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Pelmeni

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.

Prep Time
1 hr 15 mins
Cook Time
15 mins
Rest Time
1 hr
Total Time
1 hr 20 mins
Servings: 20 pelmeni
Course: Main Course
Cuisine: Russian , Eastern European

Ingredients

For the dough
  • 5 cups flour sifted
  • 1 egg
  • ¾ cup warm water or more (at 97 F / 36 ° C)
  • ½ teaspoon salt
For the stuffing
  • ½ lb lean beef ground
  • ½ lb pork minced
  • 1 egg
  • 1 large onion
  • 3 cloves garlic
  • salt
  • 3 tablespoons cold water
  • black pepper freshly ground
For the cooking
  • 1 tablespoon vegetable oil
  • 2 bay leaves
  • 2 tablespoons Smetana or sour cream
  • 1 tablespoon butter
  • 1 tablespoon sweet vinegar slightly warm
  • 1 tablespoon chopped dill
  • salt
  • black peppercorns
Equipment
  • food processor
  • Stand mixer
  • Rolling pin

Instructions

Stuffing
    Cup of Yum
  1. Place the ground meat in a salad bowl.
  2. Add the onion and garlic cloves in a food processor, mix them until obtaining a smooth paste, then mix with the meat.
  3. Add cold water and knead for 3 minutes.
  4. Set aside in the refrigerator.
Dough
  1. Mix 2 cups (250 g) flour and salt in the bowl of a stand mixer.
  2. Dig a well in the center of the flour and add the egg, then gently pour in the water while kneading at medium speed.
  3. Gradually add the rest of the flour while kneading until obtaining a homogeneous dough.
  4. 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.
  5. Cover the dough with a cloth and let it rest in the refrigerator for 1 hour.
Shaping
  1. Roll the dough into balls the size of a large fist and knead each ball on a floured surface.
  2. 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.
  3. Roll out each ball of dough to a thickness of ⅛ inch or 3 mm (no more).
  4. Cut discs about 2½ inches (6 cm) in diameter.
  5. 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.
  6. Then join the two points and pinch.
Cooking
  1. 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.
  2. 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.
  3. When the pelmeni rise to the surface of the water, lower the heat and cook them for around 3 to 4 minutes.
  4. In order to check if the pelmeni are ready, take one, cut it in half, and, if the stuffing is gray, they are ready.
  5. Serve the hot pelmeni and add the butter, smetana, sweet vinegar and sprinkle with chopped dill.