Russian Pelmeni Meat Dumplings (Peljmeni)
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The Spruce / Diana Chistruga
Nutritional Guidelines (per serving) | |
---|---|
399 | Calories |
21g | Fat |
16g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings: 4 to 5 | |
Amount per serving | |
Calories | 399 |
% Daily Value* | |
Total Fat 21g | 27% |
Saturated Fat 7g | 33% |
Cholesterol 261mg | 87% |
Sodium 1117mg | 49% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 2g | 7% |
Protein 33g | |
Calcium 94mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This recipe for Russian meat dumplings, known as pelmeni or peljmeni, is traditionally filled with ground beef, pork, and sometimes lamb. It's then served with red wine vinegar, black pepper, and melted butter. Mushroom, sauerkraut, and vegetable fillings exist in other regions of Russia.
The word pelmeni describes the ear-shaped appearance of these dumplings, similar to Polish uszka, or "little ears," a smaller version of Polish pierogi.
To make the job go faster, the dough and filling can be made ahead and the dumplings can be assembled and cooked the next day.
Ingredients
- For the Dough:
- 2 large eggs (room temperature)
- 2/3 cup water (tepid)
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 3 1/4 cups all-purpose flour (plus more for dusting)
- For the Filling:
- 1 large onion (finely grated)
- 8 ounces ground lean pork
- 8 ounces ground chuck beef
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper (plus more for serving)
- For Serving: melted butter, red wine vinegar, and sour cream
Steps to Make It
Note: while there are multiple steps to this recipe, the dumplings are broken down into categories to help you plan for preparation and cooking.
Make the Dough
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Gather the ingredients.
The Spruce / Diana Chistruga
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In a food processor, combine the eggs, water, oil, salt, and half of the flour.
The Spruce / Diana Chistruga
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Add the remaining flour and process until a smooth dough forms.
The Spruce / Diana Chistruga
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Turn out onto a lightly floured surface and knead for about 5 minutes or until no longer sticky.
The Spruce / Diana Chistruga
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Wrap in plastic and let rest for 30 minutes. The dough can be refrigerated at this point until ready to roll.
The Spruce / Diana Chistruga
Make the Filling
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Gather the ingredients.
The Spruce / Diana Chistruga
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In a medium bowl, combine onion, ground pork, ground beef, salt, and pepper until thoroughly mixed.
The Spruce / Diana Chistruga
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Refrigerate, covered until ready to use.
The Spruce / Diana Chistruga
Form the Pelmeni
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Cut the dough into 8 equal pieces.
The Spruce / Diana Chistruga
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Keep the rest covered while you roll one piece of dough into a finger-width cylinder.
The Spruce / Diana Chistruga
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Cut the dough into 10 pieces.
The Spruce / Diana Chistruga
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Roll each of the 10 pieces into a 2-inch circle.
The Spruce / Diana Chistruga
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Spread 1 teaspoon of filling on the circle, almost to the edges.
The Spruce / Diana Chistruga
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Pick up the circle and fold to create a half-moon
The Spruce / Diana Chistruga
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Pinch the edges together, making sure there is no trapped air that could cause them to explode when cooking.
The Spruce / Diana Chistruga
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Place formed pelmeni on a parchment-lined baking sheet.
The Spruce / Diana Chistruga
Cook the Pelmeni
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Place a large saucepan of salted water on to boil. When you have made 10 pelmeni, drop them into the boiling water.
The Spruce / Diana Chistruga
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When the pelmeni rise to the surface, boil an additional 1 to 2 minutes.
The Spruce / Diana Chistruga
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Remove from water with a slotted spoon. Repeat with remaining dough and filling.
The Spruce / Diana Chistruga
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Serve boiled dumplings with melted butter, red wine vinegar, black pepper, and sour cream, if desired. Enjoy.
The Spruce / Diana Chistruga
Tips
- Pelmeni can be rolled out and filled as for pierogi and frozen for later cooking.
- After boiling, pelmeni also can be sautéed in butter until lightly browned.
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