BEEF AND PORK PELMENI (RUSSIAN DUMPLINGS)
A meat-filled dumpling similar to a ravioli that is popular throughout Russia. Serve with sour cream or yellow mustard or vinegar (sour cream recommended). Place the extra pelmeni you have just made that are still on your baking sheet in the freezer until frozen and move to a plastic bag so you'll have pelmeni goodness available for the next few days.
Provided by STF
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- Stir flour and 1 teaspoon salt together in a bowl.
- Stir eggs and 2/3 cup water together in a separate bowl. Pour into the flour mixture; mix until dough is combined. Turn dough out onto a floured work surface; knead until smooth, about 6 minutes. Place dough in a plastic bag.
- Combine pork, beef, water, and onion in a separate bowl; season filling with salt and pepper.
- Turn dough back onto the work surface. Roll and divide into long snakes about 3/4-inch thick. Cut into 3/4-inch-wide segments; flatten into 2-inch circles using a rolling pin.
- Place a 1-inch-wide scoop of the filling on each dough circle. Fold dough over filling; pinch edges shut. Pinch the 2 opposing corners together behind the flat edge. Place pelmeni on a floured baking sheet.
- Bring a saucepan of salted water to a boil. Add about 15 pelmeni; cook until they float to the top, 5 to 7 minutes.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 26.7 g, Cholesterol 132.2 mg, Fat 14.3 g, Fiber 1.1 g, Protein 21.8 g, SaturatedFat 5.2 g, Sodium 327 mg, Sugar 0.7 g
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Melita Burchell
b.melita37@hotmail.co.ukThese pelmeni are the perfect comfort food. They're hearty, flavorful, and always satisfying.
Ana Banana
a.banana@gmail.comI've made this recipe a few times now and it's always a hit with my friends and family.
Ethel Diaz
ethel@aol.comI'm not sure what I did wrong, but my pelmeni turned out really dry.
Sameer ali King
sameera@hotmail.frThis recipe was a good starting point, but I had to make a few changes to get it to my liking.
Haider Jani
hj96@hotmail.co.ukOverall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special.
Sana Batool
s_b57@yahoo.comI would not recommend this recipe.
Gumah Issah
g_i76@hotmail.co.ukI followed the recipe exactly but the pelmeni didn't turn out well.
Pedro Moreno
pedro59@gmail.comThe dough was a little too thick for my liking.
MR. oMg
m@gmail.comThese dumplings were a little too salty for my taste.
Bal kumar Sah
k.bal13@yahoo.comI served the pelmeni with sour cream and dill, and they were delicious.
Chris Green
g.c@hotmail.comThese pelmeni were a great way to use up some leftover beef and pork.
Cory Bradshaw
corybradshaw@gmail.comI cooked the pelmeni in a pot of boiling water, but I think they would also be good fried or baked.
William Lingerfelt
lingerfelt_william@aol.comThe dough was a little sticky at first, but I added a little more flour and it was fine.
Siddhant Das
s60@gmail.comI love that this recipe uses both beef and pork. It gives the pelmeni a really nice flavor.
Alfredo Morales
alfredo_m@hotmail.comThese dumplings were a bit more work than I expected, but they were worth it. They were so delicious and flavorful.
Brian Ssessanga
ssessanga-b@hotmail.comI've made pelmeni before, but this recipe is by far the best. The instructions were clear and easy to follow, and the end result was delicious.
Saidajannatmim Mim
m_s15@gmail.comThese pelmeni were a hit with my family! The filling was flavorful and juicy, and the dough was tender and cooked perfectly. I will definitely be making these again.