Forklet Search Explore
Recipe

Cards

Ingredients as an Image

Printed at the current scale: 240 pelmeni · about 4 kg · As Written · A4 or Letter

Ingredients Card

Siberian Pelmeni

240 pelmeni · about 4 kg

Dough

Filling

Shaping and Cooking

  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: The filling is raw pork and beef. Boil the pelmeni until the filling reaches 71 C in the centre; break one open to check that no pink remains. (The author)
  • Safety: Ground beef should reach 71 °C (160 °F) at the centre. (USDA FSIS)
  • Safety: Ground pork should reach 71 °C (160 °F) at the centre. (USDA FSIS)
  • Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)