Pelmeni
Small half-moon dumplings of thin dough wrapped around a peppery beef-and-pork filling — traditionally made in huge batches and frozen for the winter.
Meat
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose flour
- 1 egg
- 1 cup water
- 1 tsp salt
- 250g ground beef
- 250g ground pork
- 1 onion, very finely minced
- 1/2 tsp black pepper
- Salt, to taste
- 2-3 tbsp ice water (for the filling)
- Butter and sour cream, to serve
Steps
- Combine the flour, egg, water, and salt, and knead into a smooth, firm dough that isn't sticky. Cover and rest for 30 minutes.
- Mix the ground beef, pork, minced onion, black pepper, and salt with the ice water until well combined and slightly sticky.
- Roll the dough out thin (about 2mm) on a floured surface and cut into circles with a glass or cutter.
- Place a small spoonful of filling in the center of each circle. Fold in half to form a half-moon and pinch the edges to seal tightly.
- Bring the two corners of the half-moon together and pinch to form the classic pelmeni shape.
- Either cook immediately in a large pot of salted boiling water for 6-8 minutes until they float, or freeze on a tray first, then bag for storage (adding 1-2 minutes to the boiling time if cooking from frozen).
- Serve hot with butter and sour cream.