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Recipe courtesy of Piroshki on 3rd

Pelmeni Soup

  • Level: Intermediate
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    747
    Total Fat
    31
    Saturated Fat
    8
    Carbohydrates
    61
    Dietary Fiber
    3
    Sugar
    7
    Protein
    54
    Cholesterol
    252
    Sodium
    1372
  • Total: 40 min
  • Active: 30 min
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Ingredients

Pelmeni:

2 cups all-purpose flour, plus more for dusting

1/2 cup milk

2 tablespoons canola oil

1 large egg

Salt and pepper 

2 pounds ground chicken 

1 large ground onion 

Soup:

3 cups chicken stock

1/2 cup sliced grape tomatoes 

1/2 cup sliced white mushrooms 

2 teaspoons chopped fresh dill

Sour cream, for serving 

Directions

Special equipment:
a pelmeni mold
  1. For the pelmeni: Put the flour, milk, oil, egg, 1/2 cup water and 1/2 teaspoon salt together in stand mixer bowl and mix on medium-high speed until dough starts pulling from the side. Take it out of the bowl and place on a floured surface. Knead by hand for 2 to 3 minutes and place back in bowl. Cover with plastic wrap and rest for 30 minutes before using. Divide into 2 balls of dough.
  2. Mix together ground chicken and onion in a bowl and add some salt and pepper. Sprinkle flour on a pelmeni mold and roll out first ball of dough to fit the mold. Drape on top of the mold and press lightly. Fill the holes with the chicken mixture. Roll out the second ball and drape on top. Trim the edges. With a large rolling pin, start rolling gently at first and then more firmly until the shape cuts through. Turn the mold around and tap out the pelmenis.
  3. For the soup: Add the stock, tomatoes, mushrooms and half the dill to a small pot and bring to a boil. Add the pelmenis and let boil until they float on top, 5 to 7 minutes. Divide soup among 4 bowls and add dollops of sour cream and the rest of the dill.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Piroshki on 3rd, Seattle, WA

Show: Diners, Drive-Ins and Dives
Episode: Tasty Traditions

Categories:

Soup Chicken Recipes Poultry Side Dish

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5 Reviews
Add Your Review

Sunshine

Made this today for the first time They are so good. I am rolling the dough thin. Starting off with slightly larger than a golf ball for the bottom and about a golf ball for the top. It is important to let the dough rest. <br />I used a whole very large onion and they taste very much of raw onion. I would do half ground mishrooms in it next time instead of all onion and I would sauté it a bit first to get the raw taste out. I added 2 taps of salt and 1 tsp of pepper and 1 tsp of finely mixed dill to the two pounds of ground chicken. <br />For the dough. The list of ingredients does not say water for the dough but the instructions do. I added 1/2 cup water and half a cup of milk and had to add about another cup of flour which is fine. The dough is lovely. And by trying to roll it thin? Which still results in very plump Pelmeni, I am still working on the original amount of dough and I am about 2/3 to 3/4 of the way through the meat. Not worried either way. Extra dough can be rolled and cut for noodles and if there is any extra meat, I will adjust the seasoning a bit and make some baked meat balls but I am thinking I will use all of the meat up. <br />I also agree with others that to use up the quantity of Pelmeni made you need a lot more soup. We used 3 cups of soup for 2 of us for the first 32 Pelmeni. <br />I have my smallest cookie scoop and am using 1/2 of that much chicken per dumpling. I would say just slightly more than a 1/2 tsp. <br />I have now made up 4 batches of 32 and still have lots of dough and less than half the meat.

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