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How to Make Pelmeni
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My trip to Russia finally inspired me to learn how to make my favourite Russian dish: Pelmeni. What makes this kind of dumpling different from well-known Asian dumplings, is the dough. It is a simple dough mixture that gives it a different texture, almost pasta-like.They are staple of Russian cuisine, and making them is not hard, only very time consuming! So this is a great recipe to make with a partner or two.

Ingredients

You will need the following materials:

  • Flour
  • 1 egg (the recipe I followed said 2 eggs, but in retrospect, I think one is enough)
  • Salt & Pepper
  • Ground beef (you can have 2 parts beef and 1 part pork if you really want traditional)
  • 1 Onion
  • Garlic
  • 3/4 of Water

Other materials include 2 large bowls, large round cookie-cutter, a pot, cutting board, wooden spoon, and a clean counter top area.

Step 1: How to Make the Dough

You want to start with the dough so you can leave it in the fridge for 30-60 mins while you work on the meat filling.

First, measure out 2 cups of flour into a bowl, then crack an egg and mix the egg in until the whole batter is a consistent texture. Next, you slowly mix in 3/4 cup of water and mix until the dough is even throughout. If you find the dough too sticky, mix in some flour, a little at a time until it is manageable. If it’s too dry, slowly add a quarter cup of water or less. You may find yourself using your hands to knead the dough thoroughly. Lastly, wrap it in clear film and leave it in the fridge to settle.

 

Step 2: How to Make the Filling

Chop 1 whole onion and several garlic cloves to your taste. If you have a food processor, I recommend using it for the onions. I don’t, but I also don’t mind the texture of onion. Mix this into the ground beef, and add salt and pepper.

 

  Step 3: Forming the Pelmeni

This is the part that takes a while! You can now take the dough out of the fridge. Sprinkle a good amount of flour on your counter and dust your hands, then roll out the dough until it is fairly thin. It should be no more than half a centimeter. Then using a round shape (such as a cookie cutter or cup) cut large circles, about 3 inches wide. Anything smaller will make it difficult to add the filling.cut

fold
Using a small spoon, measure out about a table spoon of the meat filling and place it in the middle of the circle. Then fold it in half and pinch tightly along the edges.final look

To give the pelmeni it’s traditional shape, you then have to pinch and pull the ends towards each other and pinch them together so it looks like the picture above.

Now keep making them until you are out of dough!

 

Step 4: Boiling

At this point, you can pack some of the pelmeni away to the freezer for another time. The rest can go into a pot. Add water and a sprinkle of salt. Make sure they are fully immersed in the water. You will know they are ready when they start to float. It should take about 10 minutes, depending on how large of a batch you are making.
boil


Step 5: Add the Toppings

Russian Pelmeni is incomplete without the typical toppings, such as sour cream and dill. I don’t like dill much, so I use green onion instead.

final 2

And voila! Your meal is ready to be pleasantly consumed! Bon apetit! Man…I’m hungry now.

Let me know if you try this recipe out and how did you like it. Don’t forget to check out this incredible breakfast sandwich inspired by my Peruvian roots:

Is there an ethnic meal you love to make? What are some of your favourite cultural foods? Let me know in the comments below!

Tags : Recipe
Elizabeth

The author Elizabeth

Traveller . Day dreamer.