Why You’ll Love This Recipe
- Rich History: Pelmeni are steeped in tradition, adding a cultural touch to your table.
- Simple Yet Versatile: You can boil or fry them, and customize the filling to suit your taste.
- Freezer-Friendly: Make a large batch and store for convenient meals later.
- Delightful Flavors: The juicy, flavorful filling paired with tender dough makes for an irresistible dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Thin dough (flour, water, and salt)
- Minced meat (beef, pork, or a mix) or minced fish
- Fresh herbs (parsley or dill)
- Chopped onion or garlic
- Salt and pepper to taste
- Sour cream, ketchup, or mayonnaise for serving
Directions
- Prepare the Dough: Mix flour, water, and a pinch of salt to create a pliable dough. Roll it thin and set aside.
- Make the Filling: In a bowl, combine minced meat or fish, chopped onion or garlic, herbs, salt, and pepper. Mix until well combined.
- Assemble Pelmeni: Cut the dough into small circles. Place a small amount of filling in the center of each circle, fold the dough over, and seal the edges tightly.
- Cook: Boil the pelmeni in salted water until they float, or fry them in a pan with oil for a crispy texture.
- Serve: Plate the pelmeni hot and serve with sour cream, ketchup, mayonnaise, or a mixture of sauces.
Servings and Timing
- Servings: 4-6
- Preparation Time: 45 minutes
- Cooking Time: 15 minutes
Variations
- Vegetarian Pelmeni: Use a filling of mashed potatoes, mushrooms, or cottage cheese.
- Spicy Twist: Add chili flakes or cayenne pepper to the filling for a kick.
- Fusion Style: Experiment with fillings like ground chicken, shrimp, or even spiced lentils.
Storage/Reheating
- Storage: Place uncooked pelmeni on a tray, freeze until solid, then transfer to a freezer bag. They can be stored for up to 3 months.
- Reheating: Boil frozen pelmeni directly, or pan-fry them from frozen for a crispier texture.
FAQs
1. What meat is traditionally used in pelmeni?
Beef, pork, or a combination is most common, but lamb or fish can also be used.
2. Can I use store-bought dough?
Yes, store-bought dumpling or wonton wrappers work well if you’re short on time.
3. How do I prevent pelmeni from sticking together during cooking?
Add a splash of oil to the boiling water or toss them in oil after draining.
4. What’s the difference between pelmeni and vareniki?
Pelmeni are usually filled with meat, while vareniki are often filled with potatoes, cheese, or fruit.
5. Can I bake pelmeni?
While not traditional, baked pelmeni can be a fun variation. Brush them with oil and bake until golden.
6. How do I know when pelmeni are cooked?
Boiled pelmeni float to the surface when done, typically after 5-7 minutes.
7. Is it okay to use frozen meat for the filling?
Yes, just make sure it’s fully thawed and drained before using.
8. Can I make pelmeni without a special mold?
Absolutely. You can hand-shape each dumpling by sealing the edges with your fingers.
9. What herbs work best in the filling?
Dill and parsley are traditional, but cilantro or chives can add a unique flavor.
10. What’s the best way to serve pelmeni?
Serve them hot with sour cream, ketchup, mayonnaise, or a mix of these sauces.
Conclusion
Pelmeni are a delicious and versatile dish that celebrates the heartiness of Russian cuisine. Whether you enjoy them boiled with a dollop of sour cream or fried for a crispy bite, pelmeni bring comfort and satisfaction to any meal. With their freezer-friendly nature and customizable fillings, they’re a perfect addition to your recipe collection. Give them a try and enjoy a taste of Russia at home!
Pelmeni (Dumplings)
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- Author: Isabella
- Total Time: 1 hour
- Yield: 4-6 servings
Description
Discover the traditional flavors of Russia with this authentic pelmeni recipe. These tender dumplings are filled with savory meat, herbs, and spices, offering a satisfying bite. Perfect for a hearty meal, they’re served with sour cream or your favorite sauces for a delightful cultural experience.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/2 cup water
- 1/2 tsp salt
For the Filling:
- 1 lb ground meat (beef, pork, or a mix) or minced fish
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp fresh dill or parsley, finely chopped
- Salt and pepper to taste
For Serving:
- Sour cream, ketchup, mayonnaise, or “ketchunnaise” (a mix of ketchup and mayo)
Instructions
- Prepare the Dough:
- In a bowl, combine flour and salt. Gradually add water, mixing until the dough comes together. Knead on a floured surface for 5-7 minutes until smooth. Cover and let rest for 20 minutes.
- Make the Filling:
- Combine ground meat or fish, chopped onion, garlic, herbs, salt, and pepper in a bowl. Mix until well combined.
- Assemble Pelmeni:
- Roll the dough out thinly on a floured surface. Cut out small circles (use a cookie cutter or glass). Place a teaspoon of filling in the center of each circle, fold the dough over, and pinch the edges tightly to seal.
- Cook:
- Boil a large pot of salted water. Add the pelmeni and cook until they float to the surface (5-7 minutes). For a crispy version, pan-fry boiled pelmeni in oil until golden brown.
- Serve:
- Serve hot with sour cream, ketchup, mayonnaise, or a mix of sauces. Garnish with extra dill or parsley if desired.
Notes
- If the dough feels too dry, add a teaspoon of water at a time until it’s pliable.
- To freeze pelmeni, arrange uncooked dumplings on a tray, freeze until firm, then store in a freezer-safe bag.
- For a spicy twist, add chili flakes or cayenne pepper to the filling.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling (or pan-frying for variation)
- Cuisine: Russian