To make pelmeni first of all you have to roll the dough till it becomes thin. After this, cut small balls from the rolled dough. Then place a small amount of the meat mixture in the center of each bun. Fold the dough over the filling and press the edges firmly to seal the dumplings. This will give you the traditional half-moon or hat-like shape that pelmeni are known for.
When cooking pelmeni start by boiling them in salted water until they rise to the surface which indicates they are fully cooked. Once done serve them hot and add a little sour cream melted butter or vinegar for extra flavor. If you want you can also fry the boiled pelmeni in butter to make them crispy and even tastier.
Pelmeni is a much-loved and comforting dish that is enjoyed in Russia and surrounding countries such as Ukraine, Belarus, and Kazakhstan. People love it for its delicious taste simple cooking process and the convenience of freezing it for later use making it a great option for quick and easy meals.
Traditional Russian pelmeni recipes
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup water (approximately)
For the filling:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions:
Prepare the filling
To make the filling begin by combining the ground beef and ground pork in a bowl. Next, add finely chopped onions and minced garlic to the meat mixture. Add salt and pepper as per your preference. Mix all the ingredients well till they are well blended. Your filling is now ready and ready to use to assemble pelmeni.
Make the dough
To make the dough first mix flour and salt in a large bowl. Make a well in the center and break the egg in it. Add water gradually mixing with a fork or your hands until the dough is smooth and slightly stiff. Knead the dough for a few minutes until it becomes elastic and smooth. Then cover the dough with a wet cloth and keep it for 15-30 minutes. This resting period helps the dough to relax and become more pliable making it easier to work with when shaping pelmeni.
Assemble the pelmeni
To assemble the pelmeni first roll out the remaining dough on a floured surface until it is thin about 1/16 inch or 2 mm thick. Then use a round cookie cutter or a glass to cut balls about 2 inches (5 cm) in diameter from the dough. Now put a small amount about 1/2 to 1 teaspoon of the meat into the center of each bun.
Shape the pelmeni
To shape the pelmeni first take a thin round piece of dough and place a small amount of meat filling in the center. Fold the dough over the filling to form a half-moon shape then press the edges together firmly to seal the pelmeni. Alternatively, you can fold the corners together to get a hat-like shape.
Cook the pelmeni
To cook the pelmeni first bring a large pot of salted water to a boil. Be careful when adding pelmeni to the boiling water do it slowly to avoid overcrowding. Boil the pelmeni for about 5-7 minutes or until they rise to the surface and are cooked through.
Serve the pelmeni
First bring a large pot of salted water to a boil. Be careful when adding pelmeni to the boiling water do it slowly to avoid overcrowding. Boil the pelmeni for about 5-7 minutes or until they rise to the surface and are cooked through.
Step Time
Bring a large pot of salted water to a boil Approx. 5 minutes
Carefully add the pelmeni to the boiling water Varies based on batch size
Boil the pelmeni 5-7 minutes
Total cooking time Approx. 10-12 minutes
Please note that the cooking time may vary slightly depending on the size and thickness of the pelmeni and the power of your stove.
Nutrient Amount per 100g
Calories 250 kcal
Total Fat 10 g
Saturated Fat 3.5 g
Cholesterol 40 mg
Sodium 480 mg
Carbohydrates 27 g
Dietary Fiber 1 g
Sugars 1 g
Protein 13 g
Please note that these values are approximate and may vary based on the specific ingredients and proportions used in the recipe.
Pelmeni history
Pelmeni are classic Russian dumplings that have been loved for generations. These small-sized savory dumplings are made from a basic dough made with flour, water, and sometimes eggs. The main thing is to stuff them with a delicious mixture of minced meat which usually consists of beef, pork and sometimes lamb as well as finely chopped onions minced garlic and a mix of delectable seasonings. Additionally, you have the freedom to get creative and add ingredients like mushrooms, potatoes, or cheese to the filling for some exciting variations. Have fun making and savoring these delicious recipes.
The birthplace of pelmeni is considered to be the Ural Mountains in Siberia. The dish is said to have been inspired by dumplings found in Chinese and Central Asian cuisine. As time went on pelmeni became a distinctive and special part of Russian culinary culture.
To make a traditional pelmeni dough you'll need flour, water, and sometimes eggs. The filling is usually a mixture of ground meat, such as beef, pork, and sometimes lamb. Mix the minced meat with finely chopped onions minced garlic and add salt and pepper to it. If you want you can even get creative and add ingredients like mushrooms, potatoes, or cheese to customize the filling according to your tastes.
To cook the assembled pelmeni bring a large pot of salted water to a boil. Carefully drop the pelmeni into the boiling water and they will initially submerge. They rise to the surface as they cook which usually takes about 5-7 minutes. Once they float it means they are fully cooked and ready to be served. Remove them from the water using a slotted spoon and enjoy hot. Pelmeni can be enjoyed alone or served with an accompaniment such as sour cream melted butter, vinegar, or your favorite sauce.
In Russian culture pelmeni have an important role and are deeply associated with feelings of warmth, comfort, and homely goodness. Especially during the long, cold winters in Russia pelmeni become a staple dish bringing families together and creating fond memories during celebrations. It symbolizes the importance of sharing delicious food with loved ones and celebrating the bonds that unite us.
Pelmeni being a versatile dish can vary in its preparation depending on region and family traditions. For example, in some parts of Siberia pelmeni are prepared using a mixture of wild game meats such as elk or venison. On the other hand in vegetarian renditions the meat is replaced with plant-based alternatives such as mushrooms, potatoes, or other fillings derived from plants. These regional and personal adaptations add variety to the flavors and options available allowing people to enjoy pelmeni to suit their preferences and dietary choices.