Siberian Pelmeni Dumplings
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Prep Time
45 mins
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Cook Time
45 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
200 Dumplings
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Course
Main Course
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Cuisine
Russian
Siberian Pelmeni Dumplings
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A recipe for Siberian Pelmeni Dumplings! This small Russian dumplings are filled with mushrooms and served in broth or on their own with fresh herbs, sour cream, and black pepper.
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Ingredients
For the Dough:
- 3 cups (1 pound 8 ounces, 700 grams) Italian "00" flour plus extra for dusting
- 1 teaspoon salt
- 2 eggs
- 3/4 cup (200 milliliters) water
For the mushroom filling:
- 14 ounces (400 grams) mixed mushrooms wild mushrooms or a mixture of white and cremini mushrooms
- 1 onion quartered
- 2 garlic cloves
- Small bunch flat-leaf parsley finely chopped
- 2 tablespoons sunflower oil
- Dash of soy sauce
- 1 cup (5 1/2 ounces, 150 grams) pine nuts
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
For the cooking broth:
- 1 bay leaf
- 1 vegetable, fish, or meat bouillon cube according to your filling
To serve:
- unsalted butter if serving without the cooking broth
- chopped fresh herbs
- sour cream
- freshly ground black pepper
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Instructions
To make the dough:
- Sift the flour onto a clean, dry work surface. Make a well in the middle and add the salt, eggs, and measured water, gradually mixing in the flour into it with your hands to form a firm dough.
- Knead well for 5-7 minutes. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes. In the meantime, prepare your chosen filling.
To make the mushroom filling:
- Finely chop the mushrooms, onion, garlic, and parsley in a food processor. Heat the oil in a large frying pan and fry the vegetable mixture with the soy sauce for 5 minutes.
- Turn off the heat and stir in the pine nuts, salt, and pepper. Let the mixture cool before handling.
To assemble:
- The dough should be ready by this point. Take it out of the refrigerator and roll it out on a lightly floured work surface. For best results, use a pasta machine, since you need to make sheets that are about 1.5 millimeters thick, which you will get by using a number 7 setting on your pasta machine.
- Using a shot glass or cookie cutter, cut out discs of dough, 1 1/2-2 1/2 inches (4-6 centimeters) in diameter.
- Place a teaspoon of your filling in the middle of each disc and fold in half to make a half-moon shape, then fold again so that the edges of the half-moon are stuck together.
- The dumplings can be cooked immediately or frozen to be cooked at a later date using the same method as below, increasing the cooking time as necessary.
To cook:
- Bring a large saucepan of salted water to a boil, adding the bay leaf and bouillon cube. Add the pelmeni, in batches, to the boiling broth and cook for 5 minutes per batch. You know they are ready when they float up to the surface.
- Ladle your pelmeni into soup bowls with the cooking broth, topping them with fresh herbs, sour cream, and black pepper.
- If you prefer to have them without the broth, transfer them to the bowls using a slotted spoon and add a generous dollop of butter, as well as the rest of the serving ingredients.
- This makes around 10 servings of dumplings, but if that's more than the number of mouths that you have to feed, they freeze well kept in flat layers in a freezer bag.
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