Russian Onion Pelmeni
Pelmeni is one of the most popular dishes in Russian cuisine, and there are many regional variations. The onion version became widespread in some parts of Siberia, where meat was less available, so onions were used as a hearty, sweet filling. Caramelized onions add a special depth to the dish, which is a satisfying dish even without meat. As the onion simmers, its aroma immediately creates a homely feeling. During caramelization, the onion's natural sweetness emerges, harmonizing perfectly with the freshness of the sour cream. When making the dough, make sure it is well-worked and smooth, and the filling is best when the onion is patiently caramelized over low heat. Tip: If you want an extra rich flavor, you can add a little fried butter to the filling.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, then add a teaspoon of salt. Crack in the egg and slowly pour in the water, mixing as you go. Once the dough comes together, place it on a lightly floured surface and knead until smooth for about 10 minutes. TIP: The dough is ready when it's elastic and doesn't stick to your fingers.
2
Cover the dough with a clean kitchen towel and let it rest for 30 minutes. This will allow the gluten to relax, making the dough easier to work with.
3
Meanwhile, prepare the filling. Finely chop the onions. Heat the sunflower oil in a skillet over medium heat, and sauté the onions until translucent. Then, reduce the heat to low and caramelize them for 10-12 minutes, until you have sweet, golden-brown onions. Season with salt and pepper. TIP: Don't rush the caramelization – it's a slow process, but it's what makes the filling so delicious!
4
Roll out the dough thinly – about 2 mm thick – then use a glass or cookie cutter to cut out circles. Place a spoonful of the caramelized onion filling in the center of each circle.
5
Fold the circles in half, and press the edges together firmly to seal in the filling. Bring the corners together and pinch them to create the characteristic pelmeni shape. TIP: Moisten your finger with water to help the dough stick together better.
6
Bring a large pot of salted water to a boil, then gently add the pelmeni. Cook them for 5-6 minutes, until they float to the surface, and then for another 1-2 minutes to ensure they are cooked through.
7
Remove the pelmeni with a slotted spoon, and serve hot. Top with sour cream, and you can even offer a little extra caramelized onion as a garnish.
