A garnish of bright pink roe brings a pop of colour to these mini salmon dumplings.
Recipe by Oksana Shevchuk, executive chef, Dacha.
*Featured in Crave’s Issue 82, April 2017
PREP & COOK TIME
45 minutes; 5 minutes
4 crapaudine beetroots
1 tsp salt
250ml warm water
1 small onion
500g ground wild salmon
Salt and pepper to taste
1. Make the dough
Sift the flour into a mound on a table. Make a well in the top and crack the egg into it. Add the salt, then gradually add the warm water. Knead vigorously for 15 to 20 minutes.
2. Make the filling
Chop the onion very finely and mix with the ground salmon, salt and pepper until the mixture is consistent and even.
3. Assemble pelmeni
- Cut the dough in half. Cover one piece with a kitchen towel or cling wrap while you roll the rest of the dough into a long “snake”, one inch in diameter. Cut the dough into 2cm-long pieces. Using a floured rolling pin, flatten each piece into a circle about half a centimetre thick.
- Place a teaspoon of salmon filling into the centre of each circle and fold the dough over, firmly pinching the edges to seal each pelmeni, ensuring there are no holes in order to preserve the flavour and consistency of the fish. Pinch both sides of the pelmeni to achieve its distinctive flower shape.
4. Cook the pelmeni
Drop the dumplings into a pot of boiling salted water. When they oat to the surface after three to four minutes, take them out with a skimmer.
Add butter and chopped dill to taste. Decorate with salmon caviar and serve with smetana, or sour cream.