Best Pelmeni Recipes

RUSSIAN PELMENI

Steps:

• Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
• Dust a baking sheet lightly with 1 tablespoon flour.
• Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
• Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
• Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.

PELMENI (RUSSIAN-STYLE BEEF DUMPLINGS)

Steps:

• For the filling: Combine the beef, salt, pepper and onion in a stand mixer fitted with the paddle attachment and slowly mix together.
• For the dough: Line a baking sheet with parchment paper and set aside.
• Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Knead the dough into a ball, then roll into a log shape.
• Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon beef mixture in the center of the dough circle. Fold circle into a half-moon and seal the edges. Bend the dumplings while pinching center and bringing the edges together. (Shape will be similar to a tortellini.) Place on the lined baking sheet. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to help them hold their shape.
• Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
• Plate and garnish with fresh green onion, dill, salt, pepper and sour cream.

BEEF AND PORK PELMENI (RUSSIAN DUMPLINGS)

Steps:

• Stir flour and 1 teaspoon salt together in a bowl.
• Stir eggs and 2/3 cup water together in a separate bowl. Pour into the flour mixture; mix until dough is combined. Turn dough out onto a floured work surface; knead until smooth, about 6 minutes. Place dough in a plastic bag.
• Combine pork, beef, water, and onion in a separate bowl; season filling with salt and pepper.
• Turn dough back onto the work surface. Roll and divide into long snakes about 3/4-inch thick. Cut into 3/4-inch-wide segments; flatten into 2-inch circles using a rolling pin.
• Place a 1-inch-wide scoop of the filling on each dough circle. Fold dough over filling; pinch edges shut. Pinch the 2 opposing corners together behind the flat edge. Place pelmeni on a floured baking sheet.
• Bring a saucepan of salted water to a boil. Add about 15 pelmeni; cook until they float to the top, 5 to 7 minutes.

SIBERIAN PELMENI (RUSSIAN RAVIOLI)

Steps:

• Prepare dough as directed.
• Heat tablespoon of butter in small skillet, add onion and garlic. Cook, stirring, until wilted and scrape into mixing bowl.
• Add ground beef and veal, salt, pepper and Tabasco sauce. Blend well by hand.
• Roll out dough and fill in desired fashion into 48 or more pelmeni.
• Drop pelmeni into rapidly boiling water and cook to desired degree of doneness, 5 minutes or longer.
• Serve pelmeni in soup bowls with hot consomme, or serve with melted butter with sour cream, mustard and vinegar on the side. The usual serving of pelmeni as a main course is 12 to 16.

PELMENI

Steps:

• For the dough: Place the flour, cold water, oil and salt in a food processor and process until a smooth dough ball forms, about 5 minutes. Cover and set aside.
• For the filling: Combine the beef, pork, onions and garlic in a bowl, then sprinkle with salt and pepper and mix well.
• Bring a small pan of water to a boil. Add a tablespoon of the meat mixture and boil just until cooked through, about 3 minutes. Remove from the water and let cool before tasting. Adjust the seasoning of the meat mixture as needed with salt and pepper. Once adjusted, keep the filling in the refrigerator until ready to assemble.
• Divide the dough into 2 equal portions and roll each portion out to 1/8-inch thick over a lightly floured surface, making sure its size is at least 2 inches bigger than the pelmeni mold. Place a layer of dough over the pelmeni mold and place a spoonful of filling over each hole. Lay another piece of dough on top and seal, pressing tightly.
• Place the finished pelmeni on a floured board and let rest for 1 hour, uncovered.
• Bring a large pot of salted water to a boil and gently place the pelmeni in the water. Cook until the pelmeni float, then cook an additional 4 to 5 minutes. Drain and place on a large platter.
• To garnish: Stir the sour cream and vinegar together in a small bowl. Drizzle over the dumplings and garnish with the paprika and some hot sauce.

