Pelmenis are one of the recipes that Dad brought to Australia from the Ukraine. So they have
a special kind of status. Back in the day, they'd make 'em, hang 'em outside from the rafters,
then let nature take care of the freezing (Peter).
a special kind of status. Back in the day, they'd make 'em, hang 'em outside from the rafters,
then let nature take care of the freezing (Peter).
Pelmenis
IngredientsFilling
1 pound (1/2 kilo) beef 1 pound (1/2 kilo) pork 1 pound (1/2 kilo) lamb 2 onions 6 cloves garlic 2 teaspoons pepper; two of salt 6 pieces dry bread 2 eggs Pastry 3 cups plain flour water salt 2 eggs Broth Water Chicken stock cubes (or equivalent) Equipment Meat grinder Rolling pin Wine glass All quantities approximate. |
Method1. Grind the three meats in the meat grinder, adding the dry bread, garlic and onions from time to time to ensure even distribution.
2. Add salt and pepper and mix the ingredients. 
3. Pour flour into a bowl, add some salt, then the eggs and enough water to mix to a stiff dough. Remove and kneed on a floured surface. Then roll out and cut circles with wine glass.
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4. Place a teaspoon of meat mixture into dough circle, close making a half-circle, then fold corners together. (There's a bit of art to this - won't lie to ya - see video below.)
5. Make up 30 or 40 then cook in boiling chicken broth. Enjoy with soy sauce, mustard and sweet chili - and family of course.
6. Tell the bastards who didn't help you make them - and who are now gathering around - to bugger off.
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Anyone can be trained to make pelmenis. Once you learn, you never forget.
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Always more eaters than makers.
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Henry, shown here at Mart and Ann's house back in 2010, will be custodian of the pelmeni franchise when I die.
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How to make a pelmeni video
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Maria and Barry making pelmenis - in the Deakin kitchen - around 1980
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