a ravioli-like meat-filled dumpling that is well-liked across Russia. Serve with yellow mustard, vinegar, or sour cream (sour cream is preferable). You may enjoy the deliciousness of pelmeni for the next several days by freezing any extras that are still on your baking sheet after you’ve finished making them and then transferring them to a plastic bag.
| Prep Time: | 1 hr |
| Cook Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 ⅔ cups all-purpose flour
- 1 teaspoon salt
- 4 eggs
- ⅔ cup water
- 1 pound ground pork
- 1 pound ground beef
- ½ cup water
- ½ onion, finely chopped
- salt and ground black pepper to taste
Instructions
- 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.
- To make the process much easier, find helpers: someone to roll out the dumpling skins and someone to fold them together.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 5 g |
| Sodium | 327 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I have made pelmeni many times. I like this recipe and always add a bit of my own touches. Like part of the filling with smoked salt and use the rest as this recipe suggests. Adding water to the filling makes them a juicy little dumpling. I eat them with butter and sour cream, sometimes make them golden brown and add a bit of caramelized onions on the top of them