Pelmeni (Russian Meat Dumplings)

A traditional Russian dumpling that consist of a filling wrapped in thin, unleavened dough. Topped with butter, sour cream, vinegar, parsley, dill or ketchup.

INGREDIENTS:

For the Pelmini dough:

• 2/3 cups buttermilk

• 1 Tbsp sour cream

• 2 large eggs

• 2 cups warm water

• 1 1/2 tsp kosher sea salt

• 7 cups + 6 Tbsp unbleached all-purpose flour

For the Pelmini filling:

• 1 lb ground chicken

• 1 lb ground pork

• 1 medium onion finely diced

• 1 Tbsp extra virgin olive oil

• 3 garlic cloves, minced

• 1/2 tsp pepper, freshly ground

• 3/4 tsp kosher sea salt

• 1 tsp hot sauce (I like using Sriracha, but it’s optional)

DIRECTIONS:

Instructions for the dough:

1. Using a Kitchen-Aid stand mixer with the whisk attachment on medium speed, mix together: 2/3 cup buttermilk, 1 tbsp of sour cream 2 cups warm water, 2 eggs and 1 1/2 tsp salt until well blended

2. Switch to the dough hook and add 4 cups flour. Mix on low speed until well blended.

3. Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup).

4. 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).

5. Place the dough on a lightly floured surface. (See instructions below for making Pelmeni).

Instructions for the filling:

1. Heat 1 tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.

2. Mix together ground pork, ground chicken, cooked onion & garlic mixture, 3/4 tsp salt, 1/2 tsp ground pepper and 1 tsp hot sauce (optional).

Instructions for making Pelmeni:

1. Shape a portion of the dough into a 1 - 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.

2. Place 1 tsp pelmeni filling in the center,

3. Close the edges and pinch together.

4. Pinch the corners together to form, well... a tortellini shape.

5. Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.

6. Once they are fully frozen, place them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

Instructions for cooking Pelmeni:

1. 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).

2. Add FROZEN pelmeni and return to a boil. They should float to the top, then boil (3 mins longer) or until meat is fully cooked.

3. 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.

Things you'll need for this recipe: