Cooking frozen pelmeni
- Midlife Mar 8, 2010 12:48 PM
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OK. I happened to have an appointment near Russian Gourmet this morning and am now in possession of 1.5lbs of frozen beef and pork pelmeni (had to start somewhere and chose the frozen item they appear to make themselves). They seemed to be out of a few things, and most smaller portions, probably due to those of you above.
A bit o f Googling says to boil or steam the pelmeni and serve either with butter, sour cream, or in soup.
Experts.........please............... what's the best way to enjoy these little things???
I have actually made them "Italian style" with a very light tomato/cream sauce. Since the dough is so thin on them, make sure any sauce you use is light. I've also sauted wild mushrooms with shallots and thyme and added chicken stock to make a light sauce; delicious!
They seem to be very similar to pierogi, so I would serve them the same way. Steam or boil them, drain if necessary so they aren't sitting in a puddle of water on the plate, and serve with a dollop of sour cream. They'd be good with a side of beet or cucumber salad.
Boil water, salt the water, drop in the pilemeni, cook for 7 minutes at a boil. Drain. Toss with onions sauted in olive oil. Or if you're very traditional eat them Siblerian style in chicken broth.
You boil them in salted water in which you also put a dried bay leaf. Boil for a few mins, till they float. Drain them, put them in a bowl, mix with butter, put a dollop of sour cream on top. If you have them left over, (why i would not know) but anyway, fry them in butter till golden brown and crispy. Nyam nyam! (nice you got them on International Women's Day which is a big holiday in Russia) Another must is a shot of vodka with them. (preferably Russian Standart)
elainelena - my Russian wife does the same as you, and she intentionally always makes twice as many as we're going to eat at one meal, specifically so we can have that golden brown crispy version at a second meal. I actually prefer them that way, but for some reason, according to her, the first batch must always be eaten simply boiled. In both cases they are served with smetana* and fresh minced chives.
* We live among a huge Russian emigre community so we have access to real smetana (Russian-style sour cream). If we don't have a chance to get to the Russian store she mixes supermarket sour cream and Greek yogurt, she says the combination approximates smetana.