Pelmeni - Russian Dumpling
Ingredients
Makes appx 36 pelmeni
Dough
2 cups (240g) All-Purpose Flour
1/2 tsp table salt
1 large egg
5.4 oz (155g) warm water
1 Tbsp sour cream
1.5 tbsp Vegetable Oil
Meat Filling
6 oz (150g) ground beef
6 oz (150g) ground pork
1/2 (40g) medium onion, finely diced
1/2 Tbsp olive oil
1 garlic cloves, finely chopped
1/4 tsp ground pepper
1/2 tsp salt
Mushroom filling
2 pack cremini mushroom – finely diced
½ Medium Onion, finely diced
1 garlic clove, finely chopped
1 tsp salt
2 tbsp butter
To finish
½ cup sour cream
½ tsp salt
½ tsp pepper
¼ cup chopped fresh dill
3 tbsp white vinegar
Instructions:
To Make the Dough:
In a bowl, whisk together warm water, sour cream, egg, oil, and salt until blended.
Add 1 3/4 cups flour and mix until incorporated.
Add the remaining flour a little at a time just until the dough no longer sticks to the sides of the bowl, or to your hands.
Knead by hand for 2-3 minutes until the dough is smooth and elastic.
Cover with plastic wrap and let rest for 30 minutes.
Meat Filling:
Finely dice onion and garlic cloves
Add raw meat, salt, pepper, oil, onion, and meats to mixing bowl and combine until uniform - this will cook in boiling water.
Cover and set aside while rolling out dough
How to Mold Pelmeni:
Divide dough into tennis ball sized portions. Cover the pieces not being used and thinly roll the first piece out onto a floured surface to just under 1/8” thickness until covers size of pelmeni mold and drapes over sides
Lightly indent each mold hole with finger and fill 1/3 way with meat or mushroom filling – being careful not to overfill as the pelmeni will burst.
Roll second portion of dough to same size and thickness and drape over filled mold
Lightly flour and use a rolling pin to cut dough around mold
Flip pelmeni mold and gently push out dumplings