Cheesy Lazy Pelmeni Pinwheel Skillet
No folding: the filling is rolled up in the dough Swiss-roll style, sliced, pan-fried, then simmered in a creamy tomato sour-cream sauce and finished under melted cheese.
Method
Mix the flour and salt in a bowl, add the warm water and sunflower oil, bring it together and knead for until smooth. Cover and rest for 20 minutes.
Add in this stepPlain flour 180 gWarm water 90 mlSunflower oil (for the dough) 2 tspSalt (for the dough) ¼ tsp
Grate the onion finely or chop it very small, and crush the garlic. In a bowl, combine the beef, pork, onion, garlic, salt and pepper, then knead for while adding the ice-cold water a little at a time, until the mixture is sticky.
Add in this stepMinced beef 120 gMinced pork 120 gOnion 80 gGarlic cloves 1Salt (for the filling) ½ tspBlack pepper ¼ tspIce-cold water 20 ml
On a floured surface, roll the dough into a rectangle about 2 mm thick and 35×25 cm in size. Spread the filling in a thin, even layer, leaving a 1 cm strip bare along the top long edge. Roll up tightly from the bottom long edge, press the seam firmly to seal and cut into 3 cm slices with a sharp knife. This takes about in all.
Heat the oil in a lidded 24 cm frying pan on medium heat and stand the pinwheels in it cut side down, snugly side by side. Fry for until the bottoms are golden.
Add in this stepSunflower oil (for frying) 1½ tbsp
medium heatWhisk the sour cream, tomato paste, paprika, hot stock and salt in a bowl until smooth and pour it between the pinwheels; it should come about halfway up them. When it bubbles, cover and simmer on low heat for . They are done when the dough is soft and slightly translucent and a pinwheel cut open from the middle of the pan shows no pink meat. Add a splash of water if the sauce reduces too much.
Add in this stepSour cream 6 tbspTomato paste 1 tbspPaprika ½ tspHot chicken stock (or water) 200 mlSalt (for the sauce) to taste
low heatUncover, scatter the cheese evenly over the top, cover again and leave on low heat for until melted. Sprinkle with dill and bring the pan straight to the table.
Add in this stepGrated mozzarella 60 gFresh dill, chopped 2 tbsp
low heat
Cook's tip
Keep the dough at 2 mm: thicker dough is hard to roll and won't cook through. If the knife sticks when slicing, flour it, or loop a piece of thread around the roll and pull to cut cleanly. Minced chicken thigh works well in place of the pork.
Cooking it at camp
Make and slice the roll at home, wrap it in cling film and pack it in a cooler. At the campsite, simmer it the same way in a lidded cast-iron pan or Dutch oven on a low burner or at the edge of the coals.