Russian Snack Feast: Mouthwatering Pelmeni & Pirozhki in Lavender Cream Sauce

Allergens

Wheat (gluten), Egg, Dairy

Ingredients

• For Pelmeni:
• 2 cups all
• purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup water
• 1 pound ground beef or pork
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• Salt and pepper, to taste For Pirozhki:
• 2 cups all
• purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup water
• 1 cup ricotta cheese
• 1/2 cup finely chopped spinach
• Salt and pepper, to taste For Lavender Cream Sauce:
• 1/2 cup heavy cream
• 1 tablespoon dried lavender flowers
• 1 tablespoon all
• purpose flour
• 1 tablespoon butter
• Salt and pepper, to taste

Instructions

1. Prepare the dough for pelmeni: In a large bowl, combine flour and salt. Add egg and water, mixing until a dough forms. Knead the dough until smooth and elastic. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out dough to 1/8 inch thickness. Cut into 2 inch circles. Prepare the filling for pelmeni: In a bowl, combine ground meat, onion, garlic, salt, and pepper. Mix well. Assemble the pelmeni: Place a small spoonful of meat mixture in the center of each dough circle. Fold dough over to enclose filling, pinching edges to seal. Prepare the dough for pirozhki: Follow the same steps as for pelmeni dough preparation. Assemble the pirozhki: Mix ricotta cheese with spinach, salt, and pepper. Place a small spoonful of mixture in the center of each pirozhki dough circle. Fold dough over to enclose filling, pinching edges to seal. Cook the pelmeni and pirozhki: Bring a large pot of water to a boil. Add pelmeni and cook for 5 7 minutes or until they float to the surface. Remove with a slotted spoon. Cook pirozhki in the same manner, but for 10 12 minutes or until golden brown. Prepare the lavender cream sauce: In a small saucepan, heat heavy cream and lavender flowers over low heat until warm. Strain out lavender flowers. In another saucepan, melt butter and whisk in flour to create a roux. Gradually add strained lavender cream, stirring constantly until thickened. Season with salt and pepper. Serve: Place cooked pelmeni and pirozhki on a serving platter, drizzling lavender cream sauce over them. Garnish with fresh herbs or edible flowers for an elegant presentation.

Chef’s Insight

The key to perfect pelmeni and pirozhki is ensuring the dough is thin and evenly rolled out, and the filling ingredients are well combined.

Notes

Serve with a side of sour cream for an authentic Russian touch.