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The Hirshon Siberian Pelmeni – пельме́ни


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

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:
  • ¾ lb ground beef
  • ¼ lb ground lamb
  • 1 lb ground pork
  • 1 medium onion, finely diced
  • 1 Tbsp oil
  • 3 garlic cloves, pressed
  • ½ tsp ground pepper
  • ¾ tsp salt
  • 1 tsp hot sauce, optional
  • ***
  • Ingredients/ Ideas for Toppings:
  • One of the following: Melted butter, sour cream, vinegar, ketchup, soy sauce

Instructions

  1. How to Make Pelmeni Dough:

  2. 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.
  3. Shape the dough into a ball, and leave it under plastic wrap in a warm place for 30 minutes.
  4. Heat 1 tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.
  5. Mix together pork, beef, lamb, onion & garlic mix, ¾ tsp salt, ½ tsp ground pepper and 1 tsp hot sauce (optional).
  6. If using a pelmeni mold:
  7. Cut off about tennis-ball-size chunks of dough and roll out into a circle.
  8. Place over mold. Place ½ tsp meat into each pocket space on the mold.
  9. Roll out another chunk of dough and place over the mold.
  10. Use a rolling pin, roll the top, working from the center – outwards until the pelmeni are well-defined.
  11. Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
  12. 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.
  13. Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
  14. If making pelmeni by hand:
  15. 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.
  16. Place 1 tsp pelmeni filling in the center, close the edges and pinch together.
  17. Pinch the corners together to form a diaper shape.
  18. Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.
  19. Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
  20. To Cook Pelmeni:
  21. 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).
  22. 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.
  23. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar.
  • 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
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