Celeriac and veal pelmeni in chicken broth
- October 2015
- Serves 8 as a starter, 4 as a main course
- Hands-on time 1 hour 10 min, plus resting
Russia’s answer to tortellini are these little dumpling-like parcels, packed with hearty flavour. This recipe uses a winning combination of veal, celeriac and chives.
- 27g (13.2g saturated)
- 68.2g (5.9g sugars)
We’ve added celeriac to the pelmeni, but you can fill them with whatever you fancy.
Make the dough up to 48 hours in advance and keep wrapped in cling film in the fridge. It freezes well too, in a sealed container for up to 1 month.
Pelmeni are Russia’s answer to tortellini – small dumplings usually filled with pork and veal. The dough is easier to make than pasta as there’s no repeat rolling.
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