A traditional Russian recipe for Homemade Pelmeni filled with juicy chicken and beef filling. You can’t resist these Russian buttery dumplings.
In each and every meal, there are certain ingredients that you shouldn’t miss. Starting off, pelmeni preparation will need several ingredients altogether. You need to have the main ingredients like flour, dough, egg, minced meat, and butter. Optionally, you can choose to have sour cream, plain yogurt or vinegar in your serving.
Now that all required ingredients are on the table, you are ready to go. For starters, you should prepare the dough. Do it with precise caution to avoid wasting your ingredients. In a bowl, you should mix a considerable amount of flour with egg and water. As opposed to the standard pelmeni recipe where ice cold water is used, use lukewarm water instead. It ensures the flour mixes well while improving its tenderness and elasticity to near perfection. More importantly, use the egg white only in the dough preparation. After a period of kneading the dough for complete mixing, refrigerate it for half an hour. It is meant to ensure it is not sticky to surfaces, and this will help in the shaping of perfect dumplings.
After chilling the dough by refrigeration, it is time to cut dumplings out of the dough. First off, roll it into a thin surface, and cut it to round considerable-sized pieces. This way, it will be easier for heat to penetrate and intensively cook the inside. However, here comes the tricky part. Once you have cut rounds out of the dough, you should mound your minced meat to the centre of it. To avoid any errors, ensure the minced meat leaves no openings at the edges. You should avoid it by squeezing just enough meat without tearing the dough. To secure the edges, pinch these edges for securing insidious content. Then, bring them together shaping it to a dumpling.
You were eagerly waiting for the cooking part, weren’t you? Then here you are. Once you make all the preparations, you are ready to cook. You need to add enough salt in water to taste and boil it. Now one after the other, drop the finely prepared pelmeni into this boiling water. You should definitely add olive oil for soothing aroma and to avoid them from sticking together. But how long should they boil until they are fully cooked? For a useful tip, ensure they boil long enough until you can see them float on top of the water. To most, the pelmeni is ready to serve.
On the contrary, you can make them even more delicious and crunchy. After boiling them in oiled, salted water, you can fry them in butter. They will turn into hard, golden brown while soft meat rests inside this “shell.” Thereby, there is no limit to how you can prepare them. It only takes precise cooking technique to achieve this. Try it at home, and it will definitely be well worth to your family and friends.
HOW TO MAKE PELMENI
- Dough for Pelmeni
- Milk- 250 ml
- Egg- 1 large
- Vegetable Oil- 1 tbsp
- Salt- 1 tbsp
- All- purpose flour - 500-550 gm or 3⅔ cups
- Ground chicken- 350 gm
- Ground beef- 350 gm
- Onion ( finely chopped)- 1 large or 2 medium
- Garlic cloves( finely chopped)- 2-3
- Olive Oil- 2 tbsp
- Black pepper- ½ tsp
- Bay leaves- 2-3
- Salt- To Taste
- Dry dill/ fresh dill leaves- 2 tbsp
- Melted butter
- Sour cream with vinegar
- In a large bowl combine flour with egg. Mix well.
- Add oil, salt & pour milk. Knead the dough. You might require less or more milk( it depends on the quality of your flour).
- Form a ball, cover with plastic and leave for 40-45 minutes.
- Heat 2 tbsp of olive oil in a skillet. Saute the chopped onion till golden.
- In a large bowl combine ground chicken, ground beef, the sauteed onion and chopped garlic. Add pepper,salt &dry dill. Mix well and leave for 15-20 minutes.
- If using Pelmeni Mold ( It is perfect for those who want to save time and efforts).
- Roll out your dough to cover the Pelmeni mold, place the filling in the hollows, cover with a second sheet of dough, roll over with your rolling pin several times and Pelmeni will fall out easily.
- Take a cutting board.Sprinkle with some flour. Arrange Pelmeni on it and put in the freezer. When completely frozen, transfer Pelmeni into large ziploc bags. Keep them in the freezer up to 2 months.
- If you don't have a Pelmeni Mold, Make by hands!
- Divide dough into 2-3 pieces. Form 3 balls.
- Roll out each ball into 2 mm thick flat disc. Using a glass ( 7 cm in diameter), cut out small round discs.
- Put 1 tsp of filling into each dough disc. Pinch the edges together. Make sure the edges are well pinched together. Freeze Pelmeni.
- How to cook Pelmeni
- In a pan (I used a pan capacity 4.5 liters) bring water to boil. Add salt , bay leaves and Pelmeni.
- Cook until they float on the surface for 5-7 minutes, stirring occasionally.
- Drain them using a slotted spoon.
- Serve with melted butter or sour cream and vinegar.