Does anyone here has a good recipe for Pelmeni? I really like them...

Does anyone here has a good recipe for Pelmeni? I really like them, but they cost about 10€ per KG in my local Russian market.

Other urls found in this thread:

youtube.com/watch?v=YO7AdLsUSec
twitter.com/SFWRedditVideos

>Does anyone here has
This an English-language imageboard. Either learn how to write properly, or use a website that's based in your language.

yeah get like 400 grams of ground pork and beef (equal amounts), mix it with a little bit of water and salt and black pepper. put it in the fridge when making your dough
for the dough add a little water to an egg along with a little salt and beat it. add about 60 grams of AP flour to make a stiff dough. it will be sticky. wrap in plastic wrap a chuck it in the fridge for 40 minutes.
four your work area and dough then roll out the dough to about 2 mm thick. use a glass to cut circles for the dumplings. put 1-2 teaspoons of the meat mix in the dumpling and close it like your making a fist and then throw it in boiling salt water for 10 minutes and bobs your uncle. eat it with ketchup or sour cream or butter or a mixture of all three

Agreed.

Actually its Japanese based. 请完成学习日本语以前写课文了。

Upvoted, good sir. I, too, are a Grammar Nazi.

...

add only onion salt and pepper on the meat, fat pork is best
>ketchup
kys

youtube.com/watch?v=YO7AdLsUSec

>beef and pork
>lamb is also great
>grate some onion in the meat mixture (grate a clove of garlic if you're making them with lamb)
>add salt and fresh ground black pepper
>the dough
>basically the same as pasta dough with less egg
>roll out very thin
>once all are done keep them in the freezer
>boil water
>add salt and bay leaf to water
>boil pelmeni for 2-4 minutes depending on the size
>serve with sour cream and fresh dill

It's easy as fuck but it takes a lot of fucking time that's why I make pelmeni maybe once a year.

hey this seems like almost the same recipe as in my post here I don't get how you get enough dough from 60 grams of flour to put 400g of meat inside of. I tried to roll mine ridiculously thin but even then there wasn't enough, and I couldn't get the dough circles I cut to detach from the cutting board. I thought about flouring it first, but I read not to do that because the dumplings won't stick as well.

>I couldn't get the dough circles I cut to detach from the cutting board. I thought about flouring it first
it's is the same exact recipe. I'm the first responder to that thread too. I knew you weren't flouring your work area and dough. you need to do that if you don't have a pasta rolling machine. or they will stick. you should keep the dough moving every time you roll. turn it a quarter of a turn. throw a little more flour under it, if it needs it. keep a dough scraper near by if it starts to stick.
>but I read not to do that because the dumplings won't stick as well
when you go to seal them up just use a wet finger. keep a small bowl of water near.
don't fret about there not being enough dough. just double up the recipe of dough. It's only and egg and a little flour.

hey, thanks for all the help. I can double the recipe or triple or whatever, no matter, but I'm concerned that the issue is just that I'm not rolling thin enough or am otherwise using too much dough per pelmen. Do you actually do 400g meat with only 60g flour? or do you double it up.

I'm probably way overthinking this since yesterday I just added more flour and more water and they turned out fine. Good to know that flouring the station will help with the cutting out circles.

This.
a я дyмaл, здecь oдни дoлбoeбы... "бopщ" бeз кaпycты, c гpибaми вapят...

иди нa хyй, вaня. oдин дypaк cкaзaл, чтo мoжнo бopщ вapить бeз кaпycты, a ты cлышaл, кaк вce в этoм бopдe coвeтyют вapить бopщ бeз кaпycты, c гpибaми лyчшe, и ecли хoчeшь, нeмнoжкo aмepикaнcкoгo cыpa.

your welcome, but honestly I've never heard of the dish your trying to make, or know what culture eats these, but if you look in the pic you choose for this thread, those have 3-4 teaspoons of filling in them,
I think your right about your concern of not rolling them thin enough. the pic you show above is almost see through.
If I were you and trying this recipe again (fourth time maybe more) I would double the pasta recipe. and before you put it in the fridge. cut the dough in half and wrap them separate. and when you roll it out. roll out the first one as thin as you can (try to get it as thin as a dime) and put more than 1 teaspoon of filling in. put two to three teaspoons maybe more if your using a larger cutout
I would add some mushrooms sauteed with the onion and garlic, added to the raw meats. but I love mushrooms

>based in

just to clarify, I made the other thread but not this one, but I think the rest of what you've got applies. And yeh this would actually be the 5th time hah.

