Pelmeni Traditional Siberian Dumpling Food

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.

SIBERIAN PELMENI DUMPLINGS

Steps:

• Sift the flour onto a clean, dry work surface. Make a well in the middle and add the salt, eggs, and measured water, gradually mixing in the flour into it with your hands to form a firm dough. Knead well for 5-7 minutes. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes. In the meantime, prepare your chosen filling.
• Finely chop the mushrooms, onion, garlic, and parsley in a food processor. Heat the oil in a large frying pan and fry the vegetable mixture with the soy sauce for 5 minutes. Turn off the heat and stir in the pine nuts, salt, and pepper. Let the mixture cool before handling.
• The dough should be ready by this point. Take it out of the refrigerator and roll it out on a lightly floured work surface. For best results, use a pasta machine, since you need to make sheets that are about 1.5 mm thick, which you will get by using a number 7 setting on your pasta machine.
• Using a shot glass or cookie cutter, cut out discs of dough, 1 1/2-2 1/2 inches (4-6 cm) in diameter. Place a teaspoon of your filling in the middle of each disc and fold in half to make a half-moon shape, then fold again so that the edges of the half-moon are stuck together.
• The dumplings can be cooked immediately or frozen to be cooked at a later date using the same method as below, increasing the cooking time as necessary.
• Bring a large saucepan of salted water to a boil, adding the bay leaf and bouillon cube. Add the pelmeni, in batches, to the boiling broth and cook for 5 minutes per batch. You know they are ready when they float up to the surface.
• Ladle your pelmeni into soup bowls with the cooking broth, topping them with fresh herbs, sour cream, and black pepper. If you prefer to have them without the broth, transfer them to the bowls using a slotted spoon and add a generous dollop of butter, as well as the rest of the serving ingredients. This makes around 10 servings of dumplings, but if that's more than the number of mouths that you have to feed, they freeze well kept in flat layers in a freezer bag.

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.

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 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.