Hi there! 1. Traditional Russian pelmeni with beef and pork filling. Shape the dough into a ball, and leave it under plastic wrap in a warm place for 30 minutes. Hold the round in your left hand and place a teaspoon of the filling in the center. Knead each circle with your fingers, place the filling in the middle, pinch the edges, and join together. Knead the dough with your hands until it stops sticking (shouldn't take more than a minute or two). The popular way of working with dough is to roll it out thin and cut out rounds with a wine glass. Wholegrain flour wouldn’t work well here. Tip: keep the rest of the dough covered to prevent it from drying. Notify me when someone replies to my comment. I’ve seen them served in little bit of meat broth, but never mushroom, although now that I think of it, it sounds like an awesome idea. The first method ensures that once you add butter or sour cream they will nicely “coat” pelmeni (as opposed to get diluted if there’s water left in the plate). Place the dough in a bowl, cover it with a damp towel and leave to rest for at least one hour. 7. Pour egg mixture in. To check if pelmeni are cooked take one out and break with a spoon. If the filling is anything else, but meat (potato, cottage cheese, mushrooms, cherries), you call it, 1 tbsp any vegetable oil (I use olive oil). Back in the day, a wooden bucket and a sechka, a special mincing knife, were used. You should definitely try pelmeni during your Moscow tour. You can serve pelmeni in actual meat broth if you have some in your fridge or freezer (just a few tablespoons, it shouldn’t look like a soup). I’d just boil potatoes (the amount depends on how many pelmeni you are making, but maybe around 5-6 large potatoes to start with), then mash them while adding milk and butter to make it creamier. Season with salt and bring to a boil. But in my experience the price never played a role in the outcome. Boil in salted water with a bay leaf and peppercorns on medium or medium low heat. Great idea to grind your own meat. Armenian food is amazing, we love it here, in Russia! If you prefer to have them with the cooking liquid, ladle it over the pelmeni and garnish with fresh dill and black pepper. Note: you can go with 1.5 cm (half an inch) to make even smaller pelmeni which I absolutely love… to eat that is. Using a slotted spoon, transfer the pelmeni into a plate. Pelmeni can be eaten with or without broth. Eu pessoalmente sempre faço o recheio sem carne de carneiro e sem noz-moscada. Cut the cylinder into 2 cm (1 inch) pieces and place them on the table dusted with flour in front of you. Make pelmeni, arrange them on a lightly floured cutting board and put in the freezer. All this will help develop the gluten. I, however, love the water! Make sure not to overcook them. After that, cook or place in a bag for further freezing; they will no longer stick together. Once cooked, strain the pelmeni and transfer to a serving bowl. Make a round with your hands first (on the left), then roll it out with a rolling pin (on the right). When my mom and I make pelmeni, we use 1kg beef, 1 kg pork, and about 400 g of salo (cured pork fat). Thank you so much for taking the time to come back here and let me know how it worked out! Some believe that pelmeni were brought to the Ural region of Russia by mongols; others — that they were invented by Komi-Permyak tribes that inhabited the Urals and made their living by hunting. Sometimes you just need a […] But all-purpose will do too. Thats all i will ever eat it with, anything else is like putting bumper sticker on ferrari, why would you do such a thing blin!! 5. 4. The first method ensures that once you add butter or sour cream they will nicely “coat” pelmeni (as opposed to get diluted if there’s water left in the plate). 8. When all the wet ingredients are mixed in and the dough forms a ball, place it on the table dusted with flour. I need to try it next time 🙂. Now that I live in USA, I always get unbleached white flour just because I find it healthier than bleached flour. Don’t forget about salt too, you can add it to water while boiling potatoes, and then adjust the salt while mashing potatoes. 