Meat Filled Dumplings Pelmeni Food

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.

EASY PELMENI (MEAT DUMPLINGS)

Steps:

• Combine all the dough ingredients and knead until a soft dough forms. Let rest 30 minutes.
• Meanwhile, make the meat filling by combining all the filling ingredients. Set aside.
• Portion dough into 10 pieces then roll out each piece into a circle. Dust flour over the mold and place one piece of dough over the mold. Fill each hole with meat then top with another piece of dough.
• Using a rolling pin, roll tightly over the top, then invert Pelmeni onto a floured tray. Flash Freeze or Boil 8 minutes.

MEAT DUMPLINGS PELMENI

Steps:

• In a food processor pulse flour and salt. With the motor running add the egg through the tube and then cold water. Let the processor do its work for a minute until the dough forms around the blade.
• Transfer the dough into a bowl, cover with a tea towel and let it sit for 30 minutes.
• Meanwhile make the meat filling by combining beef, pork, salt and pepper. Then in a food processor blend onions, garlic, parsley, dill and water and add to the meat mixture.
• Use your hands to combine well, then pinch a small amount off and form a meatball. Fry the meatball and taste it for the right combination of salt and spices in your filling. Adjust spices if necessary.
• Divide the dough into quarters and form your quarters into balls.
• Take one dough ball and roll it out on a well floured surface in a thin sheet approximately 1/16" in thickness. Keep the rest of the dough covered to avoid drying out.
• Cut out circles with a 2" to 3" cookie or scone cutter. Put a teaspoon of meat filling into each dough circle, slightly off-centre, fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. If you want a more attractive look go over the edge one more time and this time pinch the edges together using your two fingers and a thumb and twist them to form a ruffled edge.
• Repeat with the remaining dough circles until you run out of dough and meat.
• Set aside a needed amount of pelmeni for dinner and freeze the rest in a well floured and air-tight container to prevent sticking.
• Bring a large pot of water to a boil, add salt and 2 bay leaves, drop pelmeni into rapidly boiling water and stir to prevent them sticking to the bottom, once they float to the top, cook for 10 more minutes.
• Drain pelmeni and pour meted butter over them, gently stir or toss to coat.
• Serve with sour cream and chopped fresh dill or parsley.
• * Do not thaw frozen pelmeni before cooking. They should be boiled from frozen for 5-7 minutes after they float to the top of the pot.

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.

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.

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.

30-MINUTE PELMENI RECIPE

Steps:

• In a large bowl, mix all the ingredients for the filling until well incorporated. Cover and set aside until ready for use.
• Cut the square wonton wrappers into circles using kitchen shears.
• Working in batches, layout the wrappers on a floured surface. Add a teaspoon of the meat filling in the center of each wrapper.
• Dip finger in water and run it around the edge of the wrapper. Fold the wrapper in half over the filling and seal tightly. Then shape into a dumpling.
• Bring water to a boil and season with salt (or Vegeta) and a bay leaf.
• Add the pelmeni to the water. Once they float, cook 2-3 minutes or until filling is fully cooked. DON'T overcook the dumplings, they will start to fall apart.
• Remove the pelmeni from the water with a large skimmer or gently dump into a strainer.
• Toss pelmeni with butter and serve with sour cream or desired toppings.
• Enjoy, friends!

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 RECIPE RUSSIAN DUMPLINGS (Пельмени)

Steps:

• Mix the flour and salt, place into a bowl and make a well in the centre.
• Crack the eggs into the flour. Using a fork, stir the eggs into the flour.
• Slowly add the water while kneading, until the dough forms a sticky ball.
• Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.
• Cover the dough with a bowl and allow to rest for about an hour.
• In a separate bowl, using your hands, mix the ground beef, onion, oil, water, salt and pepper until thoroughly combined.
• Roll out the dough about ⅛" thin on a lightly floured surface. I use a Kitchenaid Pasta Roller, usually on the 2nd thickness setting. Some people like it thinner, but I don't want the dough to tear. Using a 3" cookie cutter, cut out circles. Remix, roll out and reuse the extra dough to make more circles. Cover the dough that you aren't using so it doesn't dry out. Don't flour the surface (or very minimal), or the pelmeni won't seal properly. Keep the remaining dough under the upside down bowl to keep from drying out.
• Place about 1 teaspoon of beef filling in the centre of the circe. Carefully fold in half and pinch to seal the pelmeni shut. Careful not to have the filling touching the edges, or it won't seal and fall apart when cooking.
• Place the pelmeni on an uncovered tray and freeze for at least 30 minutes. Place the individually frozen pelmeni into a Ziplock bag for an easy dinner later.
• Bring a large pot of salted water to a boil with the bay leaves.
• Drop 25-30 pelmeni into the boiling water. Gently stir, to prevent the Pelmeni from sticking together.
• Simmer until the meat and dough is cooked approx 10 minutes. When you lift them out of the water and the cooked pelmeni 'wrinkles' or 'shrivels' then you know it's done. It will take a bit longer when using frozen pelmeni.
• Remove with a slotted spoon and serve with sour cream and dill.

PELMENI

Steps:

• In a medium pot, bring the water and butter to a boil.
• Add the salt and two cups of flour all at once. Mix vigorously with a wooden spoon.
• Take off the heat, cool slightly and add the eggs.
• Add the remaining four cups of flour. Mix until combined.
• Cover, and set aside, letting the dough rest for about 20 minutes.
• Melt butter in a skillet. Add the onions and cook for about 5-7 min, until tender and starting to turn slightly golden. Add garlic and cook for about 30 seconds. Cool slightly.
• In a large bowl, combine the ground meat, cooked onions and garlic, salt, pepper, herbs and spices and water. Mix to combine.
• Roll out the dough into a thin sheet. (While assembling the dumplings, keep the remaining dough covered, so it stays soft and pliable, protecting it from drying out.)
• Cut out 3 inch circles, using a biscuit cutter or a cup. Place 1 heaping Tablespoon of meat filling in the center. Fold the dough over in half, sealing the edges together.
• When sealing the edges together, make sure to squeeze out all the air, so the pelmeni don't burst open while cooking.
• Take hold of the corners and pinch them together, creating the classic pelmeni shape.
• Add 1 bay leaf, and some peppercorns to a pot of water. Season with salt and bring to a boil.
• Add the pelmeni, (no need to thaw if using frozen Pelmeni). Cook just until the pelmeni float to the top, for about 5 min. Make sure not to overcook them.
• Drain the water or use some of it and serve it with the pelmeni as a broth.
• Serve with sour cream. Other garnish options are melted butter, sour cream, vinegar, fresh herbs, sauteed onions and bacon.