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Pelmeni

Our attempt at Siberian Pelmeni.

A few days ago we decided to go on another of our little “Around The World for £4 or Less” adventures. Siberia isn't a nation state as such and this isn't a very traditional recipe. Our local butchers don't stock Bear Meat!
 
Our attempt at Siberian  Pelmeni.
 
Ingredients:-
 
Dough:-
 
300 g flour (We used Gluten Free)
3 eggs, whisked
25 g Margarine, melted
100ml water
Salt
 
Filling:-
 
150g Pork / Beef mince
1 Beef stock cube dissolved in 100ml of warm water
25g Margarine
2 peeled garlic cloves, thinly sliced
¼ tube of Tomato Purée
Salt & Pepper to  season
 
Method:-
 
(1) Mix the dough ingredients in a bowl to form a still dough which to will be able to roll out. If it feels too dry add a little extra water.
(2) Roll the dough into a ball by hand and let it rest covered.
(3) Mix the filling ingredients together.
(4) On a floured surface roll the dough out until it is about 2mm thick.
(5) Us a circular pastry cutter of large mug, in our case, to cut the dough into circles.
(6) In each dough circle add a little of the filling mix. Not to much as you need to close the dough around the meat fix.
(7) Form the dough into balls around the meat, using a little water to seal the edges.  If you are feeling very patient you could try to form a more traditional Tortellini shape.
(8) Boil or deep fry your Pelmeni.
 
We served ours dressed with Sour Cream and chopped Coriander, with fried Courgettes, Red Cabbage, Sautéed Mushrooms. 
 

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Chilli & Garlic Roast Thighs

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Chilli & Garlic Roast Thighs

Sometimes we just fancy something simple you know?

Really not a lot of point in a recipe for this one. Mix Garlic Salt, Onion Salt, Chill flakes and any other seasoning you fancy in a bit of oil and roast your Chicken thighs until they are cooked! Sue also stuffed sliced Garlic into the meal by the bone - which added lots of flavour to the meat and guaranteed no Vampire attackes again.....

Exotic serving additions? A 30p tin of Baked Beans, some chips and home made Coleslaw!!!

 

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