FA+
Shop
538
Views
Views
9
Favorites
Favorites
Category
All / General Furry Art
Species Gryphon
Size 1665 x 1050
File Size 632.2 kB
Report this content
More from Haribunawa-Nova
Listed in Folders
What can I say? Anything the gryph wants, I'll give it to 'em.
Freddy belongs to
Freddy Roykir Freeman
Freddy belongs to
Freddy Roykir Freeman
Category All / General Furry Art
Species Gryphon
Size 1665 x 1050px
File Size 632.2 kB
Listed in Folders
For the dough I personally whisk two cups of water with two whole eggs and a bit of salt, then I add flour until I get the dough, there isn't a precise dose.
For the stuffing I join two red onions and 4 garlic cloves, finely minced, with 500gr of minced meat and I bring it to a pasty consistency with some sausage, and a bit of salt as well.
Generally I always have some leftover dough, so I suggest you to cut down to one cup of water, in the case you run out of dough, you can always store the minced meat for later.
After prepping the dough, let it rest inside a bowl, covered with a cloth, it will stay soft; spread it onto a table with a pinroller to get a dough sheet approximately 1,5mm
thick, make sure to spread only the necessary dough, to leave the rest in the bowl, so that it stays soft, it's going to be easier and less time consuming for you later!
Once the dough sheet is done, cut rings of it with a small coffee cup. Preparing the Pel'Meni is a fast but boring procedure, good enough which is short:
Put in the middle of a dough disk a teaspoon of meat, then fold the disk at half to obtain an half moon, making sure to merge the seams, then pick the half moon's extremities
and fold them backwards, one above the other, to turn the half moon into an hat shaped disk.
Lay the Pel'Meni onto a generously floured tray, make sure they doesn't touch with each other or they will stick, hence fit it inside your freezer.
Once they freeze they virtually last forever. By the time you get a tray done, generally, the Pel'Meni that are inside the freezer will be hard enough to be safe to store
inside a box, in direct contact with each other, and you can get out the tray, to repeat the process :>
For the stuffing I join two red onions and 4 garlic cloves, finely minced, with 500gr of minced meat and I bring it to a pasty consistency with some sausage, and a bit of salt as well.
Generally I always have some leftover dough, so I suggest you to cut down to one cup of water, in the case you run out of dough, you can always store the minced meat for later.
After prepping the dough, let it rest inside a bowl, covered with a cloth, it will stay soft; spread it onto a table with a pinroller to get a dough sheet approximately 1,5mm
thick, make sure to spread only the necessary dough, to leave the rest in the bowl, so that it stays soft, it's going to be easier and less time consuming for you later!
Once the dough sheet is done, cut rings of it with a small coffee cup. Preparing the Pel'Meni is a fast but boring procedure, good enough which is short:
Put in the middle of a dough disk a teaspoon of meat, then fold the disk at half to obtain an half moon, making sure to merge the seams, then pick the half moon's extremities
and fold them backwards, one above the other, to turn the half moon into an hat shaped disk.
Lay the Pel'Meni onto a generously floured tray, make sure they doesn't touch with each other or they will stick, hence fit it inside your freezer.
Once they freeze they virtually last forever. By the time you get a tray done, generally, the Pel'Meni that are inside the freezer will be hard enough to be safe to store
inside a box, in direct contact with each other, and you can get out the tray, to repeat the process :>
Comments