Description
Russian Pelmeni are a comforting classic that brings warmth and joy to any table. These delectable dumplings, originating from Siberia, feature a tender dough wrapped around a savory filling of minced meat and spices. Perfect for family dinners or festive gatherings, pelmeni are incredibly versatile and can be customized to suit various palates. Typically served with a dollop of sour cream or a splash of vinegar, each bite offers a delightful balance of flavors. This easy-to-follow recipe guides you through creating authentic Russian pelmeni from scratch, ensuring that you can share this beloved dish with friends and family.
Ingredients
- 3–4 cups all-purpose flour
- 2 large eggs
- 1 cup warm water
- 1 teaspoon salt
- 1 pound ground beef/pork mix
- 1 medium onion, finely chopped
- Black pepper and garlic powder to taste
Instructions
- 1. Prepare the Dough: In a bowl, combine flour and salt. Make a well in the center, add eggs and warm water, then knead until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- 2. Make the Filling: Mix ground meat, onions, and seasonings in another bowl until well combined. Taste for seasoning.
- 3. Roll Out Dough: On a floured surface, roll out the rested dough to an eighth-inch thickness. Use a round cutter to create circles.
- 4. Fill Dumplings: Place a teaspoon of filling in each circle’s center. Fold over and seal tightly.
- 5. Cook Pelmeni: Boil salted water in a large pot. Drop in pelmeni; they are done when they float (about 3 minutes). Remove with a slotted spoon.
- 6. Serve Warm: Enjoy hot with sour cream or melted butter.
Notes
Chill your dough for easier rolling.
Experiment with fillings by adding veggies or herbs for variety.
You can freeze uncooked pelmeni for later use.
Nutrition
- Serving Size: 5 dumplings (150g)
- Calories: 330
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg
Keywords: Helpful Notes: Chill your dough for easier rolling. Experiment with fillings by adding veggies or herbs for variety. You can freeze uncooked pelmeni for later use.