Ingredients
-
-
3
-
1
-
1
-
1
-
-
3/4
-
1/2
-
2
-
1/4
-
-
-
-
-
Directions
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., Honestly useing a food processor is useless. I make these a lot and am able to do it entirely by hand. It is also easier to take the flour and add it to the water and eggs, that way you can’t really go wrong with the ratio of dough to meat, I’ve been looking for this recipe for years! I had fond memories of eating these as a child but no idea what was actually in them. I have to say that three cups of flour weren’t nearly enough for my noodle dough — it was so sticky and gooey I couldn’t even get it out of the food processor. Between getting it out of the food processor and kneading it I probably added another 1 1/2 cups! I’m really surprised that none of the other reviewers seem to have had that problem… once the dough was ok, though, everything else went fine. The pelmeni I grew up with weren’t folded in half, they were little envelopes of meat a square folded into a triangle with the meat in the middle, then the points folded over, so I made mine like that. I also left out the onion and added 1 tsp black pepper and 1 tsp mixed herbs, and boiled them in broth rather than water. With the butter and sour cream, they were perfect, exactly the way I remember them. Thanks for posting this — I’m so grateful to have this recipe!
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Combine All the Filling Ingredients in a Large Bowl, Stirring Until They Are Thoroughly Mixed. |
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4
Done
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Divide the Dough in Half and Shape Into Two Balls. Keep One Covered With the Cloth While Working With the Other. |
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5
Done
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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 Doesnt 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. |
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6
Done
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in a Small Saucepan, Bring 2 Cups of Salted Water to a Boil Over High Heat. |
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7
Done
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Set a Bowl of the Beaten Egg White Near You. |
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8
Done
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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. |
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9
Done
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Boil the One Dumpling For 10 Minutes to Taste the Filling For Seasoning. |
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10
Done
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Fill and Shape the Remaining Rounds, Arranging the Dumplings as They Are Made on a Lightly Floured Baking Sheet, About 1 Inch Apart. |
