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this recipe looks really authentic. I am from Russia and i made pelmeni many different ways. The easiest - when u have right tools. if you dont, than ravioly maker will help a lot. or - buy chinese dumplings sheets and use them. Filling is what really makes this dish. BWY, you can add mushrooms to the recipe - i love it:) Also, you can freese them and boil later. They keep for weeks! My BF likes them with mix of ketchup and hot sauce:)
I've been looking for this recipe for years! I had fond memories of eating these as a child but no idea what was actually in them. I have to say that three cups of flour weren't nearly enough for my noodle dough -- it was so sticky and gooey I couldn't even get it out of the food processor. Between getting it out of the food processor and kneading it I probably added another 1 1/2 cups! I'm really surprised that none of the other reviewers seem to have had that problem... once the dough was ok, though, everything else went fine. The pelmeni I grew up with weren't folded in half, they were little envelopes of meat (a square folded into a triangle with the meat in the middle, then the points folded over), so I made mine like that. I also left out the onion and added 1 tsp black pepper and 1 tsp mixed herbs, and boiled them in broth rather than water. With the butter and sour cream, they were perfect, exactly the way I remember them. Thanks for posting this -- I'm so grateful to have this recipe!
This was delicious! I forgot to include the ice, but it still worked out fine, and tasted delicious. My 3 kids devoured them!
This looks great! I haven't made it yet, but I think I will in the near future. This recipe reminds me of an Armenian dish, very similar to this called [i] mante [/i].
My 8 year old son said "It tastes like Russia!". When we adopted him from St. Petersburg 3 years ago this was one of his favorite foods. We watched him wolf down 20 at one dinner! Since then I've been telling him I would make pelmeni for him but have shyed away from the daunting task. It really wasn't that bad. Making the noodle and the fillings was very easy and once I got a groove going the assembly wasn't took bad! Ochen Vachoosny!
I just read a book by Anthony Bourdain (NYC chef) and he went to Russian & was served pelmeni, i was intrigued so i looked them up on this site. i'm glad i found them. they were a lot easiers to make then i thought they'd be. just took a long time to fill. the filling needed some more "oomph" so i added some soy sauce and ginger. i'm wondering if you can bake them instead of frying or boiling?