SIBERIAN PELMENI DUMPLINGS

Steps:

• To make the dough, sift the flour into a bowl. Make a well in the middle and add a pinch of salt, the egg and 100ml water, gradually mixing the flour into it with your hands to form a firm dough. Knead well for 5-7 mins. Cover and chill for 30 mins. In the meantime prepare your fillings.
• Thoroughly mix the meat filling ingredients together in a large bowl with a pinch of salt.
• To make the vegetable filling, heat the oil in a large frying pan and fry the mushrooms, onion, garlic and parsley with the soy sauce for 5 mins. Turn off the heat and stir through the pine nuts and some salt and pepper. Let the mixture cool before handling.
• Roll the dough out on a lightly floured work surface to 1.5mm-thick sheets. For the best results, use a pasta machine.
• Cut out discs of the dough that are about 4-6cm in diameter using a shot glass or pastry cutter. Put a teaspoon of filling in the middle of each disc, then use a wet finger to brush lightly onto the dough around the filling. Fold each in half to make a half-moon shape, pressing down to seal. Fold the dumpling again so that the pointed edges of the moon are stuck together. The dumplings can be cooked immediately or frozen in flat layers in freezer bags to be cooked at a later date, using the same method as below but increasing the cooking time by a couple of minutes.
• To cook, bring about 3 litres of water to the boil in a large saucepan, adding the bay leaves and stock cube. Add the dumplings to the boiling broth in batches of around 10, then cook for 5 mins. They are ready when they float to the surface. The meat ones may take a few minutes more than the veg.
• Ladle the pelmeni into soup bowls with the cooking broth, topping them with the dill, soured cream and black pepper. If you prefer to have them without the broth, use a slotted spoon to move them to a bowl, adding a generous dollop of butter with the dill, soured cream and black pepper.

MEAT-FILLED DUMPLINGS (PELMENI)

Steps:

• Using a food processor, blend the flour with the salt. With the motor still running, add the egg through the feed tube, then pour in the water in a slow, steady stream, until the dough forms a ball around the blade.
• Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton cloth and let stand for 30 minutes.
• Combine all the filling ingredients in a large bowl, stirring until they are thoroughly mixed.
• Divide the dough in half and shape into two balls. Keep one covered with the cloth while working with the other.
• On the floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16th inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 2 inches in diameter. Gather the scraps together into a ball and set aside, covered.
• In a small saucepan, bring 2 cups of salted water to a boil over high heat.
• Set a bowl of the beaten egg white near you.
• Place a scant teaspoon of the filling toward the bottom of one circle. Fold the empty half of the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal.
• Boil the one dumpling for 10 minutes to taste the filling for seasoning.
• Fill and shape the remaining rounds, arranging the dumplings as they are made on a lightly floured baking sheet, about 1 inch apart.
• The pelmeni are usually frozen at this point. Cover the baking sheet with aluminum foil or plastic wrap and place in the freezer until they are completely frozen. When frozen, transfer the pelmeni to a plastic bag.
• To cook the pelmeni, bring 6 quarts of salted water to a boil in a large pot. Drop in half the pelmeni and cook, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface and are cooked through, about 8 minutes. With a slotted spoon, carefully remove the pelmeni to a colander and drain well. Transfer to a deep serving bowl and toss with the butter.
• Cook the remaining pelmeni the same way.

PELMENI

Steps:

• Mix ground chicken, onion, salt, and pepper together in a bowl.
• Sift all-purpose flour and 1/2 cup whole wheat flour together in a bowl. Add 1/2 teaspoon salt.
• Whisk milk and egg together in a small bowl. Pour over flour mixture; mix until dough comes together.
• Turn dough out on a lightly floured work surface. Knead, adding the remaining 1/2 cup whole wheat flour, until dough is elastic. Divide dough into 4 pieces.
• Roll out 1 piece dough to 1/16-inch thickness. Cut into circles with a 2-inch cookie cutter or water glass. Place 1 teaspoon chicken mixture in the center. Brush edges with water. Fold over into a half-moon shape and seal edges. Repeat with remaining dough and chicken mixture.
• Fill a large pot with water; add remaining 1/2 teaspoon salt and bay leaf. Bring to a boil. Cook pelmeni in batches until they float to the top, about 5 minutes per batch. Transfer to a platter using a slotted spoon.

