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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 5 |
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If you ever tried Russian or Polish pierogi (pelmeni), you'll love this version of the dish, with the stuffing rolled and baked, instead of boiled. Ingredients:
for the dumpling dough |
2 1/3 cups flour |
1 egg |
1 cup warm (not hot) water |
1 tsp. salt |
for the filling |
1/2 lb ground pork |
1/2 lb ground beef |
1 tbsp. steak rub seasoning |
1 tsp. salt, pepper to taste |
1/2 cup light cream, or milk |
2 onions, chopped |
1 carrot, shredded |
2 med. tomatoes, chopped |
oil for sauteeing |
1 handful fresh parsely leaves, chopped |
1/2 cup shredded cheese (like cheddar, colby, or mozzarella) |
Directions:
1. For the dumpling dough:
2. Combine flour, egg,1 cup water and salt in a large bowl. Mix well to combine. Transfer dough on a flowered surface and knead until it is smooth and comes together nicely, about 6 minutes. Work in a little more flour if the dough is too sticky.
3. Roll out the dough into a thin rectangle.
4. For the filling: Sautee the onions and carrot in about 2 tbsp. of oil, until lightly golden. Add chopped tomatoes and sautee until most of the liquid evaporates. Season with salt and pepper. Stir in the chopped parsely and turn off the heat.
5. In another medium bowl, combine raw ground beef and pork. Add 1 tsp. salt, 1 tbsp. steak rub seasoning and pepper to taste. Add 1/2 cup of milk or light cream. Mix well.
6. Spread the meat mixture over the dumpling dough, leaving about 1 inch from the side that would be sealed. (Refer to the picture).
7. Spread 1/2 of the vegetable mixture over the meat, sprinkle with 1/2 of the shredded cheese.
8. Roll up tightly, starting from the end with the meat. Seal the roll (no need to seal the side edges).
9. Cut in to small rolls. Dip each roll into flour on both sides. Place them on a lightly greased cookie sheet. Top with the rest of the vegetable mixture. Cover with foil and bake in a preheated 375F oven for 30 minutes.
10. Uncover, sprinkle with the rest of the cheese and bake 5 min. more, or until the cheese is melted.
11. Serve hot with a dallop of sour cream on top, if desired.
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