ReceptnaptárPelmeni (Russian meat dumplings)
Pelmeni are small meat dumplings especially popular in Russia and Siberia. The thin dough hides a rich, seasoned meat filling in little parcels. They are traditionally made in large batches, and the surplus is frozen, as they make an excellent quick dinner in winter.
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Method
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- Knead a firm dough from the flour, egg, water and salt, and leave to rest, covered, for 20 minutes.
- Mix the minced meat with the onion, water, salt and pepper, and knead well.
- Roll the dough out thin, and cut out 5 cm circles.
- Put a small teaspoon of filling on each circle, fold it in half, press the edges together, then pinch the two corners together.
- Cook them in boiling salted water for 6-8 minutes, until they float to the surface and a little longer.
- Drain, drizzle with butter, and serve with sour cream and dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Mix the filling with a little water, as that makes it juicy after cooking.
- Pelmeni can be frozen raw on a tray, then stored in a bag, and cooked straight from frozen.
- Don't overcook them, as the dough goes soft and can fall apart.
- They can also be served with vinegar, mustard or sour cream, as all three go well with the meat.
Frequently asked questions
How is it different from pierogi?
Pelmeni are smaller, with a firmer dough and a plain meat filling; Polish pierogi are larger and often made with a potato or curd cheese filling.
Can it be frozen?
Yes, freeze them raw in a single layer on a tray, then store in a bag. Put them into boiling water straight from frozen, and cook a little longer.
Similar recipes
- Siberian pelmeni (hand-folded, with three kinds of meat) · Russian
- Nokedli (Hungarian egg dumplings) · Hungarian
- Vareniki with potato and onion · Russian
- Bread dumplings with parsley · Hungarian
- Königsberger Klopse (meatballs in white caper sauce) · German
- Baati (Rajasthani baked wheat dumplings) · Indian
More russian ideas
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Venison stew with lingonberries (Siberian game dish)
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