Russian Pelmeni | Family Time

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Este frumos, chiar terapeutic ca uneori sa iti petreci o zi intreaga in familie. Mai ales daca membrii sunt numerosi, stim cu totii cat de greu este sa ne coordonam programele astfel incat sa ne adunam laolalta. Greu, insa nu imposibil.

Astazi va propun o reteta de pelmeni rusesti, asemanatoare celei de ravioli (italienesti). Nu este intru totul la fel, caci pelmeni au amestec de carne in interiorul aluatului. Pe langa acestea, am pregatit si niste coltunasi cu branza, respectiv cu cartofi.

Sometimes it’s beautiful, even therapeutic to spend a whole day in family. Especially if the members are numerous, we all know how hard it is to find common time to be together between our schedules. It’s hard, yet not impossible.

Today I thought I would show you a Russian Pelmeni recipe, close to the Ravioli (Italian) one. They’re not completely the same, because the pelmeni have got meat farrago inside the dough. Aside from that, my family and I also prepared some with cheese, as well as potato.

INGREDIENTE / INGREDIENTS:

Aluat / Dough:

  • 800g faina / 800g flour
  • 500g chefir / 500g kephir (or low-fat yoghurt)
  • 150g apa calda / 150g warm water (neither hot or cold)
  • sare / salt
  • o lingura de ulei / one spoon of oil

Compozitiile interioare / The compositions inside:

  • carne/meat: fars (amestec) de vita cu porc, un cartof (dat prin razatoare),  o ceapa (taiata marunt), un ou, sare &piper / pork and beef farrago, one potato (through the grater), one onion (small slices), an egg, salt & pepper
  • branza/cheese: branza de vaci, un ou, sare / cow cheese, an egg, salt

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Pasul 1. First step.

Sectionam aluatul in portiuni de marimea unei palme, apoi il intindem cu sucitorul si  cu un pahar, taiem aluatul in cercuri.

Section the dough into portions (one portion = the size of a palm), then roll it with the rolling pin and lastly, section the dough into circles with the help of a round glass.

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Pasul 2. Second step.

Punem o lingurita de compozitie (branza sau cartoful) in mijlocul cercului, iar apoi impreunam cele doua capete ale cercului, urmand sa presam tare capetele astfel incat sa nu se poate dezlipi si compozitia sa nu dea pe-afara.

Pentru pelmeni, practicam exact acelasi lucru, insa trebuie doar sa unim cele doua capete laterale care raman.

Put a teaspoon of composition (cheese or potato) in the center of the circle and then take the two ends of the dough circle and press them together so they wouldn’t unglue and the composition wouldn’t spread all over.

For the Pelmeni, we use the same tactic, though we have to unite the two lateral edges.

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Pasul 3. Third Step.

Punem o cratita mare aproape umpluta cu apa, o lasam pe foc pana fierbe apa, apoi punem la fierbere pelmeni si coltunasii – in jur de 5 MINUTE.

Apoi, scoateti smantana si otetul (dupa gust) si adunati familia la masa!

Put a pot almost filled with water to boil, leave it on medium heat until the water is boiled and then put the Pelmeni – leave them for about 5 MINUTES.

Then put sour cream and vinegar (if you want to) and gather your family around the table!

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Fata de masa si farfuriile in asorteu sunt traditional rusesti, speciale pentru servirea a Pelmeni.

The tablecloth and the matching plates are traditionally Russian, especially created for the serving of Pelmeni.


Pofta buna! Bon appetit!

XOXO!

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