Pelmeni are a traditional Russian dumpling that is a staple of the country's cuisine. These delightful parcels of dough are typically filled with a seasoned mixture of ground meat, vegetables, and herbs, then boiled and served with a variety of accompaniments, typically sour cream. The dough for pelmeni is simple, made with flour, eggs, and water, and the filling can be made with a variety of meats, including beef, pork, lamb, or even fish. Vegetables commonly used in the filling include onions, carrots, and cabbage, and the herbs and spices used can vary widely depending on personal preference. Pelmeni can be enjoyed on their own as a main course or as part of a larger meal. They can also be frozen and stored for later use, making them a convenient option for busy weeknights.
This article features two different recipes for pelmeni: a classic recipe using ground beef and pork, and a vegetarian recipe using lentils and mushrooms. Both recipes provide step-by-step instructions to guide you through the process of making these delicious dumplings from scratch. Whether you are a seasoned cook or a beginner in the kitchen, you are sure to find these recipes easy to follow. So gather your ingredients, put on your apron, and let's get cooking!
RUSSIAN PELMENI
Pelmeni are traditional Russian meat-filled dumplings. Making pelmeni is favorite family pastime in the long winter months. These dumplings are a common convenience food - big batches can be frozen and quickly boiled or fried on demand.
Provided by Volnushka
Categories Main Dish Recipes Dumpling Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 25 g, Cholesterol 41 mg, Fat 7.3 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 2.7 g, Sodium 800 mg, Sugar 0.4 g
PELMENI (RUSSIAN-STYLE BEEF DUMPLINGS)
Provided by Food Network
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- For the filling: Combine the beef, salt, pepper and onion in a stand mixer fitted with the paddle attachment and slowly mix together.
- For the dough: Line a baking sheet with parchment paper and set aside.
- Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Knead the dough into a ball, then roll into a log shape.
- Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon beef mixture in the center of the dough circle. Fold circle into a half-moon and seal the edges. Bend the dumplings while pinching center and bringing the edges together. (Shape will be similar to a tortellini.) Place on the lined baking sheet. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to help them hold their shape.
- Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
- Plate and garnish with fresh green onion, dill, salt, pepper and sour cream.
BEEF AND PORK PELMENI (RUSSIAN DUMPLINGS)
A meat-filled dumpling similar to a ravioli that is popular throughout Russia. Serve with sour cream or yellow mustard or vinegar (sour cream recommended). Place the extra pelmeni you have just made that are still on your baking sheet in the freezer until frozen and move to a plastic bag so you'll have pelmeni goodness available for the next few days.
Provided by STF
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- Stir flour and 1 teaspoon salt together in a bowl.
- Stir eggs and 2/3 cup water together in a separate bowl. Pour into the flour mixture; mix until dough is combined. Turn dough out onto a floured work surface; knead until smooth, about 6 minutes. Place dough in a plastic bag.
- Combine pork, beef, water, and onion in a separate bowl; season filling with salt and pepper.
- Turn dough back onto the work surface. Roll and divide into long snakes about 3/4-inch thick. Cut into 3/4-inch-wide segments; flatten into 2-inch circles using a rolling pin.
- Place a 1-inch-wide scoop of the filling on each dough circle. Fold dough over filling; pinch edges shut. Pinch the 2 opposing corners together behind the flat edge. Place pelmeni on a floured baking sheet.
- Bring a saucepan of salted water to a boil. Add about 15 pelmeni; cook until they float to the top, 5 to 7 minutes.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 26.7 g, Cholesterol 132.2 mg, Fat 14.3 g, Fiber 1.1 g, Protein 21.8 g, SaturatedFat 5.2 g, Sodium 327 mg, Sugar 0.7 g
SIBERIAN PELMENI (RUSSIAN RAVIOLI)
Provided by Craig Claiborne
Categories pastas, project, appetizer
Time 35m
Yield About 48 pelmeni
Number Of Ingredients 14
Steps:
- Prepare dough as directed.
- Heat tablespoon of butter in small skillet, add onion and garlic. Cook, stirring, until wilted and scrape into mixing bowl.
- Add ground beef and veal, salt, pepper and Tabasco sauce. Blend well by hand.
- Roll out dough and fill in desired fashion into 48 or more pelmeni.
- Drop pelmeni into rapidly boiling water and cook to desired degree of doneness, 5 minutes or longer.
- Serve pelmeni in soup bowls with hot consomme, or serve with melted butter with sour cream, mustard and vinegar on the side. The usual serving of pelmeni as a main course is 12 to 16.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams
PELMENI (RUSSIAN RAVIOLI)
These can be served as a soup in the broth you boil them in or drained out and served alone. If serving as a soup, tossing in a little fresh dill and a dollop of sour cream is highly recommended.
Provided by Erin K. Brown
Categories Meat
Time 4h30m
Yield 100 each, 25-30 serving(s)
Number Of Ingredients 8
Steps:
- Finely dice the onions.
- Mix raw hamburger, onions, salt, and pepper together.
- Blend all the dough ingredients together and roll out.
- Use a 3-3/8" diameter dough press (or dumpling maker) to cut out rounds of dough.
- Fill with ~1 tbsp of filling and seal shut.
- Lay out on a tray (making sure they are not touching), separate layers with wax paper and freeze.
- Once frozen, they will keep in the freezer for several weeks.
- When ready to make, drop directly into boiling water or broth and cook until they float (~5 minutes). A little vegetable oil can be added to keep them from sticking together.
PELMENI (RUSSIAN RAVIOLI)
This can be served as a main dish, as a pasta side, or as a soup in the broth you boil them in. Recipe & Photo: allrussianfoods.com
Provided by Ellen Bales
Categories Pasta Sides
Time 4h30m
Number Of Ingredients 10
Steps:
- 1. Finely dice the onions.
- 2. Mix raw meat, onions, salt and pepper together in a large bowl.
- 3. Blend all the dough ingredients together and roll out.
- 4. Use a 3-3/8 inch diameter dough press (or dumpling maker) to cut out rounds of dough.
- 5. Fill with 1 Tbsp. of filling and seal shut.
- 6. Lay out on a tray (making sure they are not touching); separate layers with wax paper, and freeze.
- 7. Once frozen, they will keep in the freezer for several weeks.
- 8. When ready to make, drop directly into boiling water or broth and cook until they float (about 5 minutes). A little vegetable oil can be added to keep them from sticking together.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the pelmeni will taste. Look for high-quality ground beef, pork, or lamb, and use fresh vegetables.
- Make sure the dough is thin: The dough should be thin enough to be able to see through it when it is rolled out. This will help the pelmeni cook evenly.
- Don't overcook the pelmeni: Pelmeni are best when they are cooked just until they are tender. Overcooking will make them tough and chewy.
- Serve pelmeni with your favorite sauce: Pelmeni can be served with a variety of sauces, such as sour cream, butter, or a tomato-based sauce. You can also add your favorite toppings, such as grated cheese, chopped onions, or fresh herbs.
Conclusion:
Pelmeni are a delicious and versatile dish that can be enjoyed in many different ways. Whether you are looking for a quick and easy weeknight meal or a special occasion dinner, pelmeni are sure to please everyone at the table. So next time you are in the mood for something different, give pelmeni a try.
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