PELMENI (RUSSIAN RAVIOLI)

Steps:

• Finely dice the onions.
• Mix raw hamburger, onions, salt, and pepper together.
• Blend all the dough ingredients together and roll out.
• Use a 3-3/8" diameter dough press (or dumpling maker) to cut out rounds of dough.
• Fill with ~1 tbsp of filling and seal shut.
• Lay out on a tray (making sure they are not touching), separate layers with wax paper and freeze.
• Once frozen, they will keep in the freezer for several weeks.
• When ready to make, drop directly into boiling water or broth and cook until they float (~5 minutes). A little vegetable oil can be added to keep them from sticking together.

PELMENI (RUSSIAN RAVIOLI)

Steps:

• 1. Finely dice the onions.
• 2. Mix raw meat, onions, salt and pepper together in a large bowl.
• 3. Blend all the dough ingredients together and roll out.
• 4. Use a 3-3/8 inch diameter dough press (or dumpling maker) to cut out rounds of dough.
• 5. Fill with 1 Tbsp. of filling and seal shut.
• 6. Lay out on a tray (making sure they are not touching); separate layers with wax paper, and freeze.
• 7. Once frozen, they will keep in the freezer for several weeks.
• 8. When ready to make, drop directly into boiling water or broth and cook until they float (about 5 minutes). A little vegetable oil can be added to keep them from sticking together.

SIBERIAN PELMENI

Steps:

• In a large bowl, combine meat cubes, onion, dill, soaked bread, egg, salt and pepper. Let sit for 2 hours in refrigerator for flavors to combine.
• Grind mixture through a meat grinder 2 times using a medium die. Mixture should be finely pureed and sticky. Cut rounds out of wonton wrapper. Fill each wrapper with 1/2 teaspoon of mixture. Fold over and make tortellini shape. Fold sides over. Place in large saucepan with boiling water and boil for about 3 minutes.
• Serve in deep-dish plates. Divide mushroom slices, beet dice, mint leaves, and dill into between 8 dishes. Add 10 pelmini and pour over consomme.
• Ingredients per serving: .

RUSSIAN MUSHROOM PELMENI

Steps:

• Wash the mushrooms, cut them into small cubes.
• Peel the onion, cut it finely.
• Heat the dry skillet over high heat, add the mushrooms, cover with a lid. Once the mushroom moisture is released, take off the lid and cook until the water evaporates.
• Then add 1 tablespoon oil, onion and saute over low heat for 10 minutes. Turn off the heat and allow to cool.
• Meanwhile make the dough. In a bowl mix together the flour, 1 teaspoon salt, 3/4 cup of just boiled water and 4 tbsp oil. Knead well until the dough is smooth and elastic.
• Take about 1/4 of the dough, roll it out into a thin (but not transparent) sheet. Using a small glass, cut into 2.5-inch (6 cm) circles. Take the scraps, add more dough and repeat the procedure until all the dough is cutted into nice circles.
• Put some filling in the center of each round.
• Fold over and using your fingers press tighly the edges together to create a half-moon shape.
• Next, bring the two ends together and pinch them. Make sure there is no holes in your pelmeni. Repeat for all the dough, you will get about 40 pelmeni at the end.
• Bring a pot of water to boil, salt to taste (1 tsp), add 2 bay leaves. Put the pelmeni into boiling water, and cook, stiring carefully until they all float to the top.
• After boiling, cook for 5-6 minutes over low heat. Serve with olive oil, sprinkle with black pepper and chopped parsley or dill.

