MEAT-FILLED DUMPLINGS (PELMENI)
I discovered these dumplings during a short stay in Siberia. These savory little nuggets are what frozen food is all about! Needless to say, in the winter months, refrigeration is not needed. Huge bags are filled with foods and simply stored outside during the interminable winter months. The pelmeni are simply taken out of the bag, popped into a beef or chicken broth or they can be fried in butter. I prefer the boiling method as stated in this recipe. Pelmeni is usually eaten with the inevitable sour cream and maybe with a sprinkle of dill.
Provided by Witch Doctor
Categories Savory Pies
Time 3h30m
Yield 100 pelmeni
Number Of Ingredients 12
Steps:
- Using a food processor, blend the flour with the salt. With the motor still running, add the egg through the feed tube, then pour in the water in a slow, steady stream, until the dough forms a ball around the blade.
- Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton cloth and let stand for 30 minutes.
- Combine all the filling ingredients in a large bowl, stirring until they are thoroughly mixed.
- Divide the dough in half and shape into two balls. Keep one covered with the cloth while working with the other.
- On the floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16th inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 2 inches in diameter. Gather the scraps together into a ball and set aside, covered.
- In a small saucepan, bring 2 cups of salted water to a boil over high heat.
- Set a bowl of the beaten egg white near you.
- Place a scant teaspoon of the filling toward the bottom of one circle. Fold the empty half of the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal.
- Boil the one dumpling for 10 minutes to taste the filling for seasoning.
- Fill and shape the remaining rounds, arranging the dumplings as they are made on a lightly floured baking sheet, about 1 inch apart.
- The pelmeni are usually frozen at this point. Cover the baking sheet with aluminum foil or plastic wrap and place in the freezer until they are completely frozen. When frozen, transfer the pelmeni to a plastic bag.
- To cook the pelmeni, bring 6 quarts of salted water to a boil in a large pot. Drop in half the pelmeni and cook, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface and are cooked through, about 8 minutes. With a slotted spoon, carefully remove the pelmeni to a colander and drain well. Transfer to a deep serving bowl and toss with the butter.
- Cook the remaining pelmeni the same way.
Nutrition Facts : Calories 32.8, Fat 1.5, SaturatedFat 0.7, Cholesterol 7, Sodium 28.3, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 1.5
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Urmy Urmy
[email protected]I'm not sure what I did wrong, but my dumplings turned out terrible. The dough was tough and the filling was dry. I'm going to try a different recipe next time.
Minul islam Mahin
[email protected]These dumplings were a bit of a disappointment. The dough was too thick and the filling was bland. I won't be making them again.
Jaequann Daugherty
[email protected]I'm so glad I found this recipe! These dumplings are delicious and they're so easy to make. I've already made them twice and I'm sure I'll be making them again and again.
MdMominlsaml Momin
[email protected]These dumplings were a hit at my party! Everyone loved them. They're so easy to make and they're always a crowd-pleaser.
Pierre Silly
[email protected]I made these dumplings for my family and they loved them! The dough was light and fluffy and the filling was savory and delicious. I will definitely be making these again.
Choudhary Salman
[email protected]These dumplings were so good! I love the combination of meat and vegetables in the filling. They're also a great way to use up leftover meat.
Natimane Natimane
[email protected]I've never made dumplings before, but this recipe was easy to follow. The dumplings turned out great and I'll definitely be making them again.
Sarmila Dhungana
[email protected]These dumplings were a labor of love, but they were worth it! They were delicious and everyone at the party loved them.
Shadman Shihab
[email protected]I'm not a big fan of dumplings, but I thought I'd give this recipe a try. I was pleasantly surprised! The dumplings were light and fluffy, and the filling was flavorful. I'll definitely be making these again.
jasir bettani
[email protected]I was a little disappointed with these dumplings. The dough was a little tough and the filling was bland. I think I'll try a different recipe next time.
Teresa Faulkner
[email protected]These dumplings were delicious! The dough was perfectly cooked and the filling was flavorful and juicy. I will definitely be making these again.
Hammad Hashmi
[email protected]I've been making these dumplings for years and they're always a hit. I love the combination of meat and vegetables in the filling. They're also a great way to use up leftover meat.
LuxeStyle Curtains
[email protected]I love making these dumplings. They're so easy to make and they always turn out great. I usually make a big batch and freeze them for later.
IFTHKER Hoosain
[email protected]These dumplings were amazing! I made them for my family and they loved them. The dough was light and fluffy and the filling was savory and delicious.
Shazil shoukat Ali Khan
[email protected]The dough was a little tricky to work with at first, but I got the hang of it after a few tries. The dumplings turned out perfectly cooked and the filling was flavorful.
FANEN JAPHET
[email protected]These dumplings were a hit! They were easy to make and tasted delicious. I used a combination of ground beef and pork, but you could use any type of meat you like.