SIBERIAN PELMENI DUMPLINGS

Siberian pelmeni dumplings image

Challenge yourself in the kitchen with these fantastic Siberian pelmeni dumplings. With a mixture of lamb and veg fillings, enjoy with the accompanying broth

Provided by Alissa Timoshkina

Categories Dinner

Time 2h

Yield Makes 100 (50 of each filling)

Number Of Ingredients 21

Ingredients

350g '00' flour plus extra to dust
1 large egg
250g lamb mince
½ onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
¼ chilli powder
small bunch of dill, finely chopped
1 tbsp sunflower oil
200g mixed mushrooms, finely chopped
½ onion, finely chopped
1 garlic clove, finely chopped
small bunch of flat leaf parsley, finely chopped
dash of soy sauce
75g pine nuts, finely chopped
2 bay leaves
1 vegetable stock cube
small bunch of dill, leaves picked
soured cream, to serve
butter, to serve (optional)

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.

Nutrition Facts : Calories 477 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.5 milligram of sodium