Pelmeni

Name: Pelmeni
Cook time: 118 min
Total time: 118 min
Yield: 6
Cuisine: Rusa
Ingredients: 450 g Wheat flour; 40 g Butter; 1 u Egg; 1 u Onion; 1 clove Garlic; 1 teaspoon Salt; 0.5 teaspoons Black pepper; 300 g Ground Pork; 2 leaves Bay Leaf; 300 g Ground Beef; 200 ml Sour Cream; 1 bunch Dill; 260 ml Water

Medium

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 118 min
Servings: 6

Summary

Russia's boiled dumplings: a thin dough of flour, egg and water wrapped around minced meat and onion and pinched into the shape of a little ear. Boiled in water with bay leaves and served with butter, soured cream and dill.

Ingredients

6 servings

Add to Bring!

450 g Wheat flour (plus extra for the worktop)
40 g Butter
1 u Egg
1 u Onion (grated or very finely chopped)
1 clove Garlic (chopped) (optional)
1 teaspoon Salt (for the dough, plus more for the filling and the cooking water)
0.5 teaspoons Black pepper (freshly ground)
300 g Ground Pork
2 leaves Bay Leaf
300 g Ground Beef (beef)
200 ml Sour Cream (to serve)
1 bunch Dill (chopped)
260 ml Water (200 ml cold for the dough and 60 ml ice-cold for the filling)

Instructions

Mix the flour with the salt, add the egg and cold water and knead into a smooth, firm dough that is not at all sticky. Wrap it in cling film and leave it to rest at room temperature so it relaxes.
40 min
Mix both meats with the onion, garlic, pepper and a level teaspoon of salt. Gradually add the iced water, working it in with your hand until the meat absorbs it and turns sticky. Keep the filling in the fridge.
10 min
Roll out the dough a piece at a time, very thinly (1-2 mm), and cut out 5-6 cm rounds with a glass or cutter. Keep the dough you are not using covered so it does not dry out.
15 min
Put half a teaspoon of filling on each round, fold into a half-moon and seal the edge firmly with your fingers. Wrap the two corners around a finger and press them together to make an ear shape. Set them on a floured tray, not touching.
45 min
Bring a large pan of salted water to the boil with the bay leaves. Cook the pelmeni in batches, stirring at first so they do not stick to the bottom. Once they float, give them another 3 to 4 minutes.
8 min
Lift them out with a slotted spoon, toss with the butter and serve hot with soured cream and chopped dill.

Notes

Pelmeni come from the Urals and Siberia, where families made hundreds at the start of winter and kept them frozen outdoors. They are still ideal for the freezer: lay them out raw and apart on a floured tray and, once hard, bag them up; cook from frozen, allowing a couple of extra minutes. The iced water in the filling is what makes them juicy. Many Russians also dress them with a splash of vinegar or some mustard. As they contain pork, cut one open from each batch to check the meat is no longer pink.