Russian Pelmeni
The history of Russian pelmeni originates in Siberia, where the long winters and cold weather made it particularly suitable for the spread of durable, freezable foods. Pelmeni - which literally means 'ear of bread' - became a national favorite as small meat dumplings, especially in the 19th century. The classic pelmeni filling is a mixture of beef and pork, often flavored with onions and pepper. Tip: do not skimp on resting and kneading - the secret of good pelmeni is the supple, thin yet shape-retaining dough. This dish is the perfect choice for cold days, as a filling and hearty meal. Served with a bowl of sour cream, perhaps a little vinegar or fresh herbs, it's a true classic Russian experience - whether as an everyday dinner or on a festive table.
Ingredients for this recipe
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Preparation Steps
1
To make the dough, combine the flour, egg, water, and salt in a large bowl. Knead until you get a smooth and elastic dough. Cover and let it rest for 30 minutes.
2
For the filling, combine the ground beef and ground pork in a bowl. Grate the onion into the mixture, season with salt and pepper, and mix thoroughly. If needed, add a little water to make it juicier.
3
Roll out the rested dough thinly, then cut out circles of about 6-7 cm in diameter. Place a small spoonful of filling in the center of each circle.
4
Fold the dough in half, pressing the edges firmly to seal. Then, bring the two corners together and press to create the traditional pelmeni shape.
5
Bring a large pot of salted water to a boil. Cook the pelmeni in batches for 5-7 minutes, until they float to the surface. If using frozen pelmeni, cook for 8-10 minutes.
6
Remove the cooked pelmeni with a slotted spoon and toss with a little melted butter to prevent them from sticking together. Serve with sour cream and a sprinkle of freshly ground black pepper.
7
Tip: Dust the dough with flour while rolling to prevent it from sticking. Pelmeni freeze well – freeze them on a tray first, then transfer them to a freezer bag.
8
Traditionally, Russian pelmeni can also be served with hot broth for a hearty soup.
