Large Green Pelmeni with Ricotta Filling and Bacon
These pelmeni have a green dough thanks to baby spinach. Inside is a creamy filling of ricotta, feta, sun-dried tomatoes, garlic and basil. After boiling, they are fried in butter and served with garlic butter and bacon. They make a hearty meal for four.
Prep: 1 h 30 min
Cook: 30 min
Servings: 4
Energy: 704 kcal per serving
Method
01.
Blanch the spinach, squeeze out the excess water and chop it very finely. Knead it with the other ingredients listed above (except the butter) into a dough.
02.
The amount of water is deliberately not given – use less than 1 dl. It depends on how much the flour absorbs and how much water you squeezed from the spinach. The dough should be firmer and should not stick, rather like noodle dough.
03.
If the dough is too firm, add water; if it is too soft, add flour.
04.
Leave the prepared dough to rest in the fridge for about 1 hour.
05.
Remove the tomatoes from the oil, let them drain and chop them finely. Mix them with the ricotta and feta, the pressed clove of garlic and the chopped basil.
06.
Season the filling with salt and freshly ground pepper to taste.
07.
Divide the chilled dough into several pieces and roll them out as thinly as possible.
08.
Cut out circles with a larger glass and fill them with the prepared filling. Place just under a tablespoon of filling in the centre of each circle, fold over and press the edges together with your fingers.
09.
Place the pelmeni into salted boiling water and cook until they float to the surface.
10.
Remove them with a slotted spoon.
11.
Heat the butter in a pan and fry the pelmeni until golden.
12.
In another pan, dry-fry the finely chopped bacon. When it is crisp, add a few tablespoons of garlic butter and let it melt.
13.
Spoon the butter with bacon over the pelmeni on the plates and serve.
