Pelmeni, a traditional Russian dish, are small, meat-filled dumplings that are typically served with a dollop of sour cream or a savory sauce. The dumplings are made with a simple dough of flour, water, and salt and are filled with a variety of meats and vegetables, such as ground beef, pork, lamb, onions, and cabbage. Pelmeni can be boiled, fried, or baked and are a delicious and hearty meal that can be enjoyed by people of all ages.
Here are our top 5 tried and tested recipes!
RUSSIAN PELMENI
Pelmeni are traditional Russian meat-filled dumplings. Making pelmeni is favorite family pastime in the long winter months. These dumplings are a common convenience food - big batches can be frozen and quickly boiled or fried on demand.
Provided by Volnushka
Categories Main Dish Recipes Dumpling Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
- Dust a baking sheet lightly with 1 tablespoon flour.
- Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
- Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
- Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 25 g, Cholesterol 41 mg, Fat 7.3 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 2.7 g, Sodium 800 mg, Sugar 0.4 g
MEAT-FILLED DUMPLINGS (PELMENI)
I discovered these dumplings during a short stay in Siberia. These savory little nuggets are what frozen food is all about! Needless to say, in the winter months, refrigeration is not needed. Huge bags are filled with foods and simply stored outside during the interminable winter months. The pelmeni are simply taken out of the bag, popped into a beef or chicken broth or they can be fried in butter. I prefer the boiling method as stated in this recipe. Pelmeni is usually eaten with the inevitable sour cream and maybe with a sprinkle of dill.
Provided by Witch Doctor
Categories Savory Pies
Time 3h30m
Yield 100 pelmeni
Number Of Ingredients 12
Steps:
- Using a food processor, blend the flour with the salt. With the motor still running, add the egg through the feed tube, then pour in the water in a slow, steady stream, until the dough forms a ball around the blade.
- Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton cloth and let stand for 30 minutes.
- Combine all the filling ingredients in a large bowl, stirring until they are thoroughly mixed.
- Divide the dough in half and shape into two balls. Keep one covered with the cloth while working with the other.
- On the floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16th inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 2 inches in diameter. Gather the scraps together into a ball and set aside, covered.
- In a small saucepan, bring 2 cups of salted water to a boil over high heat.
- Set a bowl of the beaten egg white near you.
- Place a scant teaspoon of the filling toward the bottom of one circle. Fold the empty half of the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal.
- Boil the one dumpling for 10 minutes to taste the filling for seasoning.
- Fill and shape the remaining rounds, arranging the dumplings as they are made on a lightly floured baking sheet, about 1 inch apart.
- The pelmeni are usually frozen at this point. Cover the baking sheet with aluminum foil or plastic wrap and place in the freezer until they are completely frozen. When frozen, transfer the pelmeni to a plastic bag.
- To cook the pelmeni, bring 6 quarts of salted water to a boil in a large pot. Drop in half the pelmeni and cook, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface and are cooked through, about 8 minutes. With a slotted spoon, carefully remove the pelmeni to a colander and drain well. Transfer to a deep serving bowl and toss with the butter.
- Cook the remaining pelmeni the same way.
Nutrition Facts : Calories 32.8, Fat 1.5, SaturatedFat 0.7, Cholesterol 7, Sodium 28.3, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 1.5
PELMENI (RUSSIAN-STYLE BEEF DUMPLINGS)
Provided by Food Network
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- For the filling: Combine the beef, salt, pepper and onion in a stand mixer fitted with the paddle attachment and slowly mix together.
- For the dough: Line a baking sheet with parchment paper and set aside.
- Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Knead the dough into a ball, then roll into a log shape.
- Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon beef mixture in the center of the dough circle. Fold circle into a half-moon and seal the edges. Bend the dumplings while pinching center and bringing the edges together. (Shape will be similar to a tortellini.) Place on the lined baking sheet. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to help them hold their shape.
- Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
- Plate and garnish with fresh green onion, dill, salt, pepper and sour cream.
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
SIBERIAN PELMENI DUMPLINGS
Challenge yourself in the kitchen with these fantastic Siberian pelmeni dumplings. With a mixture of lamb and veg fillings, enjoy with the accompanying broth
Provided by Alissa Timoshkina
Categories Dinner
Time 2h
Yield Makes 100 (50 of each filling)
Number Of Ingredients 21
Steps:
- To make the dough, sift the flour into a bowl. Make a well in the middle and add a pinch of salt, the egg and 100ml water, gradually mixing the flour into it with your hands to form a firm dough. Knead well for 5-7 mins. Cover and chill for 30 mins. In the meantime prepare your fillings.
- Thoroughly mix the meat filling ingredients together in a large bowl with a pinch of salt.
- To make the vegetable filling, heat the oil in a large frying pan and fry the mushrooms, onion, garlic and parsley with the soy sauce for 5 mins. Turn off the heat and stir through the pine nuts and some salt and pepper. Let the mixture cool before handling.
- Roll the dough out on a lightly floured work surface to 1.5mm-thick sheets. For the best results, use a pasta machine.
- Cut out discs of the dough that are about 4-6cm in diameter using a shot glass or pastry cutter. Put a teaspoon of filling in the middle of each disc, then use a wet finger to brush lightly onto the dough around the filling. Fold each in half to make a half-moon shape, pressing down to seal. Fold the dumpling again so that the pointed edges of the moon are stuck together. The dumplings can be cooked immediately or frozen in flat layers in freezer bags to be cooked at a later date, using the same method as below but increasing the cooking time by a couple of minutes.
- To cook, bring about 3 litres of water to the boil in a large saucepan, adding the bay leaves and stock cube. Add the dumplings to the boiling broth in batches of around 10, then cook for 5 mins. They are ready when they float to the surface. The meat ones may take a few minutes more than the veg.
- Ladle the pelmeni into soup bowls with the cooking broth, topping them with the dill, soured cream and black pepper. If you prefer to have them without the broth, use a slotted spoon to move them to a bowl, adding a generous dollop of butter with the dill, soured cream and black pepper.
Nutrition Facts : Calories 477 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.5 milligram of sodium
Tips:
- When making the dough, use a combination of all-purpose flour and bread flour for a chewy texture. Bread flour has a higher protein content, which helps the dough hold its shape during cooking.
- Make sure the dough is well-rested before rolling it out. This will help prevent it from shrinking or tearing during cooking.
- Use a sharp knife or pastry cutter to cut the dough into circles. This will help ensure that the dumplings are even in size and cook evenly.
- Don't overcrowd the dumplings in the pot when cooking them. They should have enough space to float freely in the water.
- Cook the dumplings until they are floating and cooked through. This will take about 3-4 minutes.
- Serve the dumplings immediately with your favorite dipping sauce.
Conclusion:
Pelmeni are a delicious and versatile dish that can be enjoyed in many different ways. They are perfect for a quick and easy meal or as a special occasion dish. With a little practice, you can make pelmeni that are just as good as the ones you would find in a restaurant. So next time you're craving a hearty and satisfying meal, give pelmeni a try!
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