PELMENI with Serra da Estrela PDO Cheese Quinta da Lagoa
1 tin of mackerel fillets
400 g of fine “00” flour
80 ml of water
½ red onion
1 spring onion
30 g of pine nut kernels
1 tablespoon of powdered beetroot
Sour cream, as needed
Serra da Estrela Quinta da Lagoa DOP Cheese, as needed
Extra virgin olive oil, salt, and black pepper, to taste
Preparation Place the flour in a small heap on the work table, make small depression in the middle, break the eggs into the hole and start to mix together using a fork. Add a pinch of salt and water a little at a time. Knead the dough with your hands until you get a smooth, compact ball; cover with a cloth and set aside in the fridge for around 30 minutes.
Meanwhile, prepare the filling: stir-dry the onion and spring onion in extra virgin olive oil and a pinch of black pepper, add the flaked fish, and cook for around 10 minutes. Add some vegetable stock if needed. Check for salt.
Using a rolling pin, roll out the dough to a thickness of around 2 mm. Cut out small, 2-cm circles from the dough. Place a teaspoon of filling in the middle of each circle. Wet the edges of the dough circles and fold in half, overlapping the two edges, and seal.
Boil the pelmeni in salt water for around two minutes. Transfer to a frying pan with the sour cream (enough for one cup), a few cubes of cheese, the pine nut kernels, and the chopped chives. Cook over a low heat for a few minutes, stirring continuously. Transfer the hot pelmeni to the bowls and cover with cubes of cheese. Finish off with a drizzle of extra virgin olive oil, powdered beetroot, and chives. Serve very hot.