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Preparation Time:
45 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE:
Dough:
300 g white flour -
¼ teaspoon salt -
1 egg -
1 dl water -
20 g butter, softened
Filling:
1 tbsp extra virgin olive oil -
2 onions, finely chopped -
1 clove of garlic, finely chopped -
400 g minced meat (pork) -
4 tbsp semi-skimmed sour cream -
½ bunch of chives, finely chopped -
½ tsp salt -
a little pepper
SAUCE
2 liters vegetable broth -
250 g semi-skimmed sour cream -
½ bunch chives, finely chopped -
2 tablespoons D'Amico Olive Sauce -
5 D'Amico Semi-dried Tomatoes
Instructions
Dough:
Mix the flour and salt in a bowl. Add the egg, water, and butter, mix, and knead for approx. 15 min. Until you have a soft, smooth dough. Shape into a ball and leave to rest at room temperature for approx. 30 min. in a bowl rinsed under warm water.
Filling:
Heat the oil in a pan. Briefly fry the onions and garlic, remove and leave to cool. Stir in the minced meat, low-fat sour cream and chives, then season.
Shaping the pelmeni:
Roll out the dough a little at a time to a thickness of approx. 2 mm and cut out approx. 50 discs of approx. 8 cm in diameter. Place 1/2 tsp of filling in the center of each disc, fold into a half-moon shape and press the edges together firmly, removing any air. Bring the two corners together, seal well and place on a floured cloth.
Broth:
Bring the broth to a boil. Cook the pelmeni a few at a time in boiling broth for about 7 minutes. Remove them with a slotted spoon, drain them, and keep them warm. Mix the D'Amico black olive sauce into the sour cream. Plate the pelmeni and season them with the semi-fat sour cream, chives, and finely chopped sun-dried tomatoes.
