Chef Alla will be showing you how to make a very traditional Russian dish. A traditional and delicious recipe for hand-made Russian pelmeni filled with a beef, flavored with onions and garlic! Learn how to make the perfect pelmeni!
Russian Pelmeni (Meat Dumplings) –
Русский Пельмени (пельмени)
Recipe Submitted By: AllasYummyFood
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How to make Russian Pelmeni (Meat Dumplings)
Latvian: Kā pagatavot garšīgu mājās krievu pelmeņi
Russian: Как приготовить вкусные домашние русские пельмени
Most associate pelmeni as being from Siberia, and there are many references to calling it “Siberian dumplings.” It probably did originate in Siberia, however the dumplings became very popular all over Russia. They are close to being like “pot stickers,” “pierogies,” and other similar types of dumplings found in many other cultures.
But still, pelmeni is not just found in the big freeze of Siberia. Where there is a Russian community you’ll find some ready-to-cook pelmeni lurking. It’s become a part of everyday life and in big cities a store bought variety. It is seen as a kind of Russian fast food and is a big favorite among students and single men. Pelmeni was particularly favored by hunters, who were looking for light, easy-to-prepare, and nourishing food to take with them on long trips specifically during the winter.
The word itself comes from pel’nyan’ literally “ear bread” in the native Finno-Ugric Komi and Mansi languages. No one knows for sure when pelmeni first entered Russian cuisine but one theory suggests that stuffed boiled dumplings in general, originated in northwestern China.
The general thought is that pelmeni were carried by the Mongols to Siberia and the Urals. Then gradually spread as far as Eastern Europe. Black pepper and other spices used in the recipe are not native to Russian. They had to be imported and this could explain that the dish had to be imported.
The Russian variety is traditionally is made of flour, milk, eggs, and salt. The dough is rolled out as fairly thin approximately two inches in diameter circles. A plate of pelmeni might not look like much, but it forms the heart of Russian cuisine and culture. It’s served in most every Russian restaurant and is cooked in homes across the country.
The recipe and list of ingredients for this delicious dish is below the Video
Serve these in a good quality chicken broth, or boil and butter them up, then dip in sour cream, vinegar or ketchup.It is so common to eat pelmeni ( dumplings) everywhere in Russian speaking countries. This dish is very filling; usual serving per person is around 10 pelmeni each.
It doesn't take long to cook them, but the preparation process can take up to one hour. If you make more of them, you can store them in your freezer for later. I prefer them fried, however the boiled soup version is much healthier. Definitely a must try dish, I hope you enjoyed it!
- 400 gr (3 1/4 cup) of flour
- 150 ml (1/2 cup + 2 Tbsp) of cold water (use more if needed)
- Salt (to flavor)
- 1 egg
- 500 gr of beef (about 1 lb. - you can also use half beef, half pork)
- 1 large onion
- 3 cloves of garlic
- Spices including salt & pepper (to flavor)
- Mix flour, a bit of salt, egg on a flat surface.
- Slowly add water, little by little and mix the dough hard. This might take up to 5 minutes.
- Roll out the dough into strips and cut with a knife small pieces about 1-2 cm (about 1 - 1 1/2 ") wide.
- Roll out the dough into mini circles
- Using a blender, grater or food processor to prepare the onion and garlic - it has to be kind of a mushy consistency.
- Mix meat with onion, garlic and spices.
- Mix well, until all the ingredients are combined.
- Fill each dumpling with 1 tsp of meat mixture. You can use less/more depending how you created them. Don't worry if they aren't the same size, that is why they are home made!!!
- Fold from both sides, press around the middle, and fold from the sides. ( you can see video instructions)
- Boil water with 1 cube of beef/pork/chicken stock, add 1 bay leaf.
- Place pelmeni into hot water, and let them cook for 5-7 min. Make sure you don't over cook them, or they will become soggy.
- Serve with hot soup, sour cream and dill.
- Place some butter in the pan and drop all the pelmeni.
- Fry them on medium heat, cover with lid.
- If you want them juicy, add a bit of water and cover with lid.
- Once they are golden brown, serve on a plate with sour cream and dill.
- Cook them immediately by either boiling or frying or freeze them individually and then place in a zipper-type plastic bag. Just don't leave them out for a long time, they will melt and glue together.