Pelmeni   Pizza pescatore
 
  • 300 GRAM FLOUR
  • 1 EGG
  • 400 GRAM MINCED BEEF
  • 1 ONION, chopped
  • 1 CLOVE GARLIC, chopped
  • 4 CUPS STOCK
  • SOUR CREAM
    		•   
  • 400 GRAM FLOUR
  • 1 TSP YEAST
  • 3 TBSP OLIVE OIL
  • 500 GRAM TOMATO SAUCE
  • 2 BOLLS MOZZARELLA, sliced
  • 200 GRAM PRAWNS
  • 200 GRAM MUSSELS, cooked and shelled
  • 100 GRAM SQUID, cut
  • 200 GRAM WHITE FISH FILLET, in chunks
  • HANDFUL PARSLEY, chopped
    		•
    Put the flour and the egg together with half a cup of water and salt to taste and knead this well. Allow the dough to rest for an hour and roll it out. Cut circles with the help of a glass. Mix the minced beef with the onion and the garlic. Put one teaspoon of this on each circle and close them. Bring the stock to the boil, lower the heat and cook the pelmeni 5 minutes. Serve them with sour cream.

    Pelmeni are also available in other countries, is slightly different forms, like manti in Uzbekistan, vareniki and galushki in the Ukraine and chinkali in Georgia.

    Some cooks would hide a button or even (in the days of the Tsar) a gem in the pelmeni, just like we do in our Twelfth Night Cake. The pelmeni are originally from East-Russia. People from Siberia also use moose or reindeer meat and Yakut population likes wild horses as a stuffing. Since making pelmeni is a lot of work, nowadays you can use a pelmenitsa, which works more or less like a ravioli mold.

    Mix the flour with the yeast, 1 teaspoon salt and 1 cup of water and knead for 10 minutes. Allow the dough to rise for one hour. Divide it into two pieces and roll these out two pizza circles. Brush them with olive oil. Divide the tomato sauce over the pizzas and distribute the prawns, mussels, fish and squid on top, followed by the mozzarella. Bake the pizzas 12 minutes at 230 degrees Celsius in the oven. Sprinkle the parsly over the pizzas.


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