Green Pelmeni

A new taste of usual Pelmeni. Green pelmeni is a wonderful summer alternative. Light, tasty dish is right for your table.

Wash greens, dry a little, chop finely and dress with oil, stir carefully. Mix flour with eggs and
milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and make a “sausage” (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that they are 1/16 inch thick. Take a glass or a cup ( 2 inches in diameter) and make rounds with it’s help on the dough. Fill each round with 1 teaspoon of the filling, fold into half-moons. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later or cooked immediately. To cook pelmeni, boil much water, as they can stick to each other. Salt water. Carefully drop pelmeni into boiling water. Don’t forget to stir them from time to time. Boil for 20 minutes.
Pelmeni are served with butter, sour cream or vinegar, ketchup.

2 c flour.
1 c milk or water.
1/2 ts salt.
1 tb vegetable oil.
3 ea eggs.
500 g spinach.
100 g spring onion.
100 g dill.

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