Thanks for all the help, though, will try as you suggested. Doughs always seem to give me trouble, but I'm getting better at handling them.

Was zum Teufel hast du grade über mich gesagt, du kleine Schlampe? Du solltest wissen, dass ich meine Ausbildung beim GSG9 als Jahrgangsbester abgeschlossen habe, in mehrere Kommandounternehmen gegen Al-Kaida involviert war und über 300 bestätigte Tötungen habe. Ich bin in Gorillakriegsführung ausgebildet und der beste Scharfschütze in der Bundeswehr. Du bist für mich nichts als ein weiteres Ziel. Ich werde dich mit einer nie zuvor gesehenen Präzision vom Antliz dieser Welt tilgen, merk dir meine verdammten Worte. Du denkst du könntest hier im Internet so eine Scheiße über mich erzählen und damit durchkommen? Denk lieber nochmal darüber nach, du Wichser. Während wir uns hier unterhalten, habe ich schon mein geheimes Netzwerk aus Spionen kontaktiert und deine IP-Adresse wird grade rückverfolgt, also mach dich besser auf den Sturm gefasst, du Made. Der Sturm, der das erbärmliche kleine Ding, das du als dein "Leben" bezeichnest, auslöschen wird. Du bist verdammt nochmal tot, Junge. Ich könnte jederzeit überall sein, und dich auf über siebenhundert verschiedene Arten töten, nur mit meinen bloßen Händen. Aber ich bin nicht nur im unbewaffneten Kampf ausgebildet, ich habe auch Zugriff auf das Waffenarsenal der Bundeswehr und ich werde es aufs Vollste ausschöpfen, um deinen elendigen Arsch von diesem Kontinent zu blasen, du kleiner Scheißkerl. Wenn du nur gewusst hättest, was für eine apokalyptische Rache dein kleiner "witziger" Kommentar provoziert hat, hättest du vermutlich dein verdammtes Maul gehalten. Aber nein, das hast du nicht hinbekommen, das wolltest du nicht, und jetzt wirst du dafür bezahlen, du verdammter Idiot. Du wirst in meinem Hass ertrinken. Du bist tot, Junge.

Hast du das tatsächlich übersetzt oder hast du das schon übersetzt gefunden?

"Based in" is correct. Learn English.
>You will not post any of the following outside of /b/: Trolls, flames, racism, off-topic replies, uncalled for catchphrases, macro image replies, indecipherable text (example: "lol u tk him 2da bar|?"), anthropomorphic ("furry") or grotesque ("guro") images, post number GETs ("dubs"), or loli/shota pornography.
>indecipherable text

"Based in" means "physically located in"
English is not a place you can be located.

kek. does anyone have this in reverse?

Lel

It can mean that, but it doesn't always. For example, you could say that, "liberalism is an ideology based in cuckoldry," or you could say that, "the alt-right is a movement based in being a bunch of whiny hypocritical faggots." Both are correct.

Neither are correct.
That would be based upon, a slightly different idiom and a more metaphorical use of it.

make it yourself you lazy faggot. I'm certain there are online services that reverse a gif and probably many free video editing softwares

Wrong. You can use either in that situation.

Sure, if you're ESL and don't know any better.
It sounds wrong to a native.

I'm not only a native, but an English major who went to one of the top 100 liberal arts colleges in the country, and I'm telling you that it's acceptable.

I'm Rightwise King of England and I decree you to be incorrect and also a fag.

Eat my ass, faggot

>35/100

Why would you photoshop yourself a failing grade to prove your point

>went to one of the top 100 liberal arts colleges in the country,

This doesn't sound as convincing as u thought it would lmao

>top 100 liberal arts colleges

lool u made me spit my drink lol

Иди нaхyй пeдpилa

Why would I get my English degree from a school known for its STEM programs?
weak bait

>top 100 liberal arts colleges
I went to a top 10 liberal arts college and even /that/ is embarrassing to say

the fact that you still have a screenshot of your ACT scores saved after graduating college says more than anything else here

I saved it on August of this year.

>le youtube dwelling superfag
kek being dis much ov uh newfag to think any1 gives poopp ov ass about the grammer like it makes a point

so... why did you save it 4+ years after taking it? Or, were you lying when you said you /went/ to a top 100 liberal arts college, and you actually still go there? Or maybe you dropped out after one term?

>Being Russian
>Asking for a pelmeni recipe on an American website

>This an English-language
Learn you're grammar before you go attacking others, faggot.

Try again.