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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: coaster500 on December 05, 2009, 03:28:00 PM
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Great way to use less than prime cuts of venison and pork......
My wife is from Russia and one of the staples for her family is called Pelmeni. It is something that a family sits down together and makes. It's an assembly line and a great family activity. Pelmeni are the stored and used all winter as a quick meal. My wife is originally from Kemerovo Siberia and the winters there are some of the coldest on the planet. Her family lived on the third floor and would store the frozen Pelmeni on the balcony in the winter and it stayed frozen. It was a fast hot meal on cold, long Siberian nights.
Pelmeni are a dumpling like a pot sticker and very simple delicious fast easy food. They are great hot winter food.
I love this recipe as it uses both elk or deer and wild pork.
To make the Pasta
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs
2 tablespoons extra-virgin olive oil
Mix this in a large bowl until you came manage it like putty. I have a wood top table that I flour up and use to cut the pasta shapes. I roll it out to the desired thickness. I use a jar top about 1 1/2"s in dia to cut circles from the pasta dough.
I use a meat grinder and grind the elk or deer meat and the pork. I grind in onion and garlic into this mix. I use 1/2 pound of venison and 1/2 pound of pork, 1 medium onion and garlic to taste
Scoop a small amount of the meat into the pasta shell. Fold the edges and pinch closed, grab the pointed ends of the Pelmini and pull them back and pinch together. You end up with a round little meat pie. Then you can freeze them. I put them on a cookie sheet first get them frozen I then put the in zip locks or I vacuum seal them.
When we get home from work and we don't feel like spending a lot of time cooking we just drop a fist full of Pelmeni in some bullion and boil until they float. We them serve them in a bowl with sour cream and chives......Mmmmmmmmm good
Enjoy……………………
(http://i28.photobucket.com/albums/c210/coaster500/690px-pelmeni.jpg)
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Looks good. Might have to give this one a try.
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That does sound good!
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This may be a dumb question, but I'm assuming the ground meat is uncooked when you put it in the pastry?
Have you ever fried it?
It does sound good, I think I'll try and make some. Thanks for the recipe!
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Shooter, it’s a pasta type mix and yes the meat mixture is uncooked and yes you can fry them like a wonton and dip them in some kind of sauce of your own liking. Folks in Russia also steam them and put butter on them. The traditional way it’s made is with three meats, usually beef, pork and lamb but you can use any kind of meat hence my deer, elk and wild hog :bigsmyl:
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Ryan, that sounds good and going to give it a try. Howd the stew turn out for you? Hope it was good and going to make some myself, this weekend!
Good shootin, Steve
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Frank, The stew was great! Had the kids down for a couple of days made a big pot with some cornbread. We were all round, fat and happy.
Thank You :thumbsup:
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Thanks Ryan for the clarification. I think I'll give it a try this weekend!
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My wife mother is here visiting for Kemerovo Russia and we made a Holiday batch of Venison (elk and deer) Pork (wild grown California)Pelmeni. This time at the suggestion of my mother-in-law we added some lamb; Man !!! was it good :)
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this sounds good . I am going to try with some misc meats as stuffing.
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I have a feeling this is going to get used with left overs this weekend. I might try some stuffing inside of them.
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Awesome looking.Im gonna give it a shot.
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I tried to make this this morning following your ingredients list, and the consistency wqs more like pancake batter. I think 1 cup of milk/water is way to much. I looked on the side of the flour bag and it called for the same ingredients you listed to make egg noodle, but only called for 2 tablespoons of water. So I tried it again, and realized I'm a piss poor baker. I'm sticking to using the grill or fire, and that is just about it.
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Flour, salt, oil and eggs are right but I should have said add the milk until the consistancy is like a dough you can work without sticking. Just keep adding liquid until it feels right if it gets to wet add more flour......You have to be able to role it out. Use dry four on the surface of your rolling table.
Sorry for the confusion :)
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Dang that looks good. Could you use wild boar in the recipe?
Thanks, Mark