Pelmeni

Pelmeni

Ingredients:

Ingredients for Pelmeni Dough:

  • 2/3 cups buttermilk
  • 1 Tablespoon sour cream
  • 2 large eggs
  • 2 cups warm water
  • 1 and 1/2 tablespoon Salt
  • 7 cups and 6 Tablespoons of unbleached all-purpose flour

Ingredients for Pelmeni Filling:

  • 450g ground turkey
  • 450g ground pork
  • 1 Onion (finely diced)
  • 1 Tablespoon olive oil
  • 3 garlic cloves (pressed)
  • 1/2 tablespoon Pepper
  • 3/4 tablespoon Salt
  • 1 tablespoon hot sauce (optional)

Ingredients/ Ideas for Toppings:

  • Butter (melted)
  • Sour cream
  • Vinegar
  • Ketchup

 

Steps:

How to Make Basic Vareniky or Pelmeni Dough:

  1. Using the whisk attachment on medium speed, mix together: ⅔ cup buttermilk, 1 tablespoon of sour cream, 2 cups warm water, 2 eggs and 1½ tablespoon salt until well blended.
  2. Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended.
  3. Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup).
  4. Add the rest of the flour 1 Tablespoon at a time, until the dough is no longer sticking to the sides of the bowl. Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).
  5. Place the dough on a lightly floured surface.

How to Make Pelmeni Filling:

  1. Heat 1 tablespoon of oil in a medium skillet. Add onion and saute until golden and soft.
  2. Add garlic and saute another minute.
  3. Mix together pork, turkey, onion & garlic mix, ¾ tablespoon salt, ½ tablespoon ground pepper and 1 tablespoon hot sauce (optional).

If using a pelmeni mold:

  1. Cut off about tennis-ball-size chunks of dough and roll out into a circle.
  2. Place over mold. Place ½ tablespoon meat into each pocket space on the mold.
  3. Roll out another chunk of dough and place over the mold.
  4. Use a rolling pin, roll the top, working from the center to outwards until the pelmeni are well-defined.
  5. Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
  6. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.
  7. Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

If making pelmeni by hand:

  1. Shape a portion of the dough into a maximum 5 cm thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 3,5 cm circle with rolling pin.
  2. Sprinkle rolling pin and surface with flour if needed.
  3. Place 1 tablespoon pelmeni filling in the center, close the edges and pinch together.
  4. Pinch the corners together to form, well… a diaper shape.
  5. Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.
  6. Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

To Cook Pelmeni:

  1. Bring a pot of water to boil (add 1 tablespoon salt for a large soup pot, or 1 tablespoon salt for a smaller 4 quart pot).
  2. Add frozen pelmeni and return to a boil. They should float to the top, then boil for 3 mintues longer (or until meat is fully cooked).
  3. Drain pelmeni and place them in a clean bowl.
  4. Toss pelmeni with butter and sprinkle with dill (optional).
  5. Serve them warm with ketchup, sour cream or vinegar .

Other recipes / drinks

Discover some other traditional recipes from Russia.

Moskovskaya Vodka

Moskovskaya Vodka

or simply Moskovskaya vodka is an early Russian brand of vodka introduced in 1894 by the Russian state vodka monopoly. Its production was stopped (along with other strong spirits) with the introduction of the World War I prohibition in Russia. The brand was restored in 1925 in the Soviet Union. Moskovskaya has been recognized by […]

Stroganoff Beef

Stroganoff Beef

Ingredients: 900g lean boneless sirloin (trimmed of fat and gristle) or 900g bottom round steaks, in one piece (trimmed of fat and gristle) 2 teaspoons salt 1⁄2 teaspoon fresh ground pepper 4 tablespoons butter 1 medium onion (thinly sliced) 1 tablespoon flour 1 teaspoon mustard powder (or 1 Tablespoon prepared Dijon style mustard) 1⁄2 cup […]

Russian Salad

Russian Salad

Ingredients: 1 cup shelled peas 125 g carrots (peeled and diced) 125 g french beans (stringed and cut) 1 large potato (boiled, peeled and cubed) 3 cups mayonnaise sauce 1 Tablespoon Salt 1 Tablespoon black Pepper (freshly powdered) 1 Tablespoon mustard powder   Steps: Boil or steam the chopped vegetables, to bite like consistency, drain […]

Pozharskie

Pozharskie – Salmon Burgers

Ingredients: 700g salmon fillet 1 onion 1 egg 2 tablespoons vegetable oil 70g butter 2 tablespoons breadcrumbs Half teaspoon salt   Steps: Prepare the onion and salmon. Place the butter into the freezer. Chop the onion into pieces and transfer into a blender or a food processor. Chop finely. Transfer the onion into a medium […]

Blini with Smoked Salmon

Ingredients: 1 stick of butter (1/2 cup) ⅓ cup buckwheat or whole wheat flour ⅔ cup all purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 egg ¾ cup plus 2 Tablespoons milk 250g smoked salmon, thinly sliced ¼ cup sour cream or creme fraiche Dill, chives (for garnishing)   Steps: In a small […]

Kamchatka King Crab

Ingredients: 1,5 – 2 kg king crab legs and claws 1 stick of butter Lemon wedges (for garnish)   Steps: Melt the butter in a small pan and keep warm on its lowest setting. Set a steamer tray inside a large pot and pour enough water inside to steam the crab. Remember, you are only […]

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close