Homemade Russian Pelmeni
Small dumplings made with thin dough, filled with ground meat and boiled. Makes 4 servings; preparation time is an estimate.
Pelmeni are made by wrapping seasoned ground meat in rounds of dough and sealing them into crescents. This version uses beef; pork or a mixture of meats are also used for the filling. Treat the preparation time as an estimate, since shaping each dumpling takes time.
Ingredient allergens
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Method
- 01
Make the dough
Mix the egg, oil, and dough salt with the warm water. Gradually add the flour and knead until the dough is smooth and elastic. Cover it and let it rest while you make the filling.
Ready to continue when: The dough is smooth and elastic, with no dry patches of flour.
20 min - 02
Mix the filling
Combine the ground beef, onion, filling salt, and warm water for the filling. Mix until the ingredients are evenly distributed.
Ready to continue when: The onion and seasonings are evenly distributed through the meat.
10 min - 03
Shape the pelmeni
Lightly dust the work surface with flour for dusting. Keep the unused dough covered. Roll out a thin portion, cut rounds about 5 cm across, and place a teaspoon of filling in the center of each. Fold each round into a crescent and seal the edges; bring the two tips together to form each pelmeni. Repeat with the remaining dough and filling.
Ready to continue when: All the pelmeni are sealed, with their tips joined and no filling showing at the edges.
70 min - 04
Chill before boiling
Place the pelmeni on a tray lightly dusted with flour for dusting and freeze them for 30 minutes to keep them from sticking together.
Ready to continue when: The pelmeni feel cold and firm and can be lifted from the tray separately.
30 min - 05
Boil and serve
Boil the frozen pelmeni in batches in a large pot of water. Once they float, continue cooking for about 5 minutes; remove them with a slotted spoon and serve hot.
Ready to continue when: The pelmeni have floated and cooked for about 5 more minutes; when one is opened, the filling no longer looks raw.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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