For the pelmeni dough:
- 3 cups All-purpose flour
- ⅔ cup Waterlukewarm
- 3 Eggs
- 1 tsp Salt
For the pelmeni filling:
- 2 lbs Ground meatchicken, turkey and mixing in ground beef
- 1 large Oniongrated
- ½ tbsp Saltor to taste
- 1 tsp Black pepperor to taste
To serve:
- Sour cream
- Butter
Easy Russian Pelmeni
This Easy Russian Pelmeni recipe is one of the recipes that has been handed down in my family for generations and I am delighted to share this with you today. I love to make batches of these simple Russian pelmeni when I’ve had a busy day and I’m looking for some comfort food.
To make these easy Russian pelmeni, start by making the pelmeni dough. To make the filling, mix ground meat with grated onion and season with salt and pepper. Pop some filling onto circles of dough and shape the pelmeni. You can use a dumpling mold if you have one, but seriously, it is not difficult to assemble these quickly. You’ll get into a rhythm once you’ve done a few.
To make Easy Russian Pelmeni, you will need the following ingredients:
Steps to make Easy Russian Pelmeni
1 | Make dough | 5 |
Sift 3 cups of flour and 1 teaspoon of salt in a mixing bowl. Add 3 eggs and mix for a bit. Add ⅔ cup of water to the dough and combine everything by hand until you have a smooth dough | ||
2 | Let the dough rest | 20 |
Cover with a kitchen towel and let the dough rest for 20 minutes. | ||
3 | Make filling | 2 |
Combine 2 pounds of ground meat with 1 large grated onion and season to taste with salt and pepper. | ||
4 | Roll out dough | 5 |
Use a rolling pin to roll out the dough and cut it out small circles using a round cookie cutter. | ||
5 | Add filling | 3 |
Place some pelmeni filling on the center of the dough circles. | ||
6 | Shape the pelmeni | 20 |
Fold the sides of each dumpling into a half-moon shape and pinch the edges together. Connect the two corners together and ensure each dumpling is sealed. | ||
7 | Dust with flour | 1 |
Arranged the shaped pelmeni on a dusted with flour cutting board. | ||
8 | Cook the pelmeni | 10 |
Bring a large saucepan of salted water to a boil. Add the pelmeni. You may need to cook them in batches. When they float to the top, take them out of the saucepan using a strainer. | ||
9 | Serve | |
Serve the pelmeni drizzled with melted butter and sour cream on the side. | ||
