Russian Pelmeni Recipe – Russian Special
Pelmeni are traditional Russian dumplings filled with meat, enjoyed as a beloved family activity during the cold winter months. These dumplings serve as a convenient meal option; making a large batch allows for freezing and quick preparation by boiling or frying as needed. In our household, it’s typical to double this recipe and hand-fold approximately 200 dumplings. Pelmeni are commonly served with sour cream or vinegar.
- Prep Time1 hr
- Cook Time20 min
- Perform Time1 hr
- Total Time2 hr 20 min
Russian Pelmeni Ingredients :
- 1 large egg
- 1 teaspoon vegetable oil
- 1 teaspoon salt
- ¾ cup warm water, or more as needed
- 3 cups all-purpose flour, plus 1 tablespoon for dusting
Filling:
- 18 ounces ground beef
- 1 small onion, chopped
- 1 ½ tablespoons ice-cold water
- 1 tablespoon coarse salt
- Freshly ground pepper, to taste
How To Make Russian Pelmeni
Prepare the dough: In a liquid measuring cup, combine the egg, oil, and salt. Add enough warm water to reach 1 cup. Pour into a large bowl and gradually knead in 3 cups of flour until the dough is smooth and elastic. Cover with a dish towel and let it rest for 30 minutes.
Make the filling: In a medium bowl, thoroughly mix together the ground beef, onion, ice-cold water, salt, and pepper by hand or with a fork. Set aside.
Lightly dust a baking sheet with 1 tablespoon of flour and set aside.
Roll out a portion of the dough thinly on a lightly floured surface, keeping the remaining dough covered with a dish towel to prevent drying. Cut out 2 1/2-inch rounds using a cookie cutter. Place about 1 teaspoon of filling on one side of each dough circle. Fold the dough over and seal the edges with your fingers to form a crescent shape. Join the ends and pinch them together. Place the assembled pelmeni on the prepared baking sheet. Repeat with the remaining dough and filling. Freeze the pelmeni for 30 minutes to prevent them from sticking together.
Bring a large pot of lightly salted water to a simmer. Working in batches, cook the frozen pelmeni in the simmering water until the meat is cooked through and the pelmeni float to the top, about 5 minutes. Continue to cook for an additional 5 minutes. Use a slotted spoon to transfer the pelmeni to serving plates.
Recipe Notes:
Here’s a rephrased version:
1. You can use a combination of half ground pork and half ground beef, or substitute with ground turkey.
2. To prepare the meat filling, use a meat grinder. Avoid using a blender or food processor unless it has a specific meat processing setting.
3. If you prefer cooked onion over raw, sauté it in butter over medium heat for 5 to 7 minutes before adding it to the filling mixture.
4. You can prepare the dough using a KitchenAid mixer; mix until the dough forms into a ball.
5. In Russia, pelmeni molds are commonly used to shape the dumplings. Roll out a portion of the dough thinly on a lightly floured surface, forming a circle slightly larger than the mold. Place the dough onto the mold, floured-side down. Add about 1 teaspoon of filling into each compartment. Cover with another thinly rolled dough circle and dust with flour. Roll a rolling pin over the top until the pelmeni start to pop out from the mold. Repeat the process with the remaining dough and filling, incorporating new dough with any remaining scraps.
6. For frying pelmeni: Heat butter or bacon grease in a large skillet over medium-high heat. Sauté the frozen pelmeni in the hot butter until soft and the meat is fully cooked, similar to cooking pierogi.
