MEAT-FILLED DUMPLINGS (PELMENI)

Meat-Filled Dumplings (Pelmeni) image

I discovered these dumplings during a short stay in Siberia. These savory little nuggets are what frozen food is all about! Needless to say, in the winter months, refrigeration is not needed. Huge bags are filled with foods and simply stored outside during the interminable winter months. The pelmeni are simply taken out of the bag, popped into a beef or chicken broth or they can be fried in butter. I prefer the boiling method as stated in this recipe. Pelmeni is usually eaten with the inevitable sour cream and maybe with a sprinkle of dill.

Provided by Witch Doctor

Categories Savory Pies

Time 3h30m

Yield 100 pelmeni

Number Of Ingredients 12

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Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 large egg
1 cup water
3/4 lb ground beef
1/2 lb ground pork
2 medium sized onions, finely chopped
1/4 cup crushed ice
salt & freshly ground black pepper, to taste
salt, to taste, for cooking the pelmeni
1 large egg white, lightly beaten
4 tablespoons unsalted butter, cut in pieces

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.