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Close look at pelmeni with sour cream and green onion

Pelmeni - Russian Meat Dumplings

Yana, babushkacooking.com
Bite sized juicy meat filling wrapped in delicious and light, freshly made dough.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Shaping 2 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Russian
Servings 100 dumplings

Equipment

  • 2 inch round cutter - you can use a shot glass

Ingredients
  

Pelmeni Dough

  • 2 3/4 C all purpose flour + more for dusting
  • 2 eggs
  • 3/4 C very cold water + more as needed

Pelmeni Filling

  • 9 oz ground pork
  • 9 oz ground beef
  • 1/2 C chopped parsley or green onions, or mixture of both
  • 1 medium size sweet onion, finely minced
  • 2 tsp salt
  • 1 tsp freshly ground black pepper

Cooking

  • 3/4 tsp salt
  • 2 small bay leaves
  • drizzle of olive oil

Toppings (optional, but highly recommended)

  • greens
  • salted butter
  • soue cream
  • freshly ground black pepper

Instructions
 

Dough

  • Mix all dough ingredients in a bowl until the dough is soft, elastic, and doesn’t stick to your hands.
    *Depending on the humidity levels, it may take up to 20 minutes.
  • If the dough is too dry, rub a couple of drops of olive oil on your hands and continue kneading.
    If it’s still dry, do the same but with cold water.
    Alternate oil and water until it’s soft and elastic.
  • If the dough is too runny, dust it with flour and continue kneading.
  • Grease a bowl with olive oil, place the dough inside and cover with a lightly damp towel.
  • Let your dough rest at room temperature while you prepare the filling: mix all “Filling’ ingredients and refrigerate until ready to use.

Rolling out and cutting

  • Place the dough on a cutting board and cut in half, and then again. Leave one piece out and put the rest back in a bowl, covered with lightly damp towel.
  • On a lightly floured surface, roll out your dough until it’s about 12 inch long/wide.
  • If it sticks to your hands, dust it lightly with flour. I like to flip mine from time to time to make sure it is not sticking to the table.
  • Using a 2 inch round cutter, cut out circles - there should be about 25.

Shaping Pelmeni

  • Set up your “assembly line”: small bowl of water, measuring teaspoon, filling, and a cutting board lightly dusted with flour.
  • Dip your finger in water and trace the outer edge - it will help seal it.
  • Place a teaspoon of filling in the center.
  • Gently push the filling in with your thumbs to stretch the circle out and fold one half over the other.
  • Pinch the edges thoroughly.
  • Bring two ends together by stretching the flat, sealed side.
  • PInch the edges again to make sure your pelmeni are sealed.
  • Proceed with the remaining dough. (If you have leftovers, they freeze well).

Cooking

  • Bring a medium pot of water to boil and add salt, bay leaves, and a drizzle of olive oil.
  • Carefully add pelmeni to boiling water and cook for 2-3 minutes.
  • Take one out and cut to taste it.
  • When all pelmeni are cooked, discard the bay leaves, strain, and serve with desired toppings.
Keyword Batch cooking, Comfort food, Dumplings, Homemade pasta, Meat, Russian food, Russian recipes, Traditional