7. The dough might crack and leak the filling during cooking. OK. I am glad you tried out the recipe! Add bay leaf and black pepper. Making Pelmeni using a Mold (Pelmenitsa) ensures the Pelmeni are all even and uniform in size. Sunday I will try your dough on traditional Polish pierogi with potato and white cheese filling (called “ruskie” which means “Russian” in Polish, don’t ask me why 😉 ) Pelmeni appreciate being cooked in a large pan so they don’t feel crowded. I am happy you got great result in the end. When you transfer all the pelmeni from the pan where you boiled them, add a a little bit of the water (that you used for boiling) to the bowl too. Vladimir Olkinitskiy: Reviving Ural Cuisine, Eliseevsky Store in Moscow: When a Supermarket Is Also a Palace. Pelmeni dough is made like pasta, cut into circles and stuffed and pinched sealed before boiling in water. 6. My name is Yulia! Happy cooking! You can also buy frozen pelmeni in shops and cook them later at home. You should use winter wheat flour, if possible. Here’s how I made it. Thank you for the input 🙂. Getting the dough right is half the job. 🙂 I updated the recipe to 260 ml of water and going to try it out a few more times to make sure it work well! While I could have cooked the Pelmeni in that traditional manner, I wanted to serve it with a sauce that would complement the flavor of the meat inside of the Pelmeni. In the recipe it says, “When you finish making pelmeni, place them into the freezer”. 7. Plastic-wrap one of the pieces (to be used for the second batch of pelmeni). Yes!!! My question is this – is it possible to cook pelmeni and keep it warm, so that it can serve a big group of people over a buffet? Bran is very healthy but even after milling is hard and has sharp edges, so it can cut the gluten strings during kneading process. Then cook them for another 3 minutes. Hey Matthew! 60ml/50g . For extra juiciness, raw onions or crushed ice can be added. Hi! Oh, and by the way, I’ve made manti recently with my mom and grandma which are in the same dumpling family as pelmeni, but bigger and you steam them instead of boiling and I have to say, you are right, the water wasn’t enough. I’m glad I was helpful 😉 They are best served with butter, smetana, and/or fresh herbs. Roll the dough ball into a sausage shape and cut in half. I used a cheap all purpose flour to make the first batch and they turned out perfect. 9. I am curious 🙂, Hello Yulia! When you are making pelmeni, arrange them on a board dusted with flour in rows. $5 on … 8. Required fields are marked *. Transfer the pelmeni in a ziptop bag and store in the freezer. Then take it out, transfer pelmeni to a plastic bag. I When the water begins to boil, pour in the pelmeni and stir so that they don’t stick to the bottom. Pelmeni is kreplach. 😉 But after adjusting the amount of water and working the gluten long and well the dough came out perfect, smooth and elastic, soft but not sticky. Yay for giving my recipe a try, hope it all works out well! Add salt and ground black pepper to the minced meat, and mix everything till smooth. When done, roll it into a ball, cover with plastic wrap or a damp towel, and leave at room temperature for 30 minutes. 230 ml of egg and water mixture doesn’t work, there wasnt enough liquid to even make the dough come together. 7. They are filled with ground pork and beef and wrapped in a tender dough. 120 ml /100g is of course for 2 large eggs Sorry! So the meat was not as much ground as it was chopped. Run everything through a meat grinder with a large die. While I may skimp on grinding meat on my own, I do spend a ton of time rolling out the dough piece by piece for each pelmen. Mix the dough with a mixer for 10 minutes using dough hooks. Wow, that’s a whole lot of pelmeni! Then roll it with a rolling pin to be about 7 cm (almost 3 inches) in diameter. You can pre-cook the meat broth and pour a little straight onto the minced meat. Servir os pelmeni, acrescentando o alho ralado com manteiga derretida, vinagre, sal e pimenta. 1. Pelmeni with vinegar is another delicious Cut the strip into 2 cm (1 inch) pieces and place them onto a floured surface in front of you. I grew up eating pelmeni with NOTHING BUT MAYONNAISE!! Although I don’t know if this is very authentic, I wondered if you had any suggestions of where to find a recipe for the broth. Add salt (1 tsp of salt for each 1 liter of water). I write stories about food, travel, and things that matter like sustainability and my mild obsession with Hollywood actors. Place desired amount of pelmeni into boiling water (about 10-12 per person). After you add pelmeni to boiling water, the water will cool down and you will need to wait for it to boil again. Place sifted flour into a separate bowl and make a hole in the center. 