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Pelmeni Recipe (Meat Dumplings)

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The BEST homemade Pelmeni recipe ! Thin dough rolled out and filled with season ground meat then cooked. These pelmeni are a authoritative smasher in russian cuisine good like red Borscht and Olivier Salad .

Pelmeni recipe with a meat filling in a bowl with fresh dill and sour cream.

WHAT are PELMENI?

Pelmeni are meat dumplings originating from Siberia, Russia ( though some claim Ural ). They have become so democratic and served in most european homes and restaurants .
The unleavened dough is filled with temper ground kernel and boiled, then tossed in butter and served with false skim or vinegar .
What is the difference between Pelmeni and Pierogi? You use the same unleavened boodle in both but pierogi traditionally are stuffed with a potato filling and larger while pelmeni are stuffed with anchor meat and smaller in size. Some regions in Poland and Eastern Russia use the terms interchangeably.

Reading: Pelmeni Recipe (Meat Dumplings)

Are Vareniki and Pelmeni the same? They both use the like dough, but the woof and size are what differentiates them. Vareniki can be filled with a fresh filling, sauerkraut, or even sauteed vegetables and larger in size while pelmeni are filled with prime kernel .

WHAT IS PELMENI DOUGH MADE WITH?

traditional pelmeni boodle is made with water, egg, salt, and flour. however, I love what milk does to the dough. The dough comes out soft and ductile and so comfortable to work with. If you ’ ve never tried adding milk to the dough, you must give it a try .

HOW TO MAKE PELMENI DOUGH-

Making boodle for pelmeni is sol easy and we have a detailed post on How to Make Pelmeni dough HERE .

In a large mixing bowl, add water, milk and whisked egg, give the mixture a quick stir.
Add the flour and mix until combined.
Allow the dough to rest for 15-30 minutes.

WHAT FILLING DO YOU USE FOR PELMENI?

The most traditional kernel used for pelmeni filling is pork and beef. however, we love adding establish chicken to the fill up a well .

HOW TO MAKE PELMENI FILLING-

Grate the onion on the protruding side of a box grater.
In a bowl, mix together the ground chicken and pork, onion, garlic, salt, pepper, dill, vinegar and water.

How to Shape Pelmeni?

Pelmeni may be shaped with a determine or by pass, we ’ ll blend over both in detail .

MAKE PELMENI WITH MOLD:

We love THIS mold for shaping pelmeni. It ’ second cheap and works capital .

Generously dust pelmeni mold with flour, so the dough won’t stick.
Cut off and roll out enough dough to cover the pelmeni mold. Be sure to roll the dough almost paper thin.
Fill each hole with meat, don’t overfill the holes or you’ll have a hard time getting the pelmeni out.
Roll out another dough to cover the top of the filled meat, this one can be a little smaller than the first since it won’t be filled.
With a rolling pin, press on the dough and keep rolling until the shapes of the pelmeni are separated.
Flip over the mold and gently push out the pelmeni, you can do so by hitting the edge of the mold against a cutting board. Transfer pelmeni to a well-floured plate or platter and repeat until remaining dough and filling is used.

MAKE PELMENI BY HAND-

Be certain your function surface is liberally covered with flour along with your rolling pins so the boodle doesn ’ deoxythymidine monophosphate pin .

Divide the dough into three equal parts and shape each part into a ball.
Take one ball and roll out the dough until thin. We don’t like a lot of dough in our pelmeni so I roll out the dough super thin. It’s easier to roll out if you are going from the center of the dough outwards.
Take the dough and begin by overlapping until all the dough is used and the shape looks like an accordion. Cut the dough into even strands, the bigger the strands, the bigger the dumpling will be.
Once cut, stack the strands and cut into even squares.
Add meat to the center of the squares.
To shape the pelmeni, take one square and bring together to close the square securing the ends. Then, shape the ends into a dumpling.

HOW TO COOK PELMENI-

FRESH– If cooking freshly made pelmeni, bring a pot of water to a boil, season with salt to taste and add a bay leaf. Once the water is boiling, add the meat dumplings and cook 2-3 minutes.
FROZEN– bring a pot of water to a boil, season with salt to taste and add a bay leaf. Once the water is boiling, add the meat dumplings and cook 3-4 minutes.
FRY– To fry cooked pelmeni, add the dumplings to a skillet with butter and cook until desired crispiness is reached and pelmeni are heated.

CAN I FREEZE PELMENI?

Yes, pelmeni is highly democratic to freeze. Because they are a act messy and time-consuming, you typically make several batches at once and freeze the dumpling. They can stay freeze for 2-3 months in a deep-freeze bag .

TO FREEZE: Generously dust a cutting board or plate and lay out the dumplings in a single layer, don’t overcrowd. Dust tops with flour. Freeze until completely hard (time will vary depending on your freezer). Once frozen, transfer to a plastic storage bag.

HOW TO SERVE RUSSIAN PELMENI?

Once cooked, strain the pelmeni and transfer to a serving bowl. Add cubed butter and toss to coat and serve. Add fresh dill before serving.
Dumplings are traditionally served with sour cream or vinegar. I add hot sauce or Sriracha to my sour cream for some heat.

TIPS FOR THE BEST PELMENI-

Be sure to keep the working surface generously covered with flour at all times. (This means countertop, rolling pin and any plates used.)
Keep the dough that you aren’t using covered tightly so it doesn’t become dry.
Don’t speed the process, the dough really does need to rest.
Vegeta is an amazing seasoning to add to the filling, add some if you enjoy Vegeta. It can be added when boiling the water as well.
Don’t overcook the dumplings. They will start to fall apart and become mush.
Store leftover dumplings in an air-tight container. Like any pasta, it will dry out and not taste pleasant.
The SECRET to the most delicious filling and not having that taste in your mouth after you’re done eating is vinegar. So don’t skip the vinegar in the filling.

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MORE RUSSIAN RECIPES-

We grew up on russian and ukrainian cuisine, we contribution so many recipes of russian cuisine ! here are some of our most democratic recipes :