Pelmeni (dumplings) Recipe

Simple Pelmeni (dumplings) recipe.

Ingredients

Eggs are not added to the minced meat for pelmeni. Otherwise, the mass will be very dense.

Dough:

• 500 g Wheat flour
• 2 eggs
• 100 ml water
• 100 ml milk
• 1 tbsp sunflower/olive oil without taste or smell
• 1 tsp salt
• 300 g pork
• 300 g beef
• 1 onion
• 2 cloves garlic
• Black pepper and salt are added to the minced meat to taste.

Preparation

Dough:

1. Sift the flour onto the table a couple of times. Make a depression in the mound;
2. Mix eggs with water, milk and salt;
3. Pour the resulting mixture into the depression;
4. We take flour from the edges to the middle and knead a tight dough ;
5. The more we knead the base, the better. Wrap the dough in cling film and put it in the refrigerator for 30-60 minutes.

During this time, we will prepare the minced meat;

Meat

6. Rinse the meat under running water, dry with a paper towel, cut into 5 cm pieces;
7. Chop the onion, peel the garlic;
8. We put the pieces of pork, beef, onion and garlic into the meat grinder one by one;
9. Mix the resulting minced meat well with a spoon, add salt and pepper, spices and pass it through the meat grinder again;

Shaping

10. Sprinkle the table surface with the flour
11. Take out the dough, roll it out into a thin layer and use a glass to make round pieces;
12. Place the minced meat in the center of each piece;
13. We make dumplings wrapping minced meat with dough;

Put into freezer

Cooking

1. Boil water (2+l) in a saucepan
2. Add 1 tbsp vegetable oil, so dumplings will not stick together
3. Add per 1 litre of water:
   • 1 tsp salt
   • 1-2 bayleaves
   • 3-4 peppercorns
4. Put dumplings into the boiling broth;
5. Cook until done. Usually 10-15 minutes depending on size.

Rule of thumb: When the dumplings float to the surface, then cook 3-5 mins;

Serve the dumplings hot with your favorite dressings;

How to cook delicious dumplings:

• The ratio of dough and minced meat should be equal, that is, 1:1;
• Elastic dough. It is better to knead it with milk, so it will be more tender with a pleasant creamy taste. The dough will remain tight for a long time. Therefore, the liquid should be introduced gradually;
• The dough should “rest”. After kneading, it should be wrapped in cling film or covered with a towel. The base should lie for 30-60 minutes. This will make the dough more elastic and easier to work with;
• 1 large onion per 500 grams of minced meat. The minced meat also needs time to rest. As a rule, 20-30 minutes is enough;

Serving

Pelmeni are served with various sauces. Traditional additions include sour cream, butter, mayonnaise and ketchup. A large amount of fresh herbs, black pepper and a little broth in which the semi-finished product was cooked will only make the dish tastier.

If desired, the pelmeni can be deep-fried. This will give you an excellent snack with an appetizing crispy crust!