Especially for Cloudy...the queen of the kitchen...a Russian recipe (it's very tasty...Elena my wife makes it and I love it). Just Win...Happy Christmas yesterday in Ufa...have you eaten Pelmeni...if you have not then ask your Russian family to do it for you.
Russian Pelmeni Recipe + New Dough Recipe! Save Print Prep time 2 hours Cook time 10 mins Total time 2 hours 10 mins Author: Natasha of NatashasKitchen.com Skill Level: Medium Cost To Make: $8-$10 Serving: 180+ pelmeni Ingredients Ingredients for Pelmeni Dough:
- ? cups buttermilk
- 1 Tbsp sour cream
- 2 large eggs
- 2 cups warm water
- 1½ tsp salt
- 7 cups plus 6 Tbsp unbleached all-purpose flour Ingredients for Pelmeni Filling:
- 1 lb ground turkey
- 1 lb ground pork
- 1 medium onion, finely diced
- 1 Tbsp olive oil
- 3 garlic cloves, pressed
- ½ tsp ground pepper
- ¾ tsp salt
- 1 tsp hot sauce, optional
- Melted butter, sour cream, vinegar, ketchup
- Using the whisk attachment on medium speed, mix together: ? cup buttermilk, 1 tbsp of sour cream 2 cups warm water, 2 eggs and 1½ tsp salt until well blended
- Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended.
- Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup).
- Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 Tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).
- Place the dough on a lightly floured surface.
- Heat 1 tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.
- Mix together pork, turkey, onion & garlic mix, ¾ tsp salt, ½ tsp ground pepper and 1 tsp hot sauce (optional).
- Cut off about tennis-ball-size chunks of dough and roll out into a circle.
- Place over mold. Place ½ tsp meat into each pocket space on the mold.
- Roll out another chunk of dough and place over the mold.
- Use a rolling pin, roll the top, working from the center – outwards until the pelmeni are well-defined.
- Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
- Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.
- Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
- Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.
- Place 1 tsp pelmeni filling in the center,
- Close the edges and pinch together.
- Pinch the corners together to form, well… a diaper shape.
- Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.
- Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
- Bring a pot of water to boil (add 1 tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 mintues longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).