PELMENI (SIBERIAN RAVIOLI)

Steps:

• To make the dough.
• Place the flour and salt in the bowl of a food processor fitted with a metal blade.
• With the motor running add the egg and as much water as necessary for a dough that is just beginning form a ball.
• Remove the dough and place on a floured surface.
• Form into a ball, then flatten, wrap in cling film and chill for about 30 minutes.
• To make the filling.
• Mix the other ingredients together in a bowl.
• When the dough is ready, roll out to about 1/8 inch thick.
• Cut out 3 inch rounds with a biscuit cutter or a lid.
• Put a scant teaspoon of the filling onto each 3 inch shape.
• Fold over and seal the edges with a fork.
• Wet both ends of the pelmeni and bring them round and pinch together to the shape of an Italian tortelli.
• Place on a baking tray, covered with a clean tea towel.
• Put in the freezer and freeze overnight (they can be kept for up to 3 months).
• To cook the pelmeni, bring 3 1/2 pts of water to the boil.
• Drop in the pelmeni by the dozen.
• Simmer uncovered for 10 minutes or until they rise to the surface.
• Serve with melted butter or soured cream.

PELMENI SOUP

Steps:

• For the pelmeni: Put the flour, milk, oil, egg, 1/2 cup water and 1/2 teaspoon salt together in stand mixer bowl and mix on medium-high speed until dough starts pulling from the side. Take it out of the bowl and place on a floured surface. Knead by hand for 2 to 3 minutes and place back in bowl. Cover with plastic wrap and rest for 30 minutes before using. Divide into 2 balls of dough.
• Mix together ground chicken and onion in a bowl and add some salt and pepper. Sprinkle flour on a pelmeni mold and roll out first ball of dough to fit the mold. Drape on top of the mold and press lightly. Fill the holes with the chicken mixture. Roll out the second ball and drape on top. Trim the edges. With a large rolling pin, start rolling gently at first and then more firmly until the shape cuts through. Turn the mold around and tap out the pelmenis.
• For the soup: Add the stock, tomatoes, mushrooms and half the dill to a small pot and bring to a boil. Add the pelmenis and let boil until they float on top, 5 to 7 minutes. Divide soup among 4 bowls and add dollops of sour cream and the rest of the dill.

MEAT-FILLED PELMENI, VARENIKI, OR PIEROGI

Steps:

• Put the meat in a food processor along with a large pinch of salt and some pepper. Process, along with a couple of tablespoons of cold water, until the mixture is finely ground and almost fluffy. Mix in the onion by hand.
• Lay a wrapper on a work surface, then place 1 to 2 teaspoons of the filling in the center of it; brush the edges of the wrapper with egg white, then pinch tightly to close. If you have cut circles, form half-moons; if you have cut squares, form triangles. Press the seam tightly to seal; it's best if no air is trapped between the filling and wrapper. Set on a lightly floured plate or wax paper. (It is at this point that the pelmeni are traditionally frozen, and you can do so if you like, or refrigerate them for a day or so.)
• To boil the dumplings, melt the butter, set a large pot of water to boil, and preheat the oven to 200°F. Salt the water and boil the dumplings a few at a time until they rise to the surface. A minute or two later, taste a bit of the dough to see whether it is tender. As they finish, remove the dumplings with a slotted spoon and put them in an ovenproof bowl; drizzle them with some of the butter and put the bowl in the oven. When the pelmeni are done, grind some fresh pepper over them, make sure they are coated evenly with butter, garnish with dill if you like, and serve hot.
• Drain the cooked pelmeni and put them in a bowl filled with hot, rich broth, like chicken stock (page 160). Omit the butter. Garnish with fresh dill or parsley leaves and serve.

PELMENI - TRADITIONAL SIBERIAN DUMPLING

Steps:

