Hi, I am Joana. Today, I will show you a way to make pelmeni - boiled russian gyoza in soup recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pelmeni - Boiled Russian Gyoza in Soup Recipe
Pelmeni - Boiled Russian Gyoza in Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Pelmeni - Boiled Russian Gyoza in Soup is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pelmeni - boiled russian gyoza in soup using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pelmeni - Boiled Russian Gyoza in Soup:
- Take 200 grams Bread (strong) flour
- Prepare 90 ml Milk
- Make ready 30 ml Water
- Take 1 Egg
- Take 1/3 tsp Salt
- Take 250 grams ★Ground
- Get 1/2 medium ★Onion
- Take 1 clove ★Garlic
- Take 1 dash ★Parsley
- Make ready 4 grams ★Salt
- Take 1 dash ★Pepper
- Take 1 Vegetable soup
Instructions to make Pelmeni - Boiled Russian Gyoza in Soup:
- In a bowl, mix milk, water, egg, and salt.
- In a separate bowl, add the bread flour and Step 1 gradually.
- Once the dough is cohesive and doesn’t stick to your hands, knead for 4-5 minutes. Cover the bowl with plastic wrap and let rest in the fridge for 30 minutes.
- Meanwhile, make the filling. Grate or mince the onion and garlic, combine with the ★ ingredients in a bowl and mix well.
- Dust your workspace, roll out the dough into a log and quarter. Cut each quarter into 6 pieces to form the skin. Cover the other pieces of dough as you work.
- Dust the dough with flour and roll it out to the size of commercial gyoza skin.
- Spoon the filling on top and wrap. Fold the dough in half, then stick the edges together to form a circle. If you’re having difficulty, use water as glue to secure.
- Drop the pelmeni into a large pot of boiling water. Once they rise to the surface, cook for another 1-2 minutes. Scoop and transfer to plates.
- I served the pelmeni in a bowl of soup prepared separately. You could serve it with a dollop of sour cream or topped with garlic butter.
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