Ingredients
Units
Scale
- Ingredients for Pelmeni Dough:
- high-grade wheat flour - 600 g
- water - 250 ml
- refined sunflower oil - 2 tbsp
- chicken egg - 1
- salt - a pinch
- sugar - a pinch
- ***
- Ingredients for Pelmeni Filling:
- 3/4 lb ground beef
- 1/4 lb ground lamb
- 1 lb ground pork
- 1 medium onion, finely diced
- 1 Tbsp oil
- 3 garlic cloves, pressed
- 1/2 tsp ground pepper
- 3/4 tsp salt
- 1 tsp hot sauce, optional
- ***
- Ingredients/ Ideas for Toppings:
- One of the following: Melted butter, sour cream, vinegar, ketchup, soy sauce
Instructions
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How to Make Pelmeni Dough:
- Create a mound of flour on the work surface. Make a hole in the top and add in the egg, sunflower oil, salt, and sugar. Gradually knead the dough, adding a little water until it stops sticking to your hands and the table. This will take at least 10 minutes.
- Shape the dough into a ball, and leave it under plastic wrap in a warm place for 30 minutes.
- Heat 1 tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.
- Mix together pork, beef, lamb, onion & garlic mix, ¾ tsp salt, ½ tsp ground pepper and 1 tsp hot sauce (optional).
- If using a pelmeni mold:
- Cut off about tennis-ball-size chunks of dough and roll out into a circle.
- Place over mold. Place ½ tsp meat into each pocket space on the mold.
- Roll out another chunk of dough and place over the mold.
- Use a rolling pin, roll the top, working from the center – outwards until the pelmeni are well-defined.
- Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
- Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.
- Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
- If making pelmeni by hand:
- Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.
- Place 1 tsp pelmeni filling in the center, close the edges and pinch together.
- Pinch the corners together to form a diaper shape.
- Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.
- Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
- To Cook Pelmeni:
- Bring a pot of water to boil (add 1 tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot).
- Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 mintues longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl.
- Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 1539.46 kcal
- Sugar: 4.43 g
- Sodium: 1582.4 mg
- Fat: 56.82 g
- Saturated Fat: 20.25 g
- Trans Fat: 1.03 g
- Carbohydrates: 182.25 g
- Fiber: 6.84 g
- Protein: 67.31 g
- Cholesterol: 258.92 mg