4. When the pelmeni rise to the surface, cook for another 5-7 minutes. Your email address will not be published. Mine are the kind of newsletters you’ll actually open and read. Yuilia: Will this dough recipe work with “pielmiennica” (that is Polish transcription from Russian)? Put the bag back into the freezer. Unlike Elena, I took the easier road when it comes to filling. Mention @nourishedkitchen or tag #nourishedkitchen! Thin dough filled with seasoned minced meat then shaped into dumplings and cooked – a real comfort. Mix pelmeni carefully from time to time untill all of them come up to the surface. Create a mound of flour on the work surface. Pelmeni are a classic Russian recipe that is similar to dumplings. Usually, Siberian pelmeni are small — the size of a walnut. You can also use plates or anything that will fit in your freezer. Abra a massa com um rolo, corte com um cortador redondo as massinhas e recheie com a carne temperada. There’s nothing wrong with using the faster method. I also modified the proportions of the dough by increasing water to make it softer and easier to work with. There’s no need to defrost pelmeni beforehand, and never re-freeze them. Thanks for sharing some food love. Pelmeni (em russo: пельмени, singular пельмень, pel'men') é um prato da culinária russa que pode ser encontrado em diversos países do leste europeu. The addition of mustard to vinegar and sour cream is common. I have made about 200 pelmieni. If it feels dry, add a little cold boiled water. Theories on origins of this dish are so confusing and contradictory that I am reluctant to cite any here. Thanks!x, I just realized after reading your comment that I’ve never tried cooking pelmeni right after making them. In the end, whole grain organic flours are as traditional as it gets. When ready to cook, … I love the description you give with your recipe, so I am going to try it with your guidance this weekend. Pelmeni love being frozen. 2. Immediately mix them with a slotted spoon to make sure they are not stuck to the bottom. The original Ural pelmeni are not made with ground meat. Pelmeni appreciate being cooked in a large pan so they don’t feel crowded. And if your family members or friends want extra flavors, they can always add whatever they wants. One of the most thorough and detailed recipes I first found about five or six years back belongs to Elena Aizikovich. 3. Read more: Pelmeni all year around: Recipes from across Russia’s regions. 4. For the ideal result, sift the flour before kneading the dough so that it gets saturated with oxygen and contains only fine particles. I have to say, I just returned from my first visit to Moscow and fell in love with Pelmeni! I think it will be better for frozen dumplings than my usual dough recipe. But making them is gonna take even more time. A great place to visit is Korchma Taras Bulba which serves a great variety of dumplings. You can easily visit the place during your three-day tour of Moscow. This recipe will yield 120-150 pelmeni depending on how big you make them. First -milliliter is volume measure, not weight. Hi Terry! They come out smaller than made by hand, so we ate half, and I froze half for future. 8. @2018 That’s What She Had | Food and Travel Blog |. Colocar a quantidade de pelmeni para 1/3 de panela. I’ll ask a few of my Russian friends who are chefs, and if they know of a recipe I’ll let you know! If using any of Russia Beyond's content, partly or in full, always provide an active hyperlink to the original material. Add a slice of butter, fresh herbs – if you like – and serve hot with sour cream, sauce or vinegar. Hi Tamara! How to serve boiled pelmeni. The whole family makes them in winter and in large quantities at that. Serve the pelmeni warm, topped with sour cream or crème fraïche, fresh snipped dill and seasoned to taste with a sprinkling of unrefined sea salt and freshly ground black pepper. Is there a best way to do this without the pastry going soggy or sticky? figured that these proportions result in firm dough that’s hard to knead, let alone roll out thin. We tend to be open to anything new and different. They had pelmeni on special and I found it amazing! I think I know what you are talking about, I’ve seen this device, but have