pelmeni

Classic Russian Pelmeni recipe. Soft dough filled with ground pork and chicken filling, cooked and served with sour cream.

Pelmeni Recipe (Meat Dumplings)

recipe of homemade dough

lb pork

chicken

onion,

garlic cloves,

½ tsp salt

¼ tsp ground black pepper

tsp vinegar

water

Tbsp dill, chopped

vegeta (if adding Vegeta, use less salt and add Vegeta to taste)

Make a batch of our classic pierogi (pelmeni) dough.

dough-

In a large bowl, mix all the ingredients for the filling until well incorporated.

Cover and set aside until ready for use.

meat filling:

To shape with mold, roll out enough dough to cover mold.

Fill holes with meat.

Roll out another dough and cover the meat.

With a rolling pin, roll over the top of mold until edges of the molds protrude.

Gently push out pelmeni.

shape pelmeni-

Add enough water to completely cover pelmeni once added.

Bring water to a boil and season.

Cook 2-3 minutes once the pelmeni float to the top.

Serve the meat dumplings with sour cream.

cook dumplings-

Chicken pelmeni is one of the best ground chicken recipes. These homemade dumplings are best served tossed in butter and topped with sour cream or a drizzle of vinegar and freshly cracked pepper.

Chicken Pelmeni {Homemade Russian Dumplings}

whole milk (room temperature)

butter

salt

all purpose flour

lb chicken thighs (boneless, skinless, ground or very finely chopped)

tsp kosher salt

tsp Black ground pepper

garlic powder (or 1 garlic clove pressed)

tbsp onion powder (or 1 medium onion diced)

Butter

Sour cream

white vinegar

In a mixer bowl fitted with a hook attachment, combine 2 cups milk, 1  egg, 1 tsp salt, and 3 cups of flour. Mix on low speeds until thoroughly combined.

Add 2 more cups of flour and mix to combine. Add 1/2 cup room temperature butter and knead until a smooth dough that doesn&#x27;t stick to the sides of the bowl forms. Cover with kitchen towel and let rest for j to 1 hour, at room temperature.

How to make the pelmeni dough

Put the 2 lbs chicken thighs (about 12 pcs), 2 tsp garlic powder, 2 tsp pepper, 2 tsp salt and the 1 fresh onion (if using) through the meat grinder or through the food processor and pulse, and then process to create filling.

Meanwhile, make the ground chicken filling

Work with one section at a time and roll the dough thin on a very lightly floured surface. The dough should be just slightly larger than the size of your pelmeni mold (if using).

Dust the pelmeni mold with flour and place the dough on top. Fill each cavity of the mold with about 1 tsp of the filling. Then add a second layer of rolled out dough on top.

Go over it with a roller firmly, sealing the two layers of dough together. Continue to press and roll with the roller until you can see edges of the pelmeni mold through. Invert the mold and shake out the pelmeni onto a very lightly floured surface. Continue until all dough and filling are used.

Form the pelmeni with a mold

Divide dough into 4. Work with one piece at a time, keep the rest covered.

Roll 1 piece on a lightly floured surface then use an inverted glass or a 3 inch cookie cutter to cut out circles. Collect the scraps between cutouts and add them together, rolling back out. Keep adding all scraps throughout the process. Fill each circle with about 2 tsp of filling.

Fold each circle in half then seal the edges together by pressing them firmly. Bring the two ends together and pinch them together, creating the iconic pelmeni shape.

Form the pelmeni by hand

Freeze the pelmeni on a well-floured baking sheet for about 3-4 hours. Then transfer to a ziplock bag and store in the freezer for up to 1 month. When ready to cook, do not thaw, just add frozen pelmeni to boiling water &amp; follow the instructions below.

To freeze pelmeni for later:

Bring 4 quarts water &amp; about 2 tablespoons salt to a boil over high heat. Once boiling, cook the Russian dumplings in batches of 20 – 25 by dropping them into the water &amp; immediately stirring with a spoon to prevent them from sticking. From the time the water comes to a boil again (and the pelmeni have floated to the top), cook for 5 minutes, or until they are soft, but still hold together. Remove one and taste it to make sure they&#x27;re soft and cooked through. Do not overcook, or the dough will lose its filling. While cooking, add 1 tablespoon of butter to a large bowl. Remove pelmeni from the water with a colander, allowing all of the water to drip off before adding them to the bowl. Let the Russian dumplings sit over the butter for about a minute, then carefully shake to coat in butter. This will prevent them from sticking to each other &amp; add extra flavor.

To serve: Serve with a dollop of sour cream or a drizzle of distilled white vinegar and freshly ground black pepper.

How to cook pelmeni

Манты - традиционное мясное блюдо народов Центральной Азии, Турции, Монголии, Кореи

Манты

Для теста:

яйцо - 1 шт.

соль - 1 ч.л.

