Russian Smoked Meat Pelmeni
Pelmeni originally comes from Siberia, where they were prepared and stored frozen during the long, cold winters. The smoked meat version was particularly popular in rural areas, where meat was preserved by smoking. This version has a more distinctive, deeper flavor and is extremely filling. On a cold winter evening, there's nothing better than a warm, fragrant plate of smoked meat pelmeni on the table. The intense, smoky aroma of the food and the combination of soft dough provide a truly homely experience. The key to success is the right meat blend and freshly kneaded dough. It is worth counterbalancing the character of the smoked meat with the acidity of the sour cream, so that the dish gets a balanced flavor. Tip: Try sprinkling it with crispy fried onions – a true Russian classic!
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, then add the salt. Crack in the egg and gradually add the water, mixing as you go. Once the dough comes together, transfer it to a lightly floured surface and knead for 8-10 minutes until you have a smooth and elastic dough. TIP: If it feels too dry, add a few drops of water; if it's too wet, dust with a little flour.
2
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes. Resting the dough will make it easier to roll out and shape.
3
Meanwhile, prepare the filling: finely chop the onion, then mix it with the ground beef and the ground or finely chopped smoked pork. Season with salt and pepper to taste, then mix well. TIP: The distinctive flavor of the smoked meat is quite strong, so don't over-season it.
4
Roll out the dough thinly, to about 2 mm thick. Use a glass or cookie cutter to cut out circles. Place a small spoonful of filling in the center of each circle.
5
Fold the dough circle in half and seal the edges with your fingers. Then, bring the two corners together and pinch them to create the classic pelmeni shape. TIP: Use a slightly moistened finger to seal the edges to prevent them from splitting during cooking.
6
Bring a large pot of salted water to a boil. Cook the pelmeni in batches – for about 6 minutes, until they float to the surface, then cook for another 1-2 minutes to ensure the filling is cooked through.
7
Remove the pelmeni with a slotted spoon and serve hot. Serve with sour cream, and sprinkle with crispy fried onions to taste. TIP: A little freshly ground black pepper on top goes perfectly with the smoky flavors.
