A traditional and delicious recipe for hand-made Russian pelmeni filled with a pork and beef, flavored with onions and garlic! They are cheap and tasty – and you’ll recall your childhood. You will have enough for about 6 dinners with this recipe, so if you are up for suffering through the process once, you will have a nice stash of these in the freezer. Serve these in a good quality chicken broth, or boil and butter them up, then dip in sour cream, vinegar or ketchup.It is so common to eat pelmeni ( dumplings) everywhere in Russian speaking countries. This dish is very filling; usual serving per person is around 10 pelmeni each. It doesn't take long to cook them, but the preparation process can take up to one hour. If you make more of them, you can store them in your freezer for later. I prefer them fried, however the boiled soup version is much healthier. Definitely a must try dish, I hope you enjoyed it! They are lovely on a cold winter day. The dough is what really makes pelmeni what they are. When making the dough it's important to not overdo with the liquid. The dough has to be dense and elastic, so that later it could be rolled out very thin.
- 600 g pork
- 400 g beef
- 4 medium onions
- 2-3 cloves garlic
- 1 tbsp salt
- 1 tsp nutmeg
- 1 tbsp pepper
- 2 Bay leaves
- Vegetable Stock
- 1 large egg
- 100 ml water
- 100 ml milk
- 1/2 tsp salt
- 400-500 g plain flour
- 2 tbsp olive oil
- Add flour into your stand mixer.
- Whisk together eggs, water, milk, oil and salt in glass or a jug.
- Combine your wet mixture with dry and keep adding in small amounts until your dough comes together. Knead the dough in your mixer for 5-8 minutes.
- Add flour to your flat surface, and then knead the dough by hand for another 3 minutes.
- Cover the dough with cling film and place in the fridge and let rest for at least 30 minutes.
- To make the filling, add your onions, garlic and splash of water into the food processor. Blitz everything together until you get nice smooth mass. You can also do this by hand with a grater!
- In a large bowl, add minced pork with minced beef, salt and pepper and your onion garlic mixture. Mix everything together really really well.
- Roll dough out on floured work surface into large circle or rectangle, to about the thickness of pasta sheets. Make sure you add four constantly onto the surface, dough and your rolling pin, as the dough will be sticky.
- Use 1 1/2 inch round cookie cutter and cut as many circles as possible. Place 1 teaspoon of filling onto each circle.
- Flour hands well and shape pelmeni by pinching together the seams, forming a semi-circle then bringing the two edges together. Place prepared pelmeni onto floured board until ready to cook. Use all the scraps of dough and roll out again. You can also use a dumpling mould to make pelmeni. Just use one sheet of rolled dough onto your mould, add the filling and then add second sheet and roll until pelmeni start to fall out.
- If you want to freeze them for later, just place floured board into the freezer for 30 min and then in a plastic bag. Pelmeni will last up to 6 months in the freezer.
- To cook pelmeni,add butter and oil int a frying pan and fry them for 10 min with the lid on top, tossing and turning them over. Serve with sour cream! Enjoy!