Russian Meat Pelmeni

According to old Russian records, the recipe for making pelmeni originates from Siberia. In the past, they were a popular food among hunters, likely for two reasons: the preparation is simple, and they can be frozen, as they withstand low temperatures well.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

dough

  • 210 ml Water

  • 1 piece Egg, fresh

  • 0.5 teaspoons Salt, table

  • 400 g Wheat flour, white, multi-purpose

filling

  • 230 g Meat, beef, ground

  • 230 g Meat, beef, ground

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Sift the flour into a large bowl and sprinkle with salt. Make a well in the center and crack an egg into it. Slowly pour cold water into the bowl while mixing continuously. Once all the water is used, knead the dough for 15 minutes until it becomes smooth and elastic, not sticking to your hands or the bowl. Shape the dough into a ball and let it rest for a few minutes.

  2. Peel, wash, and finely chop the onion and garlic. Place the meat in a large bowl and knead it well. Add the onion and garlic and mix thoroughly. Season the meat with salt and pepper and mix everything together one last time.

  3. Divide the dough into 2 parts and roll each part into a 2 cm thick log. Using the back of a knife, cut each log into 30 equal pieces. Roll each piece into a 1.5 mm thick circle. Place a spoonful of filling in the center of each circle. Shape the pelmeni. Moisten the edges of the dough with water. Fold the dough in half to form a crescent shape. Pinch the edges together firmly, then bring the two ends together and pinch them closed.

  4. Bring a large pot of salted water to a boil. Add the pelmeni and cook at a gentle simmer until they float to the surface. Once they float, cook for an additional 4 minutes. Meanwhile, melt the butter in a small cup. Remove the cooked pelmeni with a slotted spoon and arrange them on plates. Drizzle with melted butter and serve.

Nutrition Information (Per 100g)

  • Calories: 265.59 kcal
  • Fat: 9.4 g
    • Saturated Fat: 3.26 g
  • Carbohydrates: 30.03 g
    • Sugars: 0.38 g
  • Protein: 12.19 g
  • Fiber: 0.86 g

Advice

Optionally, you can sprinkle the cooked pelmeni with chopped dill before serving. Prepared, uncooked pelmeni can also be frozen. When cooking pasta, follow the rule of using 1 liter of water for every 100 grams of pasta. For every liter of water, use 10 to 12 grams of salt.