100 g (3,5 oz) pumpkin, cubed, boiled, mashed.
3 tbsp butter.
1 egg yolk, beaten.
250 g (8,8 oz) poppy seeds.
Cooking Instructions:
Sift the flour.
Combine all ingredients in mixing bowl.Knead the dough by hand or
machine. Shape the dough into a ball, cover the dough with a kitchen towel
and set aside for 30 minutes.
Roll out dough on a well floured surface thinly and cut into 5-6 cm (2 - 2.5 inch) rounds. Put a ball of filling (about the size of a small
walnut) on one half of the round and fold over making a half moon. Pinch the edges, draw the two points together
making a little purse. Repeat with the remaining filling and dough.
Put the pelmeni in boiling water, add salt. Continue to
boil until the pelmeni rise to the surface. Remove with a skimmer.
Serve with sour cream, melted butter, vinegar, pepper,
pungent grated cheese or mustard.
To make buckwheat filling:
Combine all ingredients. Mix thoroughly.
To make poppy seeds filling:
Place poppy seeds in bowl and pour onto poppy seeds the very hot, boiling water.
Strain and drain poppy seeds.
Combine all ingredients in mixing bowl and mix until fine consistency, add
honey.
Homemade pelmeni can be frozen for later use.
Авторские блюда из даров природы