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Pelmeni

Pelmeni (Meat Dumplings)Russian Meat Dumplings

In a large bowl, mix ground beef, onion, dill, salt and black pepper and about 1 cup of water (enough to make soft mixture). Set aside.

 

Pelmeni Dough

Mix the flour and salt in a large bowl. Form the flour into a pile with a well in the center, either in the bowl or on a flat surface. Crack the eggs into the well. With one hand, mix the dough until it starts to combine. Add the cold water with other hand until the dough begins to stick together. Start kneading, adding more flour as needed to keep it from sticking, until the dough is smooth and fairly stiff. Wrap in plastic wrap or a moist towel and allow to rest for one hour or more.

 

Roll out Pelmeni Dough; cut into 3" circles. Add more flour if needed to avoid sticking. Place 1 tablespoon of filling on each dough round. Brush edges with water. Fold to form half moons, pinch opposite ends to one another to seal. Repeat with remaining balls of dough. Brush Pelmeni with beaten egg white. Bring a large pot of salted water to boil. Without crowding, drop Pelmeni into boiling water, stirring to prevent sticking, until the Pelmeni come to the surface, about four minutes. Remove with slotted spoon. Melt butter over medium heat and drizzle over Pelmeni, or serve Pelmeni with sour cream.

 

*Pelmeni recipe derived from Food Geeks.

*Pelmeni dough recipe derived from Extra Schmaltz.

*Pelmeni image (C) Bernd Hutschenreuther (2006). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license. Permission is granted to copy, distribute and/or modify image under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.

 

Food Fare: Russian RecipesSimilar recipe: Pierogi (Polish Dumplings).

 

Related Link:

Food Fare Culinary Collection: Russian Kitchen

 

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