Pelmeni (Dumplings)

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Pelmeni (Dumplings)

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Ingredients

Adjust Servings:
The Dough:
2 large eggs
2/3 cup Water
1 tbsp Vegetable Oil
1/2 tsp Kosher Salt
3 1/4 cups all purpose flour
The Filling:
1 large onion
8 ounces lean ground pork
8 ounces ground beef
1 1/2 tsp Kosher Salt
1/2 tsp freshly ground black pepper
For Serving:
Butter
red wine vinegar
sour cream
Features:
  • 2 h
  • Serves 5
  • Medium

Ingredients

  • The Dough:

  • The Filling:

  • For Serving:

Directions

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Pelmeni are a typical dish of Russian cuisine. It is homemade stuffed pasta, similar to tortelinis. It is characterized by a small size, thin dough and raw filling that is made by cooking them for about 5 minutes.The history of this dish is said to have begun in the Urals, where the indigenous peoples ate pelmeni during long winter hunts in the taiga, and during holidays. Pelmeni are made of minced meat or fish, mixed with herbs and chopped onion or garlic, wrapped in thin dough, and either fried or boiled. They are often consumed with sour cream, ketchup, or mayonnaise (or a mixture, called colloquially ketchunnaise).

Pelmeni are an extremely popular dish, and they can be conveniently stored in the freezer. Enjoy the delightful taste of the filling and juices inside the dough!

Preparation:

  1. In a food processor, pulse to combine the eggs, water, oil, salt, and half of the flour.
  2. Add the remaining flour and process until a smooth dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes or until it is no longer sticky.
  4. Wrap in plastic wrap and let rest for 30 minutes. The dough can be refrigerated at this point until ready to roll.
  5. For the Filling: In a medium bowl, combine the onion, ground pork, ground beef, salt, and pepper and stir until thoroughly mixed. Refrigerate, covered, until ready to use.
  6. Cut the dough into 8 equal pieces. Keep the rest covered while you roll one piece of dough into a finger-width cylinder.
  7. Cut the dough into 10 pieces. Roll each of the 10 pieces into a 2-inch circle.
  8. Spread 1 tsp of filling on the circle, almost to the edges. Pick up the circle and fold to create a half-moon. Pinch the edges together, making sure there is no trapped air that could cause them to explode when cooking.
  9. Place the pelmeni on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
  10. Bring a large saucepan of salted water to the boil. Drop 10 pelmeni into the boiling water. When the pelmeni rise to the surface, boil an additional 1 to 2 minutes, then remove the dumplings with a slotted spoon and transfer to a covered dish to keep warm.
  11. Serve the boiled dumplings with melted butter, red wine vinegar, black pepper, and sour cream, if desired.

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Pumpernickel from Lower-Saxony
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