Russian Meat Dumplings (Pelmeni)
Appetizers Dough Russian Meat Dishes
Pelmeni are traditional Russian meat dumplings. I discovered them about 2 years ago in Moldova, where they were served as a warm appetizer, drizzled with sour cream and sprinkled with dill. You can't imagine how good they were after the long journey from Cluj-Napoca to Chisinau.
Pelmeni can be frozen, and when you need them (an unexpected guest or a lazy weekend), you just boil them.
Ingredients
Dough
500 g all-purpose flour (type 550)
300 ml water
1 small egg
1 level teaspoon salt
Filling
250 g ground meat (I used veal)
1/4 teaspoon ground black pepper
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/2 small onion
1 tablespoon oil
30 ml water
For Serving
sour cream
chopped dill
1 bay leaf
a little oil
Yield: approximately 80 pieces
How to prepare russian meat dumplings (pelmeni)
- Put the flour in a bowl and make a well in the center. Add the salt, beaten egg, and water there. Gradually pull the flour into the water, mixing with your fingers until the dough comes together.
- Knead the dough by hand until smooth. I kneaded it by hand for about 2-3 minutes and then in the bread machine on the kneading program for 13 minutes. If kneading by hand only, knead for at least 10 minutes.
- Place the dough on a floured work surface and cover with a bowl. Let it rest for 30 minutes.
- Filling: Sauté the grated onion in oil until the raw smell disappears. Add all ingredients to the meat and mix until well combined.
* You can also add finely grated carrot, thyme, 1/2 garlic clove, or chopped parsley to the filling - Divide the dough into manageable pieces (I divided it into 5).
- On a floured surface, roll out the dough into a thin sheet.
* Tip: If you have a pasta machine, you can roll the dough with it on setting 4 - With a 6 cm diameter glass (I used my ravioli mold), cut circles from the dough.
* Knead and re-roll the dough scraps until all dough is used - Place 1 teaspoon of filling on each disc. Seal the filling inside by pressing firmly around the meat. You'll get a half-moon shape. Join the ends of the half-moon together, overlapping them slightly. Press firmly.
- Place the formed pelmeni on parchment paper or a floured surface.
- Bring a large pot of water with salt and 1 bay leaf to a boil. When boiling, reduce heat so the water simmers gently.
- Add the pelmeni to the water (don't crowd them to prevent sticking; cook in batches) and boil for 3 minutes after they float to the surface (about 5-6 minutes total).
- Remove the pelmeni to a bowl and drizzle with a little oil so they don't stick together.
- Serve warm with sour cream and chopped dill, or with tomato sauce.
Cutting circles from the thin dough
The dough circles
Placing meat on the disc
Sealing the filling
Joining the ends together
Russian Meat Dumplings (Pelmeni)
Formed pelmeni
Pelmeni cooking
