Meat Dumplings Pelmeni

Method8 steps · about 1 hr 15 min

1. 1

   Step 1: Pulse the dough flour and 1 teaspoon dough salt in a food processor. With the motor running, add the egg (1) and 225 ml cold dough water. Process about 1 minute until the dough gathers around the blade. Transfer to a bowl, cover and rest for 30 minutes.

   Rest dumpling dough after mixing · 30 minUses 360 g / 3 cups all purpose flour · 1 tsp salt · 1 egg (large) · 225 ml cold water for dough

2. 2

   Step 2: Mix the raw ground beef and pork with the filling’s 2 teaspoons salt and pepper. Blend the onions (2), garlic (4 cloves), filling parsley and dill (½ bunch) with the separate 125 ml filling water; mix this into the meat.

   Uses 450 g extra-lean ground beef · 450 g extra-lean ground pork · 2 tsp salt · pepper · 2 onions (medium) · 4 cloves of garlic · ½ bunch flat-leaf parsley for the filling · ½ bunch dill for the filling

3. 3

   Step 3: Mix the filling thoroughly. Shape a small sample into a meatball and fry until fully cooked, reaching 71°C/160°F in its centre, before tasting. Adjust the remaining raw filling’s seasonings if needed; do not taste it raw.

   Uses Raw seasoned meat and herb filling · Additional salt and pepper, if needed after tasting a cooked sample

4. 4

   Step 4: Divide the rested dough into four balls. Roll one at a time on a lightly floured surface to about 1/16 inch thick. Keep the unused dough covered.

   Uses Rested dumpling dough · Some extra flour for rolling

5. 5

   Step 5: Cut 2–3 inch circles. Put about a teaspoon raw filling slightly off-centre, fold to a half-moon and pinch the edges firmly shut. Crimp if desired. Repeat with all dough, keeping unused filling covered and refrigerated during delays.

   Uses Thin rolled dough sheets · Seasoning-checked raw meat filling

6. 6

   Step 6: Set aside only the pelmeni to cook now. Freeze extras in a lightly floured airtight container so they do not stick; cook frozen pelmeni without thawing.

   Uses Filled raw pelmeni · Some extra flour between dumplings for freezing

7. 7

   Step 7: Bring a large pot of cooking water to a rolling boil with salt and the two bay leaves. Add selected fresh or frozen pelmeni and stir gently to prevent sticking. After they float, cook fresh ones about 3–5 minutes, or frozen ones about 5–7 minutes as the source notes direct. Continue if needed until dough is cooked through and the meat centre reaches 71°C/160°F. Test one dumpling rather than relying on floating alone.

   Uses Selected fresh or frozen raw pelmeni · Water as needed to boil pelmeni · Salt to taste for pelmeni cooking water · 2 bay leaves

8. 8

   Step 8: Drain the cooked pelmeni. Toss gently with melted butter (2 tbsp) and serve with sour cream and separately listed fresh dill or parsley.

   Uses Fully cooked boiled pelmeni · 2 tbsp butter · sour cream · fresh dill or parsley