Pelmeni
Pelmeni are a traditional Russian (and broader Eastern European) type of dumpling. They’re small, round pockets of thin, unleavened dough filled with minced meat—typically a mix of pork, beef, and sometimes lamb—along with onion, garlic, pepper, and salt.They’re usually boiled (sometimes frozen before cooking) and served with butter, sour cream, or vinegar. Some people also fry them after boiling for a nice golden crust.Pelmeni are similar to other dumpling traditions: Chinese jiaozi, Polish pierogi, and Italian ravioli, though the fillings and seasonings differ. They’re especially popular in cold regions since they can be stored frozen and cooked quickly.
Ingredients
For the dough:
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 large egg
- ½ cup water
- 1 tablespoon vegetable oil
For the filling:
- 8 oz ground beef
- 8 oz ground pork
- 1 small onion finely grated or minced
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cold water or milk (for juicier filling)
For serving:
- Butter or a drizzle of melted butter
- Sour cream or vinegar
- Fresh herbs (like dill or parsley), optional
Instructions
- Make the dough:In a large bowl, combine flour and salt. Add egg, water, and oil. Mix until dough comes together, then knead on a floured surface for 5–7 minutes until smooth and elastic. Cover with a towel and let rest for about 30 minutes.
- Prepare the filling:In a separate bowl, combine ground meats, onion, garlic, salt, pepper, and water (or milk). Mix thoroughly but gently—don’t overwork the meat.
- Assemble the pelmeni:Roll out half the dough thinly (about 1–2 mm). Cut into circles about 2½ inches (6 cm) in diameter using a glass or cutter.Place about 1 teaspoon of filling in the center of each circle. Fold in half to make a half-moon and pinch edges tightly to seal. Then bring the two corners together and pinch again to shape the traditional pelmeni ring.
- Cook:Bring a large pot of salted water to a boil. Add a few pelmeni at a time without overcrowding. When they float to the surface, cook for 3–4 minutes more. Remove with a slotted spoon.
- Serve:Toss with butter or drizzle melted butter on top. Serve hot with sour cream, vinegar, or a sprinkle of herbs.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 605kcal (30%)Carbohydrates: 62g (21%)Protein: 29g (58%)Fat: 25g (38%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 128mg (43%)Sodium: 1109mg (48%)Potassium: 452mg (13%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 73IU (1%)Vitamin C: 2mg (2%)Calcium: 46mg (5%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
