Anton's favourite Kornspitz
INGREDIENTS (PER KORNSPITZ)
|30 g||minced meat (pork or mixed)|
|10 g||finely chopped onion|
|30 g||sour cream|
NUTRITIONAL VALUES (PER KORNSPITZ)
|app. 11,9||Fat (g)|
|app. 2,7||thereof saturated fatty acids (g)|
|app. 51,2||Carbohydrates (g)|
|app. 2,5||thereof sugar (g)|
|app. 6,6||Dietary fibres (g)|
|app. 16,6||Proteins (g)|
|app. 1,8||Salt (g)|
BREAD UNITS (BU)
|ca. 4,2 BU (1 bread unit corresponds to 12 g carbohydrates)|
Tortellini, ravioli, wontons, dumplings, and, and, and. If there is one dish that has conquered the world, it would be these pockets of dough with a range of names and fillings. It is a food concept that is as compelling as forming dough into a pointed roll and baking it into crisp, brown deliciousness. Anton Shipulin adds a dish that evokes memories from his childhood to this list of filled dough pockets - pelmeni. And, of course, we combine the pelmeni with a Kornspitz.
For the pelmeni dough, work the ingredients up until you have a smooth dough and then leave the dough to rest for at least 15 minutes. Form the dough into a roll and cut off pieces that have a diameter of 6 – 7 cm and a thickness of about 1 – 1.5 mm. Always cover the remaining dough so that it does not dry out. Although it’s not absolutely necessary, you could also use a glass to cut perfectly round shapes out of the rolled-out dough.
For the filling, simply mix the minced meat with the finely chopped onion and the melted butter. Season with salt only.
Now, place a bit of filling onto each dough piece and fold the dough into a half-moon. Close the pockets by pulling the edges slightly and pressing them together at the same time.
Boil the finished pelmeni in salted water. As soon as the pelmeni bounce to the surface, lower the heat and leave them in the water for a few minutes, then remove and drain.
To serve, slice the Kornspitz, top the slices with some sour cream, add a few cubes or slices of beetroot and top with a pelmeni and a sprig of parsley. There you have it. Priyatnogo appetita!