вода

Для фарша:

баранина/говядина - 1 кг

500 грамм

зира - 1 ч.л.

https://www.youtube.com/watch?v=Anh64UYD4-I

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Манты - Рецепт Бабушки Эммы

Pelmeni are the Russian version of dumplings. They&#039;re mostly served on cold winter days with sour cream or just butter.

Pelmeni (Russian Dumplings)

flour

eggs

lb ground meat (pork, chicken, turkey,

onion

tbsp salt (to taste)

tsp pepper (to taste)

sour cream

Unsalted Butter

Combine

Sift the flour and salt into a large mixing bowl. Add the eggs and mix until incorporated. Add water.

Knead

Using a stand mixer, mix the dough until smooth. Sprinkle flour onto a flat work surface.

Pelmeni Dough

Filling

In a large bowl, mix the ground meat, grated onion, salt, and pepper with your hands until well-combined.

Pelmeni Filling

Roll

To save time, use a pelmeni mold to shape the dumplings. To do so, roll out a flat piece of dough and place it on the well-floured mold. Fill each hole with meat.

Fill

Make another flat, round piece of dough and place it on top. Sprinkle with flour and use a rolling pin to roll over the dough until each dumpling is separated.

Finish

Flip the mold over and shake out the pelmeni. Dust them with flour. At this point, you can either freeze them for later or boil them to eat immediately. 

By Hand (Optional)

Alternatively, you can make the pelmeni by hand. To do so, roll the dough out and cut small circles out of it using a cookie cutter. Place the meat mixture in the middle and fold over the sides into a half-moon shape, pinching the edges together to secure the filling inside. Connect the two corners together. Repeat until you have no dough or meat mixture left.

Assemble the Pelmeni (Mold or By Hand)

Boil

Bring a large pot of salted water to boil. Add the pelmeni in. Once they float to the top, they are finished and ready to be taken out. Strain the pelmeni with a colander. Drizzle them with butter and serve with a side of sour cream. Enjoy!

Boil the Pelmeni

This Pelmeni recipe for Russian dumplings is cold-weather comfort food that features homemade dough stuffed with a savory meat filling, and is delicious served with sour cream and fresh dill.

Pelmeni Recipe (Russian Dumplings)

milk (or more water)

all-purpose flour (plus more for kneading and rolling out)

beef (85% to 90% lean)

onion (finely grated)

garlic (crushed)

dill

apple cider vinegar (or distilled vinegar)

Worcestershire sauce ((optional))

tamari sauce (or soy sauce (optional))

black pepper

Sour Cream

herbs (such as dill

Whisk together the milk, water, and egg in a medium bowl.

Whisk together the salt and flour in a large bowl.

Stir the wet ingredients into the dry ingredients half at a time. Knead the dough a bit with your hands inside the bowl. Add additional flour (usually up to 1/2 cup) if needed to help the dough reach the right consistency and no longer sticks to the sides of the bowl.

Drape a tea towel over the top of the bowl and let the dough rest for 30 minutes.

For the Dough:

Use your hands to mix together all ingredients in a large bowl until well-combined. Cover and refrigerate 10 minutes.

For the Filling:

Lightly dust a large baking tray with flour. This is where you’ll place your dumplings once they’re filled.

Divide the dough into 4 equal portions and roll each into a ball. Leave 3 balls in the bowl and lay a piece of plastic wrap directly on top.

Flour your work surface where you’ll roll out the dough. Place 1 dough ball on the floured surface and roll it out with a floured rolling pin until it’s fairly thin.

You can use a round cookie cutter (about 2 1/2 inches in diameter) to stamp out circles. Alternatively, you can slice the dough into 2 1/2 inch squares; either use a knife with a ruler to guide you, or use a pizza cutter.

Place about 1 teaspoon of filling in the center of each piece of dough. Fold the dough over onto itself, and then pinch the outer edges together.

Put the Pelmeni onto the floured tray and dust with a little flour.

Spread the dumplings out evenly on the tray, trying not to let any of them touch.

Put the tray into the freezer until the Pelmeni is completely frozen, about 2 to 3 hours.

Once frozen, transfer the dumplings to a zip-top plastic bag. Label the bag with the date and contents, and freeze for up to 3 months.

To Shape the Pelmeni:

Bring a pot of salted water to a vigorous boil.

Add the frozen Pelmeni (about 10 per serving) and gently stir once to help prevent them from sticking together.

Once the dumplings float, let them boil for 3 minutes.

Drain well.

To Cook the Pelmeni:

If desired, add butter to the hot Pelmeni. Dollop on a little sour cream. Sprinkle on a little fresh dill or chives.

Serve warm.

To Serve Pelmeni:

These are so delicious! I love the fresh dill on top.

A couple of hours??? More like 4 hours lol. But it was great fun and I love you too. It's your turn to pick the next recipe ;-)

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Top 5 pelmeni recipes from across the web

The most viewed pelmeni recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed pelmeni recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine