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Ingredients
Palmeni (Russian Style Dumplings)
- For the filling
- 300 grams Ground beef
- 100 grams Bacon (finely diced)
- 200 grams Sausage meat
- 4 Tbsps butter
- 2 shallots
- 1 day-old White roll
- 100 milliliters milk
- 200 grams Spinach (frozen)
- 2 eggs
- 1 carrot
- ¼ stalk Leeks
- salt
- freshly ground pepper
- freshly grated Nutmeg
- 1 egg white
- 2 Tbsps scallions
- For the dough
- 400 grams Pastry flour
- 3 eggs
For the dough, mix the pastry flour and eggs with about 5 tablespoons of water and a pinch of salt. Knead to form a firm dough. Wrap in plastic and let rest 20 minutes.
For the filling, soak the roll in the milk.
Thaw the spinach, squeeze out excess water and chop finely.
Peel shallots and finely chop. Squeeze out the milk from the roll. Sauté shallots in 1 tablespoon hot butter and mix with ground beef, bacon, sausage meat, the roll (crumbled), spinach, and eggs. Combine well and season with salt, pepper and nutmeg.
Roll out dough into a large rectangle about 20 cm (approximately 8 inches) wide. Cut the rectangle in half. On the bottom half, place the filling evenly spaced over the dough, about 6 cm (approximately 2 inches) apart. Brush around the filling with egg white. Place the second sheet of dough on top and press around the filling firmly. Cut out rectangles with a pastry wheel. Cook in boiling salted water for about 15 minutes.
Peel the carrot and cut into small cubes. Rinse and trim the leek and cut into small cubes. Blanch in boiling salted water for about 1 minute. Rinse in cold water and drain in a colander. Melt the remaining butter in a pan and sauté the carrots and leeks. Remove the dumplings from the pot with a slotted spoon. Add the dumplings to the vegetables and cook with a little of the starchy water from cooking the dumplings. To serve, arrange dumplings and vegetables on plates and sprinkle with chives.
(Percentage of daily recommendation)
| Calorie | 1,121 cal. | (53 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |