PALMINI PASTA RECIPE RECIPES

Steps:

• Place the chicken pieces into a large mixing bowl. Add 1 tablespoon of olive oil then add the chili powder, cumin, paprika, garlic powder, onion powder. Season with salt and pepper (to taste). Mix together well to coat the chicken thoroughly.
• Add the chicken to a large skillet, heating it on medium-high. Cook until the chicken is completely cooked through. Remove the cooked chicken and set aside.
• Pour the remaining tablespoon of olive oil into the skillet, and add the onions and peppers. Saute for several minutesuntil they begin to soften and become fragrant, about 2-3 minutes.
• Add the heavy whipping cream and chicken broth to the skillet, and stir to combine.
• Place the palmini noodles into the skillet and coat thoroughly with the sauce.
• Add the cooked chicken back into the skillet.
• Turn the heat down to medium-low, allowing the mixture to simmer until the sauce has thickened. Serve and enjoy!

Steps:

• Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
• Dust a baking sheet lightly with 1 tablespoon flour.
• Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
• Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
• Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.