Old Fashion Russian Pork Beef Dumplings Recipe – Siberian Pelmeni

700 g – flour

2 eggs

260 ml of water (warm water 30°C)

15 g salt

400g ground beef

400g ground pork

100g onion puree

1 tablespoon dry parsley and dill

100g water

1/2 teaspoon sugar

20g salt

pepper to taste

*Sugar is not for sweetness in the meat, sugar in this recipe to brighten up the flavor.

Tip

Salt can be different and to be sure your meat has the right saltiness and taste make a simple test. Make a small meat patty and fry it. If taste good, start to make pelmeni.

I like to use a Kitchen Aid mixer to make dough because this way I don’t have to do additional kneading with my hands. When I didn’t have a Kitchen Aid mixer, I used a food processor. It helps but I still need to knead the dough after using it. We can make the dough in bread making machine as well. If you don’t have any of these kitchen appliances, make the dough by hand.

1. Sift the flour and add salt.

2. Add to flour egg mixture and warm water.

Flour has different moisture and can take different amounts of water. The best add water gradually and see the consistency of dough.

3. Use hook attachment and mix the flour with liquid ingredients. The dough should be looks like clay. If the dough is too dry and you used all water from the recipe, start adding more water by tablespoons gradually.

The best way to add all liquid ingredients to dry ingredients. The reason flour is not flying around and it is easy to make a dough this way.

4. Leave the dough for 30 -40 minutes to rest. It is developing the gluten in the dough and our dough will have more elasticity.

5. Roll the dough. Make round cut-outs with a small glass.

7. Place meat with a teaspoon inside the dough. Slightly press the meat in the dough.

7. Close the dough and seal by pressing both sides together.

8. Take side A and side B and press them together.

9. Make a small batch of pelmeni and place it in the freezer before start making the next batch. I usually use a cutting board (cookie pan) to freeze pelmeni. Generously cover the cutting board with flour before place pelmeni. Good to use also wax paper to cover the cutting board to prevent pelmeni stick to the surface. Frozen pelmeni I place in a ziplock bag with the date on it. You can keep pelmeni in a deep freezer for many months.

We can place a few cutting boards on top of each other. Place on the corners small bowls or ramekin with the same hight and put the next cutting board on the top.

10. Bring to boil a pot of water. Add salt, pepper, dry parsley, and bay leaf to water (very good with bouillon cubes). Add pelmeni to boiling water and mix it gently, make sure they don’t stick to the bottom of the pot. When pelmeni start floating on the top cook 5 minutes more.

*I like to cook 2-3 extra pelmeni in the pot. When they are ready cut one and make sure it is well done.

Don’t have time to cook for the family or guests? Always good to have pelmeni in the freezer. Cooking pelmeni is so simple! Add some generous amount of sour cream, butter, and black pepper. Greens are always good too! So many ways to serve pelmeni. Check a few more ideas! Serve with a frozen flower from a butter. The WOW factor will be for a moment but looks so good and impressive!

Greens can be parsley, green dill, onion chives, garlic chives, or some people like pelmeni with green onion too.