never used it. Interesting that they had pelmeni as their special 🙂 Let me know how it worked out once you make your own pelmeni at home! Is this just for storage purposes or do they need to frozen before cooking? What kind of flour is the best for pelmeni? Can you express your personal opinion and why a lower gluten (bleached) flour worked better for boiling? Quick and easy 30 minutes Pelmeni recipe which will become your NEW favorite method for making Russian dumplings. The flour for the second batch was the fancier king arthur all purpose flour and the dough was actually no wear as good. Surprise!) I strongly believe the dough for pelmeni should be simple; no funky business with adding sour cream, buttermilk or the like. And add a little vegetable oil. Actually, I am pretty interested to check out how it works. Once the dough is mixed, kneaded, and rested, cut out a strip and roll it to be about 2 cm (1 inch) in diameter. I am an amateur baker and in bread baking proportions water to flour are crucial, so I am a little obsessed with measurements 😉. I used a pelmeni maker mold to shape them. Replying as soon as I read your comment! 2. Some people serve pelmeni in the broth that they cooked in. Don’t be tempted to put a lot at once. “Wrinkles” on the dough after boiling — a definite proof you made the dough right! I appreciate the time you took to explain the makings of such a delicious dish. Place a large saucepan of salted water on to boil. While water is coming to a boil, heat chicken broth in a separate pot over low heat. It was only after I started traveling that I began experimenting with making my own dough. Here’s the thing: unlike in USA, in Russia we don’t have many varieties of flour. The dough recipe is perfect. Cover the meat with the upper part of the round and start sealing the edges from center working your way down each side. Back to top greenfire Mon, Jul 22 2013, 2:55 pm. I was adding water spoon by spoon and I can tell that 500g of flour needs at least 250-260 gram of liquid (plus tablespoon do oil) I used pizza type flour. The question I have is the serving. After pelmeni come to the surface boil for another 5 minutes. I’d also throw a piece of butter on the top it will help prevent pelmeni from sticking and will add a burst of flavor. Click here to find out more. You only need flour, eggs, water, oil and salt, a basic dough recipe. They seemed to be out of a few things, and most smaller portions, probably due to those of you above. If you read Russian, jump to her blog and give her pelmeni a try. Place pelmeni onto a well-floured cutting board. Take pelmeni out using a slotted spoon. I find it perfect fo any kind of dumplings. Dijon mustard is a common add-in as well. 2. That’s why if you Google recipes for pelmeni in Russian, you won’t find any specifications, it’s just “flour”. Cut the beef, pork, and onions into medium-sized pieces. One large egg (EU standard) has indeed about 120 ml in volume but weight only about 100g . Our Take on the Recipe. Mix ground meat with onions and garlic. I happened to have an appointment near Russian Gourmet this morning and am now in possession of 1.5lbs of frozen beef and pork pelmeni (had to start somewhere and chose the frozen item they appear to make themselves). If you want to have your pelmeni right away, you can boil them fresh, without freezeing. I am assuming 80/20? Russian pelmeni recipe might remind you of Chinese dumplings and Italian ravioli as they are, too, made of ground meat wrapped in unleavened dough and boiled. To be honest, I have never seen pelmeni served in mushroom broth. Don’t recommend whole gain, because it contains bran. Hope there are quite a few people helping you! Using a glass, cut the dough into identical small circles. I recommend to serve them undressed with skillet juices. To freeze pelmeni for later: Freeze the pelmeni on a well-floured baking sheet for about 3-4 hours. Another delicious this was my first visit to Moscow and fell in love with pelmeni earlier, my is. Floured cutting board and put in the freezer for at least half an hour Mold shape. Serve, bring a large die grind my own meat and based on my “ pielmiennica ” water add! Cheap all purpose flour and place a large saucepan of salted water egg. Arrange them on a board dusted with flour in rows no need to frozen before cooking about 7 in! 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