Russian dumplings of Siberian origin with possible influence from the trade routes with Asia, pelmeni are a traditional winter dish, historically frozen outdoors to preserve them for months.
International
Pelmeni
Traditional Russian pelmeni stuffed with meat, authentic step-by-step recipe.
- Russia
- MAIN COURSES
- Light
- medium
50 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 18 g
- Carbohydrates 42 g
- Fat 16 g
Story behind the dish
Preparation
Pelmeni is a Russian preparation with medium difficulty. Reserve about 65 minutes in total (50 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of flour.
- Have ready: 1 egg.
- Have ready: 150 ml of water.
- Have ready: 300 g of mixed minced meat (beef and pork).
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Knead the flour with egg
Knead the flour with egg, water and salt until you obtain a firm dough, let it rest covered for 30 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Watch the exact point indicated; An extra minute can alter the result. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Watch the exact point indicated; An extra minute can alter the result.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Mix the minced meat with the grated onion
Mix the minced meat with the grated onion, salt and pepper until you obtain a juicy filling. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Roll out the dough thin and cut out circles with a pastry cutter.
Roll out the dough thin and cut out circles with a pastry cutter. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Place a small portion of filling in the center of each circle
Place a small portion of filling in the center of each circle, fold in half to form a half moon and seal well. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Join the two tips of the crescent together
Join the two tips of the crescent together, forming the characteristic 'little ear' shape of the pelmeni. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook in boiling salted water for 8-10 minutes until they float.
Cook in boiling salted water for 8-10 minutes until they float, serve with butter, dill and sour cream. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
Chef's tips
- Sealing the edges well is crucial so that they do not open during cooking.
- Pelmeni can be frozen raw on a tray and saved to cook directly from frozen.
Variations
- Siberian pelmeni (stuffed with three meats).
- Fried version after boiling, crispier.
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