Pelmeni are a dish loved in many countries around the world. The idea of wrapping a meat filling in dough and boiling it may seem simple, but pelmeni have become a symbol of comfort and celebration. Each country and even region has its own unique way of preparing them. In Siberia, for instance, the filling is made with a mix of two types of meat, and crushed ice is added to make the pelmeni juicier. In the Urals, pork is the preferred filling, while in the south, sour cream and cream are added to the mix. Each region is convinced that their recipe is the best.
Traditions That Bring Us Together
BARIN doesn’t argue about tastes; instead, it combines the best traditions in its products. The assortment includes pelmeni with beef and pork, as well as with tender turkey filling. BARIN prepares its pelmeni with love, using only natural and safe ingredients: fresh farm-raised meat, flour, and water. The thin but firm dough, juicy filling, and carefully crafted round shape make BARIN pelmeni recognizable and of high quality. They don’t fall apart or become mushy during cooking—a testament to their superior quality. It’s no surprise that BARIN pelmeni are among the most popular choices for Russian-speaking residents in Germany, who can easily distinguish real pelmeni from imitations.
How to Cook Pelmeni to Impress Everyone
Most people would say that pelmeni should be boiled in water, and they’d be right if you’re looking for a quick dinner after work. But if you want to prepare pelmeni in a way that will wow everyone, use an old secret.
In the past, when every morsel of food was precious, cooks used everything available in the kitchen. They would boil pelmeni in a rich broth called “kur-broth.” To make it, they used leftover herbs, vegetables, and aromatic roots that would otherwise be discarded. These ingredients were placed in a pot, boiled for about 20 minutes, and then strained. The pelmeni were cooked in this broth.
The vegetables and herbs infused the broth with their aroma, which then permeated the pelmeni dough. This method not only minimized waste but also gave the pelmeni an unforgettable taste and aroma.
How to Serve Pelmeni
Don’t rush to pour out the water or broth in which the pelmeni were boiled—it’s a fantastic base for a sauce, especially if you’re tired of eating pelmeni with sour cream. Add half a teaspoon of vinegar, finely chopped herbs, a minced garlic clove, and a splash of soy sauce to a glass of broth. Finish it off with a small piece of butter to give the sauce a glossy finish. This simple sauce will surprise your guests, and they’ll think you’ve discovered a complex Asian recipe, while in reality, it’s a quick and easy way to diversify the flavor of pelmeni.
Fried Pelmeni: A Delicious Twist
While eating fried pelmeni regularly isn’t the healthiest habit, sometimes it’s nice to indulge and reminisce about student days. Pelmeni can be cooked straight from frozen. Place them in a pan and add a little water. Once the water evaporates and the pelmeni are thawed, add vegetable oil and fry them until golden brown. Enhance the dish with chopped vegetables like tomatoes, corn, or bell peppers. To finish, you can add grated cheese, sour cream, or cream. The result will be a colorful, flavorful, and satisfying meal.
Baked Pelmeni in Clay Pots
If you have individual clay pots for dishes like stews or gratins, serving pelmeni this way will make for a stunning presentation. This dish can also be prepared in a large baking dish, which most kitchens have. The recipe is so simple that even a child could make it: grease the dish with butter, layer sliced onions on the bottom, then add half of the pelmeni. You can get creative by adding ingredients like green beans, broccoli, or cheese. Top with the remaining pelmeni and grated carrots. Add a bit of water and bake in the oven. During the baking process, the pelmeni will absorb the vegetable juices, while the vegetables take on the meat’s aroma.
Pelmeni Pizza
One of the boldest culinary ideas is to make a pizza using pelmeni. Boil the pelmeni as usual and arrange them in a single layer at the bottom of a round baking dish, creating a “crust.” Then add pizza toppings: slices of tomato, cheese, spicy pickled peppers for some heat, and a pinch of Italian herbs. Place the dish in the oven, and in about twenty minutes, you’ll have a unique “two-in-one” pizza: a base made of pelmeni with a meat filling, and on top, a classic Margherita-style pizza.
BARIN Saves Time and Brings Your Family Home-Cooked Meals
3 x PELMENI Elita with Pork and Beef, 3 kg
Art: 1118
44.23 €
32.28 €
3 x Children’s Pelmeni with Turkey, 1.5 kg
Art: 1119
19.90 €
16.99 €
3 x MANTY with Pork, 2.25 kg
Art: 1122
33.18 €
28.99 €
3 x KHINKALI with Pork and Veal, 2.25 kg
Art: 1120
35.44 €
30.99 €