Best 5 Pelmeni Soup Recipes

RUSSIAN PELMENI RECIPE + NEW DOUGH RECIPE!

Steps:

• Using the whisk attachment on medium speed, mix together: 2/3 cup buttermilk, 1 tbsp of sour cream 2 cups warm water, 2 eggs and 1 1/2 tsp salt until well blended
• Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended.
• Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup).
• Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 Tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).
• Place the dough on a lightly floured surface.
• Heat 1 tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.
• Mix together pork, turkey, onion & garlic mix, 3/4 tsp salt, 1/2 tsp ground pepper and 1 tsp hot sauce (optional).
• Cut off about tennis-ball-size chunks of dough and roll out into a circle.
• Place over mold. Place 1/2 tsp meat into each pocket space on the mold.
• Roll out another chunk of dough and place over the mold.
• Use a rolling pin, roll the top, working from the center - outwards until the pelmeni are well-defined.
• Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
• Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.
• Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
• Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.
• Place 1 tsp pelmeni filling in the center,
• Close the edges and pinch together.
• Pinch the corners together to form, well... a diaper shape.
• Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.
• Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
• Bring a pot of water to boil (add 1 tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 mintues longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).

RUSSIAN PELMENI

Steps:

• Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
• Dust a baking sheet lightly with 1 tablespoon flour.
• Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
• Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
• Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.

SIBERIAN PELMENI

Steps:

• In a large bowl, combine meat cubes, onion, dill, soaked bread, egg, salt and pepper. Let sit for 2 hours in refrigerator for flavors to combine.
• Grind mixture through a meat grinder 2 times using a medium die. Mixture should be finely pureed and sticky. Cut rounds out of wonton wrapper. Fill each wrapper with 1/2 teaspoon of mixture. Fold over and make tortellini shape. Fold sides over. Place in large saucepan with boiling water and boil for about 3 minutes.
• Serve in deep-dish plates. Divide mushroom slices, beet dice, mint leaves, and dill into between 8 dishes. Add 10 pelmini and pour over consomme.
• Ingredients per serving: .

PELMENI

Steps:

• For the dough: Place the flour, cold water, oil and salt in a food processor and process until a smooth dough ball forms, about 5 minutes. Cover and set aside.
• For the filling: Combine the beef, pork, onions and garlic in a bowl, then sprinkle with salt and pepper and mix well.
• Bring a small pan of water to a boil. Add a tablespoon of the meat mixture and boil just until cooked through, about 3 minutes. Remove from the water and let cool before tasting. Adjust the seasoning of the meat mixture as needed with salt and pepper. Once adjusted, keep the filling in the refrigerator until ready to assemble.
• Divide the dough into 2 equal portions and roll each portion out to 1/8-inch thick over a lightly floured surface, making sure its size is at least 2 inches bigger than the pelmeni mold. Place a layer of dough over the pelmeni mold and place a spoonful of filling over each hole. Lay another piece of dough on top and seal, pressing tightly.
• Place the finished pelmeni on a floured board and let rest for 1 hour, uncovered.
• Bring a large pot of salted water to a boil and gently place the pelmeni in the water. Cook until the pelmeni float, then cook an additional 4 to 5 minutes. Drain and place on a large platter.
• To garnish: Stir the sour cream and vinegar together in a small bowl. Drizzle over the dumplings and garnish with the paprika and some hot sauce.

SIBERIAN PELMENI DUMPLINGS

Steps:

• To make the dough, sift the flour into a bowl. Make a well in the middle and add a pinch of salt, the egg and 100ml water, gradually mixing the flour into it with your hands to form a firm dough. Knead well for 5-7 mins. Cover and chill for 30 mins. In the meantime prepare your fillings.
• Thoroughly mix the meat filling ingredients together in a large bowl with a pinch of salt.
• To make the vegetable filling, heat the oil in a large frying pan and fry the mushrooms, onion, garlic and parsley with the soy sauce for 5 mins. Turn off the heat and stir through the pine nuts and some salt and pepper. Let the mixture cool before handling.
• Roll the dough out on a lightly floured work surface to 1.5mm-thick sheets. For the best results, use a pasta machine.
• Cut out discs of the dough that are about 4-6cm in diameter using a shot glass or pastry cutter. Put a teaspoon of filling in the middle of each disc, then use a wet finger to brush lightly onto the dough around the filling. Fold each in half to make a half-moon shape, pressing down to seal. Fold the dumpling again so that the pointed edges of the moon are stuck together. The dumplings can be cooked immediately or frozen in flat layers in freezer bags to be cooked at a later date, using the same method as below but increasing the cooking time by a couple of minutes.
• To cook, bring about 3 litres of water to the boil in a large saucepan, adding the bay leaves and stock cube. Add the dumplings to the boiling broth in batches of around 10, then cook for 5 mins. They are ready when they float to the surface. The meat ones may take a few minutes more than the veg.
• Ladle the pelmeni into soup bowls with the cooking broth, topping them with the dill, soured cream and black pepper. If you prefer to have them without the broth, use a slotted spoon to move them to a bowl, adding a generous dollop of butter with the dill, soured cream and black pepper.