Pelmeni
Pelmeni (Пельмени) are classic Russian dumplings, tender and juicy meat filling wrapped in dough. We always have in our freezer for an easy meal. Easy to follow step by step instructions with great tips and suggestions.
Ingredients
Pelmeni Dough
- 4 cups plain flour plus ¼ cup extra flour for kneading
- 2 small eggs
- 1 cup lukewarm water
- 1 tablespoon oil
- 1 teaspoon salt dissolve in the water
Pelmeni Filling
- 2 lbs (1kg) regular ground beef
- 2 medium onions grated
- 1 tablespoon oil
- 1½ teaspoons salt
- 1 teaspoon pepper
- ½ cup water
Instructions
Pelmeni Dough
- Mix the flour and salt, place into a bowl and make a well in the centre.
- Crack the eggs into the flour. Using a fork, stir the eggs into the flour.
- Slowly add the water while kneading, until the dough forms a sticky ball.
- Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.
- Cover the dough with a bowl and allow to rest for about an hour.
Pelmeni Filling
- In a separate bowl, using your hands, mix the ground beef, onion, oil, water, salt and pepper until thoroughly combined.
Making Pelmeni
- Roll out the dough about ⅛" thin on a lightly floured surface. I use a Kitchenaid Pasta Roller, usually on the 2nd thickness setting. Some people like it thinner, but I don't want the dough to tear. Using a 3" cookie cutter, cut out circles. Remix, roll out and reuse the extra dough to make more circles. Cover the dough that you aren't using so it doesn't dry out. Don't flour the surface (or very minimal), or the pelmeni won't seal properly. Keep the remaining dough under the upside down bowl to keep from drying out.
- Place about 1 teaspoon of beef filling in the centre of the circle. Carefully fold in half and pinch to seal the dumpling (it will look like a half moon). Join the ends, pinching together to make a round dumpling.
- Place the pelmeni on an uncovered tray and freeze for at least 30 minutes. Place the individually frozen pelmeni into a Ziplock bag for an easy dinner later.
- Bring a large pot of salted water to a boil. Add 2 bay leaves to flavor water (optional).
- Drop 25-30 pelmeni into the boiling water. Gently stir, to prevent the Pelmeni from sticking together.
- Simmer until the meat and dough is cooked approx 8-10 minutes. When you lift them out of the water and the cooked pelmeni 'wrinkles' or 'shrivels' then you know it's done. It will take a bit longer when using frozen pelmeni.
- Remove with a slotted spoon and serve with sour cream and dill, or your favorite sauces.