Siberian pelmeni (hand-folded, with three kinds of meat)

Time: 1 hr 30 min6 servingsapprox. 520 kcal / serving (estimated)approx. 30 g protein / serving

Siberian pelmeni is the main dish of the long winter. They used to be made in large batches and frozen outdoors in the cold. A mix of three meats gives a juicy, flavourful filling, and the little “ear” shape is folded by hand. In Siberia making pelmeni as a family is a tradition in which everyone helps.

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Ingredients

for the dough: 400 g flour, 1 egg, 180 ml cold water, 1 tsp salt
for the filling: 250 g minced beef, 250 g minced pork, 150 g minced lamb or game
2 onions, very finely chopped
100 ml cold water or stock for the filling
2 cloves garlic
salt, pepper
for cooking: 3 litres salted water, 2 bay leaves, 5 peppercorns
to serve: sour cream, butter, vinegar, mustard, dill

Method

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Knead the flour, egg, water and salt into a firm dough and rest it covered for 30 minutes.
Knead the three minced meats thoroughly with the onion, garlic, salt, pepper and cold water until the filling is soft and juicy.
Roll the dough very thin, about 1.5 mm, and cut 5 cm circles.
Put a small teaspoon of filling on each circle, fold in half, then press the two corners together to make an “ear” shape.
Freeze the extras: spread the pelmeni apart on a floured tray, freeze, then store in a bag.
Cook in boiling salted water with bay leaves and peppercorns for 6-8 minutes until they float, lift out with a slotted spoon and serve with butter and sour cream.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Mix cold water or stock into the filling so it stays juicy after cooking.
Roll the dough as thin as you can; a thin wrapper balances the filling.
Frozen pelmeni go straight into the boiling water without thawing; cook them a little longer.

Frequently asked questions

How do pelmeni differ from pirozhki?

Pelmeni are boiled dough parcels with raw meat inside; pirozhki are baked or fried with many fillings.

How long can they be frozen?

Raw, 3 months in the freezer.

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