From ruscusine.com. Here's what they say about this recipe........ Most people associate pelmeni with Siberia, and many recipes and references to the dish call it "Siberian dumplings." Pelmeni probably did originate in Siberia, where hundreds or even thousands could be made, and then frozen and stored outside during the long winters. However, the dumplings became very popular all over Russia. They are closely kin to "pot stickers," "pierogies," and other similar dumplings found in many cultures. The Russian variety traditionally is made of flour, milk, one egg, and salt. The dough is rolled out fairly thin, and cut in circles approximately two inches in diameter. The filling is usually a mixture of minced pork, onions, garlic, salt, and pepper. I'm guessing at the number of servings and the time to make these as I've never made them before and that info wasn't provided with the recipe.
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Units: US | Metric
- 1For making the dough:
- 2Sift the flour with the salt onto a smooth clean surface.
- 3Start adding the mixture of the liquids into the pile of flour in small amounts, trying to incorporate the liquid into as much flour as possible each time.
- 4After a while all the flour will be moistened; keep adding the liquid in small amounts, kneading the dough very vigorously after each time.
- 5The dough might seem soggy right after you add the mixture, but after you beat it for about minute, it takes in the moisture out, and more has to be added, actually.
- 6Keep adding the liquid until the dough becomes mixed throughout very evenly, soft enough to manage, but resilient to the touch, and very stretchy. I usually have 1 or 2 ounces left of the water mixture after the dough is done.
- 7Roll the dough into a ball, wrap in plastic wrap and place in the refrigerator for about 30-40 minutes.
- 8For the filling: to save time, you can load all the ingredients into a good food processor with a meat-cutting blade, and ground them evenly, but not too finely.
- 9Add seasonings to taste.
- 10Now you are ready for the fun part.
- 11To assemble pelmeni, first you have to make thinly rolled circles of dough.
- 12You may roll out large portions of dough and cut the circles out with a glass, or roll out the pieces of dough separately.
- 13The dough should be very thin, approximately 1/32 of an inch, and look translucent.
- 14While one person is making the circles, the others can be putting the filling by tablespoons onto the middle of each circle and sealing the meat tightly.
- 15Fold the circle over in half, squeeze the edges together all the way around, and gradually pinch the edge down as you would on a pie crust, until it looks like a braid.
- 16To make the process go faster, you can use Pelmeni mold.
- 17When you are wrapping, please make sure there are no holes in the dough if there are holes, the meat tends to be hard after cooking.
- 18As you are making the pelmeni, put them onto a flour-dusted plate, and keep dusting between layers, so they dont stick together.
- 19To cook the pelmeni, bring a large pot of salted water or broth (for better flavor) to a boil, and load you pelmeni into the pot.
- 20They will be ready when they float to the top.
- 21Take the pelmeni out with a strainer, and serve hot, drizzled in butter, with lemon juice, vinegar and sour cream in separate dishes to be used as a garnish.
- 22You could also add a small salad made of coarsely chopped tomatoes and cucumbers in sour cream to add some refreshing color and a burst of vitamins.
- 23If you feel you have made too many pelmeni, feel free to freeze them before they are cooked; they keep in a freezer for a very long time.
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Nutritional Facts for Tasty Russian Pelmeni
Serving Size: 1 (98 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 281.6
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 4.4 g
- Cholesterol 90.6 mg
- Sodium 468.8 mg
- Total Carbohydrate 24.8 g
- Dietary Fiber 1.0 g
- Sugars 0.5 g
- Protein 17.2 g