In this country, you can not only enjoy excellent German cuisine, but also dishes from all over the world. The culinary spectrum is constantly being expanded to include new national cuisines. One that has long been known in Germany is Russian cuisine. And this is available - even in star quality - for example at Erkelenz by Alexander Wulf, for example. The top chef serves authentic dishes from his Russian homeland in his restaurant. For this, he only uses regional and organic ingredients. Now, he has put together a delightful Russian 3-course menu for you to try. So, if this recipe piques your interest, be sure to explore the other dishes waiting for you at the bottom of the page!
Chinkali
Category
Pasta
Sauté the shallots in butter. Add the garlic and chilli, sauté and chill. Then mix with the meat and the remaining ingredients and chill. To shape the chinkali, first roll out the dough, then cut it into rounds, fill them and finish with the butter. Then shape the chinkali into a gift wrap and cut off the end of the tip. Cook in boiling, salted water seasoned with bay leaf for approx. 8 minutes.
| 350 g | Flour |
| 1 | Egg |
| 10 ml | Sunflower oil |
| Knead everything together well and leave to rest for 30 minutes. | |
| 100 ml | Creme fraiche |
| 1 | bunch of dill, finely chopped |
| Salt and a little more ground pepper | |
| Lemon juice from half a lemon | |
| Mix everything together | |
| Tip: refine with a little pernoid. | |
| 400 g | Minced meat (half and half) from pork and beef |
| 100 g | Shallots, finely chopped |
| 30 g | Butter |
| Salt | |
| Pepper | |
| 150 ml | Water |
| 15 g | Coriander, finely chopped |
| 1 | Chilli finely chopped |
| 1 | Clove of garlic, finely chopped |
| 5 g | Butter cut into small cubes per chinkali, for juiciness |
