Pelmeni (пельмени)

Pelmeni are a Russian version of meat-filled dumplings. Served hot with a dollop of sour cream during cold days, just like chili in the States. Most people drain and serve them, but i like to leave some water in my bowl so it's more like a soup. Served with sour cream, butter or soy sauce. My sister is adopted from China and she loves my handmade Pelmeni with soy sauce.

Prep Time: 1 Hour 30 Min | Cook Time: 30 Min | Total: 2 Hours
Serving: 60-70 Pelmenis

Ingredients for Dough:

3 Cups of All Purpose Flour

3/4 Cup of Warm Water

2 Eggs

1 tsp of Vegetable Oil

1 tsp of Salt

Ingredients for Filling:

1 lb of Turkey Meat

Green Onion, chopped

1/2 of White Onion, grated

2-3 Garlic Cloves, finely chopped

1/4 Packet of Onion Recipe Soup & Dip Mix

1/2 Tbsp of Vegeta

Other Things You Will Need:

Dill, chopped

Plastic Wrap

Rolling Pin

Glass

Extra Flour 

Instructions for dough:

1) In a large mixing bowl combine eggs, vegetable oil, salt and water; mix well

2) Sift in flour and knead into smooth, elastic dough

3) Wrap it in plastic wrap and rest in refrigerator for 30 minutes

*While you wait for the dough to set, start on the filling

Instructions for Filling:

1) Combine ground meat, both onions, garlic, salt and other spices in a bowl and mix filling throughly by hand or using a fork

Instructions for Pelmeni:

1) Roll out a small portion of dough thinly on a lightly floured surface (I just use our granite countertop) Cover the rest of the dough with a towel to avoid drying up 

2) Using a round glass, cut out as many circles as possible (I've always made them by hand but some people use molds. If you want to buy one, here's a great one on Amazon)

3) Place 1 Tbsp of filling in the middle of the dough circle. 

4) Fold the dough over making a crescent and pinch the edges together (Make sure it's tightly closed otherwise it will open up during boiling) Continue the process until you run out of meat

5) Bring a large pot of lightly salted water to a boil and a small patch of pemleni. Reduce the heat to simmer and stir to prevent from sticking

6) Cook until they float up to the surface (5 minutes) Continue cooking for an additional 5 minutes and serve

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