Pelmeni is a national Eastern European (mainly Russian) dish usually made with minced meat filling, wrapped in thin dough (made out of flour, eggs, optional milk or water might be added). For filling, any kind of meat (pork, lamb, beef, or any other) can be used, mixing several kinds is also popular. By traditional Ural recipe, pelmeni filling is made with 45% of beef, 35% of lamb, and 20% of pork. Various spices, such as pepper, onions, and garlic, can also be mixed into Pelmeni filling. My Grandmother Katrina used to make great tasting pelemeni! :)
This is my own, healthier version of Pelmeni. It is healthier primarily because I used all organic ingredients and substituted white flour with 100% Whole Wheat organic flour, which is extremely rich in fiber. ♥
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filling is ready to go ♥
2 Cups of Whole Wheat Organic Flour
1 Organic Egg
1 Cup of Water
Salt to taste (I skipped it, as I do most of the time)
For the Filling I used:
About a pound of Organic Ground Beef or you can use turkey lean ground beef
2 Medium Onions-Grated
3-4 Cloves of Garlic
Salt, Pepper
The whole process took about an hour and I got about 60 Pelmeni, which would be about 8-10 servings.
I always make dough in a bread maker, it does a great job of making dough, it’s very simple and doesn’t take more than a 20 minutes. Bread maker makes the exact consistence of dough we need to cook a good pelmeni. Very elastic, soft but not too sticky. If you don’t have bread maker sift the flour into a table. Make a dimple in the top and crack the egg into that. Add 1 teaspoon salt. Adding the cold water gradually, knead the dough vigorously 15-20 minutes.
For filling add lean ground beef or turkey ground beef, ground or grated onion, salt and pepper. I prefer to add 1 chopped clove of garlic. Combine all ingredients and filling is ready.
Assembling pelmeni.
My favorite part! Cut the dough into 2 pieces, one piece cover with something (kitchen towel, bowl) or wrap in a plastic bag otherwise the dough will dry up. Roll the dough into a long “snake” one inch in diameter. Cut the dough at one-inch intervals and roll the pieces out into circles using floured rolling pin 1/16 to 1/32 of an inch thick. Place a teaspoon of the meat filling in the center and fold the dough over, pinching edges firmly to completely seal each pelmen into a small packet. There should be no holes in the dough to preserve the flavor and consistency of the meat inside. Than pinch 2 sides of pelmen to get the final shape. I hope it would be much easier to follow step by step photo Russian pelmeni recipe than read this one!
Tip
If dough circles are still available and the filling comes to an end I also boil the circles without filling. They are too good with a sour cream to through them out.
The final step is boiling.
Boil a generous amount of water with 1-2 tsp. salt. Drop enough pelmeni into the boiling water. They are ready to eat when they floating to the top for 3-4 minutes and stay there. Take pelmeni out using skimmer. Add 1-2 teaspoon butter. Serve with a fat free sour cream. If you did everything right each pelmen should look as shown in the picture, without holes and with a drop of delicious broth inside. Yummy! enjoy! ♥
This is my own, healthier version of Pelmeni. It is healthier primarily because I used all organic ingredients and substituted white flour with 100% Whole Wheat organic flour, which is extremely rich in fiber. ♥
.jpg)
dough ... ♥
dough snake.... ♥
snake pieces... ♥
teaspoon size.. ♥
circles ♥
filling... ♥
pinch the edges! ♥
these little guys are ready for boiling! ♥
1 Organic Egg
1 Cup of Water
Salt to taste (I skipped it, as I do most of the time)
For the Filling I used:
About a pound of Organic Ground Beef or you can use turkey lean ground beef
2 Medium Onions-Grated
3-4 Cloves of Garlic
Salt, Pepper
The whole process took about an hour and I got about 60 Pelmeni, which would be about 8-10 servings.
I always make dough in a bread maker, it does a great job of making dough, it’s very simple and doesn’t take more than a 20 minutes. Bread maker makes the exact consistence of dough we need to cook a good pelmeni. Very elastic, soft but not too sticky. If you don’t have bread maker sift the flour into a table. Make a dimple in the top and crack the egg into that. Add 1 teaspoon salt. Adding the cold water gradually, knead the dough vigorously 15-20 minutes.
For filling add lean ground beef or turkey ground beef, ground or grated onion, salt and pepper. I prefer to add 1 chopped clove of garlic. Combine all ingredients and filling is ready.
Assembling pelmeni.
My favorite part! Cut the dough into 2 pieces, one piece cover with something (kitchen towel, bowl) or wrap in a plastic bag otherwise the dough will dry up. Roll the dough into a long “snake” one inch in diameter. Cut the dough at one-inch intervals and roll the pieces out into circles using floured rolling pin 1/16 to 1/32 of an inch thick. Place a teaspoon of the meat filling in the center and fold the dough over, pinching edges firmly to completely seal each pelmen into a small packet. There should be no holes in the dough to preserve the flavor and consistency of the meat inside. Than pinch 2 sides of pelmen to get the final shape. I hope it would be much easier to follow step by step photo Russian pelmeni recipe than read this one!
Tip
If dough circles are still available and the filling comes to an end I also boil the circles without filling. They are too good with a sour cream to through them out.
The final step is boiling.
Boil a generous amount of water with 1-2 tsp. salt. Drop enough pelmeni into the boiling water. They are ready to eat when they floating to the top for 3-4 minutes and stay there. Take pelmeni out using skimmer. Add 1-2 teaspoon butter. Serve with a fat free sour cream. If you did everything right each pelmen should look as shown in the picture, without holes and with a drop of delicious broth inside. Yummy! enjoy! ♥
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