Pelmeni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 972 cal. | (46 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 280.1 μg | (467 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 849 mg | (21 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 27.3 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 350 grams Pastry flour
- 1 tsp salt
- 2 eggs
- 3 Tbsps Canola oil
- Pastry flour (for the work surface)
- For the filling
- 250 grams fresh Spinach
- salt
- 100 grams sliced Bacon
- 1 shallot
- 1 Tbsp butter
- 200 grams Ground meat
- 50 grams grated Cheese (such as Gruyere)
- 1 egg
- freshly ground peppers
- freshly grated Nutmeg
- For the fried onions
- 1 large onion
- 2 Tbsps Pastry flour
- 50 grams clarified butter
- 4 Tbsps chopped parsley
Preparation steps
For the dough, stir together the flour and salt and make a well in the center. Into the well add the beaten eggs, oil and 3 to 4 tablespoons water. Using your hands, knead into a smooth dough. Cover with plastic wrap and refrigerate for 30 minutes.
For the filling, rinse the spinach, trim and blanch in boiling, salted water. Squeeze the excess liquid and chop finely. Cut the bacon into wide strips. Peel and dice the shallot peel. Heat the butter in a pan and saute the shallots until translucent. Remove from heat and stir in the spinach. Mince finely. Mix with the cheese and egg. Season with salt, pepper and nutmeg.
Divide the dough into portions and roll out on a floured surface or with the pasta machine to a thin rectangle about 15 cm (approximately 6 inches) wide. Spoon a dollop of filling about every 8 cm (approximately 3 inches). Sprinkle the filling with bacon. Slice the dough between the filling, fold over the filling and press to seal. Leave pelmeni slightly floured until all are finished.
Cook the pelmeni in boiling, salted water for about 12 minutes.
For the fried onions, peel the onion, quarter lengthwise and cut into fine strips. Sprinkle with flour. Heat 2 tablespoons clarified butter and saute the onions until crispy. Remove the onions from the pan and toss the cooked pelmeni in the butter. Transfer to a serving plate and sprinkle with chopped parsley and fried onions before serving.
