Russian Pelmeni Recipe New Dough

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RUSSIAN PELMENI



Russian Pelmeni image

Pelmeni are traditional Russian meat-filled dumplings. Making pelmeni is favorite family pastime in the long winter months. These dumplings are a common convenience food - big batches can be frozen and quickly boiled or fried on demand.

Provided by Volnushka

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h15m

Yield 12

Number Of Ingredients 11

1 egg
1 teaspoon vegetable oil
1 teaspoon salt
¾ cup warm water
3 cups all-purpose flour
1 tablespoon all-purpose flour
18 ounces ground beef
1 small onion, chopped
1 ½ tablespoons ice-cold water
1 tablespoon coarse salt
freshly ground pepper to taste

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.

Nutrition Facts : Calories 212.2 calories, Carbohydrate 25 g, Cholesterol 41 mg, Fat 7.3 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 2.7 g, Sodium 800 mg, Sugar 0.4 g

RUSSIAN PELMENI RECIPE + NEW DOUGH RECIPE!



Russian Pelmeni Recipe + New Dough Recipe! image

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 2h10m

Number Of Ingredients 15

2/3 cups buttermilk
1 Tbsp sour cream
2 large eggs
2 cups warm water
1 1/2 tsp salt
7 cups plus 6 Tbsp unbleached all-purpose flour
1 lb ground turkey
1 lb ground pork
1 medium onion (finely diced)
1 Tbsp olive oil
3 garlic cloves (pressed)
1/2 tsp ground pepper
3/4 tsp salt
1 tsp hot sauce (optional)
Melted butter (sour cream, vinegar, ketchup)

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).

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