Pelmeni Soup Recipes

RUSSIAN PELMENI

Steps:

• Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
• Dust a baking sheet lightly with 1 tablespoon flour.
• Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
• Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
• Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.

LAZY PELMENI SOUP

Steps:

• Start a soup pot with 2 quarts of water, 1 carrot, 1 celery stick, a bayleaf, and salt. I add about a cup of frozen chicken broth too. Let it cook till you have prepared the meat.
• Combine the ground meat with the finely chopped onion and salt and pepper to taste. Now add the meat to the soup by making little meatballs. I do not worry about making them round, just like little meat chunks.
• Let it cook for about 10 minutes.
• Add the noodles and cook till done (my package says 8 minutes).
• Remove the carrots, celery, and Bayleaf and serve.

EASY PELMENI (MEAT DUMPLINGS)

Steps:

• Combine all the dough ingredients and knead until a soft dough forms. Let rest 30 minutes.
• Meanwhile, make the meat filling by combining all the filling ingredients. Set aside.
• Portion dough into 10 pieces then roll out each piece into a circle. Dust flour over the mold and place one piece of dough over the mold. Fill each hole with meat then top with another piece of dough.
• Using a rolling pin, roll tightly over the top, then invert Pelmeni onto a floured tray. Flash Freeze or Boil 8 minutes.

PELMENI

Steps:

• Mix ground chicken, onion, salt, and pepper together in a bowl.
• Sift all-purpose flour and 1/2 cup whole wheat flour together in a bowl. Add 1/2 teaspoon salt.
• Whisk milk and egg together in a small bowl. Pour over flour mixture; mix until dough comes together.
• Turn dough out on a lightly floured work surface. Knead, adding the remaining 1/2 cup whole wheat flour, until dough is elastic. Divide dough into 4 pieces.
• Roll out 1 piece dough to 1/16-inch thickness. Cut into circles with a 2-inch cookie cutter or water glass. Place 1 teaspoon chicken mixture in the center. Brush edges with water. Fold over into a half-moon shape and seal edges. Repeat with remaining dough and chicken mixture.
• Fill a large pot with water; add remaining 1/2 teaspoon salt and bay leaf. Bring to a boil. Cook pelmeni in batches until they float to the top, about 5 minutes per batch. Transfer to a platter using a slotted spoon.

30-MINUTE PELMENI RECIPE

Steps:

• In a large bowl, mix all the ingredients for the filling until well incorporated. Cover and set aside until ready for use.
• Cut the square wonton wrappers into circles using kitchen shears.
• Working in batches, layout the wrappers on a floured surface. Add a teaspoon of the meat filling in the center of each wrapper.
• Dip finger in water and run it around the edge of the wrapper. Fold the wrapper in half over the filling and seal tightly. Then shape into a dumpling.
• Bring water to a boil and season with salt (or Vegeta) and a bay leaf.
• Add the pelmeni to the water. Once they float, cook 2-3 minutes or until filling is fully cooked. DON'T overcook the dumplings, they will start to fall apart.
• Remove the pelmeni from the water with a large skimmer or gently dump into a strainer.
• Toss pelmeni with butter and serve with sour cream or desired toppings.
• Enjoy, friends!

RUSSIAN PELMENI RECIPE + NEW DOUGH RECIPE!

Steps:

• Using the whisk attachment on medium speed, mix together: 2/3 cup buttermilk, 1 tbsp of sour cream 2 cups warm water, 2 eggs and 1 1/2 tsp salt until well blended
• Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended.
• Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup).
• Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 Tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).
• Place the dough on a lightly floured surface.
• Heat 1 tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.
• Mix together pork, turkey, onion & garlic mix, 3/4 tsp salt, 1/2 tsp ground pepper and 1 tsp hot sauce (optional).
• Cut off about tennis-ball-size chunks of dough and roll out into a circle.
• Place over mold. Place 1/2 tsp meat into each pocket space on the mold.
• Roll out another chunk of dough and place over the mold.
• Use a rolling pin, roll the top, working from the center - outwards until the pelmeni are well-defined.
• Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
• Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.
• Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
• Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.
• Place 1 tsp pelmeni filling in the center,
• Close the edges and pinch together.
• Pinch the corners together to form, well... a diaper shape.
• Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.
• Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
• Bring a pot of water to boil (add 1 tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 mintues longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).

PELMENI SOUP

Steps:

• For the pelmeni: Put the flour, milk, oil, egg, 1/2 cup water and 1/2 teaspoon salt together in stand mixer bowl and mix on medium-high speed until dough starts pulling from the side. Take it out of the bowl and place on a floured surface. Knead by hand for 2 to 3 minutes and place back in bowl. Cover with plastic wrap and rest for 30 minutes before using. Divide into 2 balls of dough.
• Mix together ground chicken and onion in a bowl and add some salt and pepper. Sprinkle flour on a pelmeni mold and roll out first ball of dough to fit the mold. Drape on top of the mold and press lightly. Fill the holes with the chicken mixture. Roll out the second ball and drape on top. Trim the edges. With a large rolling pin, start rolling gently at first and then more firmly until the shape cuts through. Turn the mold around and tap out the pelmenis.
• For the soup: Add the stock, tomatoes, mushrooms and half the dill to a small pot and bring to a boil. Add the pelmenis and let boil until they float on top, 5 to 7 minutes. Divide soup among 4 bowls and add dollops of sour cream and the rest of the dill.

PELMENI

Steps:

• For the dough: Place the flour, cold water, oil and salt in a food processor and process until a smooth dough ball forms, about 5 minutes. Cover and set aside.
• For the filling: Combine the beef, pork, onions and garlic in a bowl, then sprinkle with salt and pepper and mix well.
• Bring a small pan of water to a boil. Add a tablespoon of the meat mixture and boil just until cooked through, about 3 minutes. Remove from the water and let cool before tasting. Adjust the seasoning of the meat mixture as needed with salt and pepper. Once adjusted, keep the filling in the refrigerator until ready to assemble.
• Divide the dough into 2 equal portions and roll each portion out to 1/8-inch thick over a lightly floured surface, making sure its size is at least 2 inches bigger than the pelmeni mold. Place a layer of dough over the pelmeni mold and place a spoonful of filling over each hole. Lay another piece of dough on top and seal, pressing tightly.
• Place the finished pelmeni on a floured board and let rest for 1 hour, uncovered.
• Bring a large pot of salted water to a boil and gently place the pelmeni in the water. Cook until the pelmeni float, then cook an additional 4 to 5 minutes. Drain and place on a large platter.
• To garnish: Stir the sour cream and vinegar together in a small bowl. Drizzle over the dumplings and garnish with the paprika and some hot sauce.