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Pelmeni

Name: Pelmeni
Prep time: PT1 hour 30 minutes
Cook time: PT10-15 minutes (per batch)
Total time: PT1 hour 45 minutes (plus optional freezing time)
Yield: 50
Cuisine: Russia
Ingredients: 400 g All-purpose flour (Plus extra for dusting); 2 undefined Large eggs; 100 ml Cold water (Approximately, may vary slightly); 1 teaspoon Salt (For the dough); 300 g Ground beef (Preferably 80/20 lean-to-fat ratio); 200 g Ground pork (Preferably 70/30 lean-to-fat ratio); 1 medium Onion (Finely grated or minced); 2 cloves Garlic (Minced); 1 teaspoon Salt (For the filling, or to taste); 0.5 teaspoon Black pepper (Freshly ground, or to taste); for serving undefined Butter (Melted); for serving undefined Sour cream; optional, for serving undefined Vinegar (A splash of white or apple cider vinegar)

Russian dumplings - small pouches of thin dough filled with seasoned meat, traditionally frozen and boiled in bulk. This recipe yields approximately 50-60 pelmeni.

Förberedelsetid1 hour 30 minutes

Tillagningstid10-15 minutes (per batch)

Total tid1 hour 45 minutes (plus optional freezing time)

Portioner50

SvårighetsgradMedium

2 ändringar· Feb 8

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👨‍🍳 Instruktioner

1
Prepare the dough: In a large bowl, whisk together the flour and 1 teaspoon of salt. Make a well in the center. Crack the eggs into the well and add about half of the cold water. Gradually incorporate the flour from the sides into the wet ingredients, mixing with your hands or a fork until a shaggy dough forms. Add more water, a tablespoon at a time, if needed, until the dough just comes together. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth, elastic, and firm. The dough should be stiff but pliable. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
⏱️ 40 minutes (including resting time)
2
Make the filling: While the dough rests, combine the ground beef and ground pork in a medium bowl. Add the finely grated or minced onion, minced garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix thoroughly with your hands until all ingredients are evenly distributed and the mixture is slightly sticky. Be careful not to overmix, which can make the filling tough. Cover and refrigerate the filling until ready to use.
⏱️ 10 minutes
3
Assemble the pelmeni: Divide the rested dough into 2-3 portions. Working with one portion at a time (keeping the others covered), roll it out on a lightly floured surface until very thin, about 1-2 mm thick. Use a small round cutter (about 5-6 cm or 2-2.5 inches in diameter) to cut out circles of dough. Place a small amount of filling (about 1 teaspoon) in the center of each dough circle. Fold the circle in half to create a half-moon shape, pressing the edges firmly to seal, ensuring no air is trapped inside. Bring the two corners of the half-moon together and pinch them to form the traditional 'ear' shape. Place the formed pelmeni on a lightly floured baking sheet or tray, ensuring they don't touch each other to prevent sticking. Repeat with the remaining dough and filling.
⏱️ 45 minutes
4
Cook the pelmeni: Bring a large pot of generously salted water to a rolling boil. Carefully add the pelmeni to the boiling water, stirring gently to prevent them from sticking to the bottom or to each other. Do not overcrowd the pot; cook in batches if necessary. Once the pelmeni float to the surface, continue to boil for another 3-5 minutes, or until the dough is cooked through and the filling is hot and cooked. The total boiling time should be around 7-10 minutes. Use a slotted spoon to remove the cooked pelmeni from the water. Serve immediately, tossed with melted butter and a dollop of sour cream. A splash of vinegar is also a traditional accompaniment.
⏱️ 7-10 minutes per batch

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💡 Proffstips

✓For easier handling and storage, freeze the formed pelmeni in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container. They can be cooked directly from frozen.
✓The thinner you can roll the dough without tearing, the more delicate and authentic your pelmeni will be.
✓Making pelmeni is a communal activity in Russia. Consider making a large batch with family or friends – the Siberian tradition suggests making hundreds!
✓If the dough feels too dry while kneading, wet your hands slightly. If it feels too sticky, add a tiny bit more flour.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Add finely chopped sautéed mushrooms to the meat filling for a 'mushroom pelmeni'.
In northern Russia, variations using fish (like pike or salmon) or even cottage cheese are sometimes found.