perfect for freezing or frying. They can be served with spicy mustard sauce or with cream.