• 1. Begin with the dough, a slow and lingering process. Dump two cups of flour onto your counter, making a well in the flour's center, and place six egg yolks into the well along with a dash unrefined sea salt. 2. Mix the dough together by hand, adding whey and stirring until no clumps remain. 3. Place the dough in a covered bowl and allow it to rest at room temperature for two to three days. 4. Take care, every day, to flour your hands, punch down the dough, add about 1/2 to 3/4 cup of additional flour and knead the dough for about five to ten minutes. 5. On the third day, after you've fed the pelmeni dough with flour and kneaded it well, flour counters and role the dough into a long snake about 1 1/2 to 2 inches thick. 6. Allow the dough to rest while you prepare the pelmeni filling. 7. As the pelmeni dough rests, combine the ground meats together with one finely minced yellow onion and set aside. 8. Pinch about one scant teaspoon dough from the pelmeni snake, flatten it into a circle and roll it out very thin - about 1/16th of an inch. 9. Place the about one teaspoon pelmeni filling into the center of the rolled dough, fold in half, securing the edges together so that it doesn't open up when subjected to the rigors of boiling. Continue working the pelmeni dough and filling in this fashion until they're both exhausted. 10. Bring two quarts homemade beef stock or salted water to a boil, reduce the heat to a simmer and drop the filled and secured pelmeni into the pot to boil, working in batches of six to eight pelmeni. 11. Allow pelmeni to simmer in the stock or salted water until they rise to the surface of their own accord, about three to four minutes, then remove them from the pot and set them aside as you continue working in batches. 12. Serve topped with sour cream or crème fraïche, fresh snipped dill and seasoned to taste with a salt and pepper.

SIBERIAN PELMENI

Steps:

• Sieve flour into a heap with a small well on the top. Gradually beat in the eggs, salt and add water little by little to form a dough. Mix and kneed it well for a few minutes, so that it is quite tight. Leave it in the fridge for at least 30 minutes.
• Mix the mince with finely chopped onion, salt and pepper. Stir in vegetable oil and mix well.
• Take the dough out of the fridge and roll it out into medium flat discs, about 2 mm thick. Cut out small round discs, about 6-7 cm in diameter, using a glass. Spoon a 1 tsp of mince into a dough disc, and pinch the edges together, so that the dumpling forms a half-moon shape. Make sure the edges are well pinched together. Place the dumplings on a plastic tray, leaving the space between them, and freeze for at least 24 hours.
• Boil a good amount of water, adding a little salt. Boil the frozen pelmeni, until they float on the surface - that's when they are ready. Drain them with a spoon and serve with melted butter, chopped dill, mustard, sour cream or vinegar.

WRAPPERS FOR VARENIKI, PELMENI, OR PIEROGI

Steps:

• Combine the flour and salt in a food processor and pulse to mix. Add the egg yolks and, with the machine running, 1/4 cup water; after that, add water about 1 tablespoon at a time, until a dough ball forms; transfer to a lightly floured surface and knead by hand for a couple of minutes.
• Cut the dough into 2 pieces, form into balls, dust with flour, and cover with plastic wrap, a damp towel, or an upside-down bowl. Let rest for 20 to 60 minutes. (At this point you can wrap the dough tightly in plastic and freeze for up to a couple of weeks; defrost at room temperature before proceeding.) Meanwhile, make your filling from one of the following recipes.
• Knead one of the balls for a minute on a lightly floured surface. Roll each ball into a thin sheet, about 1/16 inch thick, and cut into 2- to 3-inch squares or use a cookie cutter or glass to form 2- to 3-inch circles. You can lightly flour the dumplings, stack, and refrigerate (up to a day) or freeze them (up to 2 weeks), or form them immediately.

PELMENI

Steps:

• Prepare meat filling: Mix together egg, pork, beef, onion, pepper and salt well.
• Prepare the dough: Mix flour, water and salt into a thick dough.
• Roll the dough thin.
• Cut out circles of the dough with the help of a glass or a cup.
• Put a piece of meat filling into the middle the dough circle.
• Fold the circle and stick the edges together.
• Put them into salted boiling water and cook for 7-10 minutes.
• They are ready when they lift up on the surface of the water.
• Lift the cooked pelmenies out from the water, drain, and place on a plate.
• Or fry the pelmeni with some oil in a frying-pan.
• Put it on the plate, add some sour-cream, pepper, butter, sauce and so on.
• Or put it on a deep plate, add some chicken broth.
• For Fried pelmenies: eat with about 100 ml of Russian vodka.