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Pelmeni with Tangy Tomato Sauce
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package of round dumpling wrappers
- 2 tablespoons olive oil
- 1 can (14 oz) crushed tomatoes
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, mix together 1 pound of ground beef, 1/2 pound of ground pork, chopped onion, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Place a small amount of the meat mixture onto each dumpling wrapper. Moisten the edges with water and fold the dough over the filling, pressing the edges to seal.
- Bring a large pot of salted water to a boil. Add the pelmeni and cook for about 8-10 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add the crushed tomatoes, chicken broth, tomato paste, sugar, oregano, and red pepper flakes. Season with salt and pepper to taste.
- Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
- Serve the pelmeni with the tangy tomato sauce, garnished with fresh parsley. Enjoy!
Pelmeni, a traditional Russian dish, has a rich history dating back to the 15th century. These savory dumplings are believed to have originated in Siberia and quickly spread throughout Russia. The dough is typically filled with a mixture of minced meat, such as pork, beef, or lamb, and seasoned with onions and spices. The pelmeni are then boiled until they float to the surface, indicating they are ready to be served. The tangy tomato-based sauce adds a zesty kick to the dish, complementing the hearty flavors of the dumplings. This classic combination has become a staple in Russian cuisine, with variations found in restaurants across the country. For the best pelmeni with tangy tomato-based sauce, head to Moscow or St. Petersburg, where renowned chefs have perfected the art of this comforting dish. The key to achieving the perfect pelmeni lies in the quality of the meat filling and the consistency of the dough, which should be thin and tender. While the traditional method involves hand-rolling the dough and filling each dumpling individually, some modern recipes offer shortcuts using pelmeni molds or pasta makers. Whether enjoyed as a cozy family meal or a satisfying restaurant dish, pelmeni with tangy tomato-based sauce is sure to delight food enthusiasts with its robust flavors and cultural significance.
50 min
4 servings
400 per serving calories
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