|per 100 g||Total Recipe|
|Gross weight||100 g||1530 g|
|Energy||974 kJ / 233 kcal||14889 kJ / 3559 kcal|
|Sat. fat||5 g||68 g|
|Unsat. fat||6 g||78 g|
|Fibre||1 g||10 g|
|Salt||712 mg||10890 mg|
500 gBeef - Mince
300 gChicken - Breast fillet
10 gSoup, beef broth, cubed, dry
2 gPepper, black
650 gPelmeni dumpling dough
1.5 kgTotal recipe weight
Prepare the Pelmeni dough
For the filling, place the beef mince and the chicken mince into the mixing bowl, add the salt, pepper and the cummin.
Finely chop the onion and the garlic; you can also grate them for a really fine effect. Add to the meat mixture.
Kead the meat and spices with your hands so all ingredients are well mixed.
Using a glass or a cup, cut out circles from the dough; with the remaining dough make a new ball, and repeat the process.
Each circle will become a pelmeni; for each circle place about one teaspoon of mixture in the centre.
Fold the dough to a semi-circle, enclosing the filling and cement with your hands. If the dough doesn't stick, make your fingers a bit moist and cement it with a little water.
Fold and mend the ends of the pelmeni together so it looks like a little crown. Place on a platter with baking paper and repeat the process until you run out of dough and filling.
Place a sauce pan with water on the stove and switch to a high heat. When the water boils, add the salt and switch to a medium heat.
Cook your pelmeni in batches, not all at once. Depending on the size of the pan about 10 at a time. When the Pelmeni float to the top, they should cook for another 1-2 minutes and they're ready to serve.
Serve the pelemi in a deep plate with some of the broth. Sprinkle some fresh herbs over top and serve with a bit of butter or mayonaise.
You can also fry the boiled pelmeni and serve them with some Tkemali plum sauce.
Pelmeni freeze very well for later use; it's great to make a large batch and freeze them for later quick meals.