Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Pelmeni
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- Level: Intermediate
- Total: 2 hr 15 min (includes resting time)
- Active: 1 hr 45 min
- Yield: 8 servings (7 to 8 dozen pelmeni)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 513
- Total Fat
- 31 g
- Saturated Fat
- 14 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 21 g
- Cholesterol
- 116 mg
- Sodium
- 454 mg
Many countries have a filled dumpling in their comfort food lexicon and in Russian cuisine, pelmeni are meat-filled dumplings that are shaped in a similar manner to Italian tortellini. The filling is a simple and hearty mixture of beef, pork, raw onion and salt and pepper, but once wrapped in a thin, silky dough and boiled, the pelmeni become light and delicate. They can be served as a soup in chicken or beef broth, or tossed in butter and topped with sour cream and fresh dill. Some households also add a drizzle of vinegar. This recipe makes a large amount of pelmeni, but they freeze well (see Cook’s Note). You’ll be glad to have a stockpile of these for quick, comforting weeknight meals.
- Level: Intermediate
- Total: 2 hr 15 min (includes resting time)
- Active: 1 hr 45 min
- Yield: 8 servings (7 to 8 dozen pelmeni)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 513
- Total Fat
- 31 g
- Saturated Fat
- 14 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 21 g
- Cholesterol
- 116 mg
- Sodium
- 454 mg
Ingredients
Dough:
Filling:
To Serve:
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Directions
Special equipment:
a pasta machine or stand mixer with pasta attachment; a 2 1/2-inch round cutter- For the dough: Combine the flour and salt in the bowl of a food processor and pulse to combine. Beat the egg and water in a liquid measuring cup. With the food processor motor running, add the egg mixture through the feed tube and let it run until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add another tablespoon or two of flour and process again. If it is too crumbly to form a ball, add another tablespoon of cold water.) Once the dough forms a ball, process until the dough is smooth, about 30 seconds.
- Transfer the dough to a floured surface and knead a few times to bring it together. Wrap the dough in plastic and let rest it at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
- For the filling: Combine the beef, pork, onion, 2 teaspoons salt and 1 teaspoon black pepper in a large bowl. Mix a few times with your hands just until it begins to come together. Sprinkle with the very cold water and mix well to thoroughly combine. Refrigerate while the dough rests.
- Dust 2 baking sheets with flour. Fill a small bowl with water. Anchor a pasta machine to your countertop or secure the pasta attachment to a stand mixer. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
- Flatten the piece of dough into a rectangle and lightly dust with flour. Roll it through the pasta machine at the widest setting. Fold the dough in thirds like a letter and feed it through the pasta machine.
- Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine.
- Adjust the machine to the next thinnest setting and feed the dough through as above. Continue changing the setting and feeding the dough through each setting until the dough is thin enough that you can just see your hand underneath it. (The third or next to last setting on your machine, depending on the machine.) You can also roll the dough by hand, just roll it so it is thin enough to just see your hand underneath.
- Dip a 2 1/2-inch round cutter in flour and cut out as many circles as you can from the sheet of dough (see Cook’s Note). Ball up the scraps of dough and set with the other unrolled pieces of dough. Top each circle of dough in the center with about 1 teaspoon filling. Pick up one circle of dough, dip your finger in water and lightly wet the edges of the circle. Fold over to make a semicircle. Bring the tips of the semicircle together and press together to form a ridged little dumpling with a plump center. Place on one of the prepared baking sheets. Repeat with the remaining dough circles. Roll and fill the remaining 3 pieces of dough in the same manner. If you have a little filling left over, roll out some of the dough scraps if needed and fill.
- If freezing the pelmeni, freeze them in a single layer on a baking sheet and once frozen solid, pack into resealable bags for easier storage. The pelmeni can be frozen for up to 3 months.
- To serve: Bring a large pot of salted water to a boil to cook the pelmeni.
- Heat a large skillet over low heat and melt the butter. Remove from the heat.
- Add half of the pelmeni to the boiling water and cook until the dough is just tender, about 4 minutes for fresh pelmeni and 5 to 6 minutes for frozen pelmeni. Remove the cooked pelmeni with a spider to the skillet with the melted butter. Repeat with the remaining pelmeni. Season lightly with salt and pepper and toss gently to coat in the melted butter. Serve the pelmeni topped with sour cream and fresh dill.
Cook’s Note
You can also use a pelmeni maker to form the dumplings; the yield will vary based upon the tool.
