Nothing like quarantine boredom to bring out your old childhood recipes! I remember having pelmeni regularly for dinner. It was an easy and fast snack that can be dressed up with sour cream (how Russian), butter or even pesto.
Pelmeni is basically a Russian version of world famous ravioli or dumplings. Typically filled with a ground meat (beef, turkey or pork). You can shape pelmeni by hand or use a mould. I highly recommend investing in the KitchenAid pasta roller to make the process of rolling out the dough fasted and less laborious.
It’s a family affair. One person is rolling out the dough and cutting out the circles, another person is adding the filling and shaping them makes things go faster and more enjoying. A bottle of nice red won’t hurt in the process.
- 350g bread flour
- 120g water
- 6g salt
- 1 egg
- To prepare the dough, sift the flour into a mixing bowl. Make a hole in the center of the flour. Add the egg and begin mixing. Gradually add salted water and mix until all the flour is incorporated. Using a stand mixer fitted with a dough hook will make the job very easy. The dough should be dry to the touch when fully incorporated.
- Cover the dough and let it rest for 30 minutes.
- Prepare the meat filling by combining the beef and pork meat, onion, salt and pepper.
- Roll the dough out about 2 mm thick on the Kitchen Aid pasta roller attachment.
- Cut into 3-3.5″ circles.
- Fill each circle with meat filling (1 heaping Tbsp).
- Dip your finger in water and wet the edge of the dough around the meat filling (this will help glue when you fold the dough)
- Fold the circle in half and crimp well.
- Bring the ends together and crimp.
*You can freeze your pelmeni to cook later or jut set a side for a few minutes*
- Bring water to rolling boil in a large pot over high heat. Drop pelmeni into boiling water. Wait till it starts to boil again, turn the heat to medium, and cook for 10-15 minus until the dough is soft.
*You may freeze pelmeni for up to 3 months. When cooking frozen, pelmeni do not need to be defrosted. The cooking process is the same as described in the recipe, you just need to cook them 5-8 minutes longer.