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Pelmeni Dumplings

Pelmeni Dumplings

by CulinaryNomad
Preparation : 35 mins ·Cooking : 25 mins•Serves 4
For Kids
Vegetarian
Side
Lunch
Appetiser

Ingredients

Serves

people
2
cupsall-purpose flour
2/3
cupwarm water
1
egg
1/2
teaspoonsalt
1/2
poundground beef or a mix of beef and pork
1
small onion, finely chopped
salt
pepper
Sour cream or melted butter
Fresh dill or parsley for garnish (optional)

Nutritional information

Calculated based on standard values with available measurements and may therefore not be accurate

  • Energy2168 kcal
  • Protein105 g
  • Total Lipid (Fat)38 g
  • Cholesterol197 mg
  • Saturated Fatty Acids15 g
  • Monounsaturated Fatty Acids17 g
  • Polyunsaturated Fatty Acids1 g
  • Carbohydrate363 g
  • Sugars16 g
  • Fiber16 g
  • Calcium1635 mg
  • Iron34 mg
  • Magnesium47 mg
  • Phosphorus435 mg
  • Potassium685 mg
  • Sodium1832 mg
  • Zinc14 mg
  • Copper0 mg
  • Selenium48 µg
  • Vitamin A7 µg
  • Vitamin E0 mg
  • Vitamin B61 mg
  • Vitamin B126 µg
  • Vitamin K4 µg

Instructions

Step 1

Prepare the Dough:

In a large mixing bowl, combine the flour and salt. In a separate bowl, whisk together the egg and warm water. Make a well in the center of the flour mixture and pour in the egg-water mixture. Mix until the dough comes together and knead it for about 5-7 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Step 2

Prepare the Filling:

In a mixing bowl, combine the ground meat, finely chopped onion, salt, and pepper. Mix well until the filling is thoroughly combined.

Step 3

Assemble the Pelmeni:

Roll out the rested dough on a lightly floured surface to about 1/16-inch thickness (quite thin). Use a round cookie cutter or a glass with a 2-inch diameter to cut out circles from the dough. Place a small amount of the meat filling (about 1/2 to 1 teaspoon) in the centre of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges tightly to seal the dumpling. You can also crimp the edges with a fork for a decorative touch.

Step 4

Assemble the Pelmeni:

Roll out the rested dough on a lightly floured surface to about 1/16-inch thickness (quite thin). Use a round cookie cutter or a glass with a 2-inch diameter to cut out circles from the dough. Place a small amount of the meat filling (about 1/2 to 1 teaspoon) in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges tightly to seal the dumpling. You can also crimp the edges with a fork for a decorative touch.

Step 5

Serve:

Serve the pelmeni hot, drizzled with melted butter or topped with sour cream. Garnish with fresh dill or parsley if desired.

Recipe Story

In the heart of Russia, where the winters are cold and unforgiving, there exists a culinary delight that warms the soul with every bite. It's a dish that transcends time and geography, a testament to the resilience of the human spirit, and it goes by the name of pelmeni. Join me on a journey through the Siberian hinterlands, where these savoury little parcels of joy have been a staple for centuries.

Pelmeni, with their humble origins, speak volumes about the resourcefulness of the Russian people. Born out of necessity, they were crafted to withstand the relentless winters of Siberia. Picture this: fur-clad Siberian nomads, huddled around a flickering fire, crafting these delectable dumplings. They mixed simple ingredients, flour, water, and a smattering of meat, into a hearty dough, creating pockets of sustenance that could be stored for months.

These dumplings bear a striking resemblance to other beloved dumpling varieties from around the world, like the Italian tortellini or the Chinese wonton. It's a testament to the universality of the human experience—our collective craving for comfort food in a warm, doughy embrace.

But pelmeni have a charm all their own. Whether they're filled with ground beef, a mixture of meats, or even wild game, they carry the rich flavors of Russia's vast landscapes. The dough, rolled thin as a Siberian winter frost, envelopes the filling, creating a perfect balance between chewy and tender.

As we delve into the world of pelmeni, we'll explore the variations and regional twists that make each bite a revelation. From the bustling streets of Moscow to the remote villages of Siberia, each corner of this vast nation has its own interpretation of these dumplings. We'll also uncover some fun facts, like how pelmeni are traditionally eaten with sour cream or butter, adding a creamy richness that elevates the dish to heavenly heights.

So, let's embark on this epicurean adventure into the heart of Russia, where pelmeni beckon with their warm, savoury embrace, offering a taste of tradition, history, and the indomitable spirit of a people who've turned humble ingredients into a culinary masterpiece.

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