Pelmeni
User Reviews
5
2 reviews
Excellent
-
Prep Time
1 hr 15 mins
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Cook Time
5 mins
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Rest Time
1 hr
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Total Time
1 hr 20 mins
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Servings
20 pelmeni
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Course
Main Course
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Cuisine
Russian, Eastern European
Pelmeni
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Pelmeni (пельмени) is a traditional Russian dish originating from the Urals, that is made from a kind of ravioli stuffed with ground meat or fish.
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Ingredients
For the dough
- 5 cups flour sifted
- 1 egg
- ¾ cup water or more (at 97 F / 36 ° C, warm
- ½ teaspoon salt
For the stuffing
- ½ lb lean beef ground
- ½ lb pork minced
- 1 egg
- 1 onion large
- 3 cloves garlic
- salt
- 3 tablespoons water cold
- black pepper freshly ground
For the cooking
- 1 tablespoon vegetable oil
- 2 bay leaf
- 2 tablespoons smetana or sour cream
- 1 tablespoon butter
- 1 tablespoon vinegar slightly warm, sweet
- 1 tablespoon dill chopped
- salt
- black peppercorns
Equipment
- food processor
- Stand mixer
- rolling pin
Instructions
Stuffing
- Place the ground meat in a salad bowl.
- Add the onion and garlic cloves in a food processor, mix them until obtaining a smooth paste, then mix with the meat.
- Add cold water and knead for 3 minutes.
- Set aside in the refrigerator.
Dough
- Mix 2 cups (250 g) flour and salt in the bowl of a stand mixer.
- Dig a well in the center of the flour and add the egg, then gently pour in the water while kneading at medium speed.
- Gradually add the rest of the flour while kneading until obtaining a homogeneous dough.
- Place the dough on a lightly floured work surface and knead the dough with the hands until getting a smooth and elastic ball, if not, knead again. If the dough sticks too much to the hands, add a little flour, if on the contrary it is too dry, add a little water.
- Cover the dough with a cloth and let it rest in the refrigerator for 1 hour.
Shaping
- Roll the dough into balls the size of a large fist and knead each ball on a floured surface.
- Using a rolling pin, flatten the dough balls into a round shape. If the dough sticks to the rolling pin, sprinkle it with a little flour.
- Roll out each ball of dough to a thickness of ⅛ inch or 3 mm (no more).
- Cut discs about 2½ inches (6 cm) in diameter.
- Place a teaspoon of stuffing in the center of each dough circle, fold the disc into a half-moon and seal the edges well to enclose the meat.
- Then join the two points and pinch.
Cooking
- In a large saucepan over a high heat, bring a large amount of water to a boil. Add salt, oil, bay leaves and a few black peppercorns.
- Immerse the pelmeni in small quantities to prevent them from sticking to each other or to the bottom of the pan, and stir them gently.
- When the pelmeni rise to the surface of the water, lower the heat and cook them for around 3 to 4 minutes.
- In order to check if the pelmeni are ready, take one, cut it in half, and, if the stuffing is gray, they are ready.
- Serve the hot pelmeni and add the butter, smetana, sweet vinegar and sprinkle with chopped dill.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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