|Nutritional Guidelines (per serving)|
This recipe for Russian meat dumplings, known as pelmeni or peljmeni, is traditionally filled with ground beef, pork, and sometimes lamb, and 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.
- 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 flour (all-purpose, plus more for dusting)
- For the Filling:
- 1 large onion (finely grated)
- 8 ounces pork (lean, ground)
- 8 ounces ground beef (chuck)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Make the Dough
In a food processor, combine eggs, water, oil, salt and half the flour. Add the remaining flour and process until a smooth dough forms.
Turn out onto a lightly floured surface and knead for about 5 minutes or until no longer sticky. Wrap in plastic and let rest for 30 minutes. The dough can be refrigerated at this point until ready to roll.
Make the Filling
In a medium bowl, combine onion, ground pork, ground beef, salt, and pepper until thoroughly mixed.
Refrigerate, covered until ready to use.
Form the Pelmeni
Cut dough into 8 equal pieces. Keep the rest covered while you roll one piece of dough into a finger-width cylinder. Cut this into 10 pieces. Roll each of the 10 pieces into a 2-inch circle.
Spread 1 teaspoon of filling on the circle almost to the edges. Pick up the circle and fold to create a half-moon, and pinch the edges together, making sure there is no trapped air which could cause them to explode when cooking. Place formed pelmeni on a parchment-lined baking sheet.
Cook the Pelmeni
Place a large saucepan of salted water on to boil. When you have made 10 pelmeni, drop them into the boiling water. When they rise to the surface, boil an additional 1 to 2 minutes. Remove from water with a slotted spoon. Repeat with remaining dough and filling.
Serve boiled dumplings with melted butter, red-wine vinegar, black pepper, and sour cream, if desired. After boiling, pelmeni also can be sautéed in butter until lightly brown.
Alternatively, pelmeni can be rolled out and filled as for pierogi and frozen for later cooking.