How to Make Pelmeni

My adventure with Eastern European cuisine in the chilly backdrop of Anchorage, Alaska, took an exciting turn when I decided to tackle making Pelmeni from scratch. Let me tell you, it was an eye-opener! I hadn’t fully grasped the challenge I was setting myself up for. Yet, with a dash of determination and a sprinkle of enthusiasm, I managed to create my very own rendition of this delightful dish. And, oh, was it rewarding!

With the help of Pinterest, I stumbled upon a variety of recipes. After a bit of tweaking to suit what I had in my pantry, I embarked on my Pelmeni-making quest. The result? A dish that brought a smile to my husband’s face and a sense of accomplishment to mine. He savored every bite of the homemade Pelmeni, and I basked in the joy of my culinary success.

The Origin of Pelmeni

But what’s the story behind Pelmeni, you might ask? This traditional Eastern European staple has a rich history that dates back centuries. Originating from the regions of Russia, Pelmeni is a testament to the ingenuity of the people, designed to withstand the harsh winter conditions.

These dumplings, filled with a mix of meat and spices, were originally frozen outdoors and could be easily cooked in boiling water for a quick, hearty meal. Today, Pelmeni has transcended its survival food status to become a beloved dish enjoyed in various forms across the globe.

Pretty cool, that leaving these little dumplings outdoor kept them frozen. The great out door freezer!

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Play video: How to make Pelmeni from scratch - Russian Dumplings Recipe

If you want to learn how to make more ethnic dishes. Check out my post on how to make Filipino Lumpia.

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Ingredients

Dough:

• 3 cups all-purpose flour
• 1 cup cold water
• 2 tbsp cooking oil
• 1 tsp salt

Filling:

• 1/2 lb ground chicken
• 1/2 lb ground pork
• 1 large onion, finely chopped
• 2-3 garlic cloves, pressed or minced
• 1 tsp salt
• 1 tsp ground black pepper

Dipping Sauce:

• 2 tbsp butter
• 1 tbsp sour cream
• 1/2 tsp vinegar
• 1 tbsp parsley, freshly chopped (for garnish)
• 5-8 bay leaves, and
• 1 tsp whole peppercorn to add when boiling the pelmeni for added flavor and aroma.

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Instructions

Mix dry ingredients:

In a mixing bowl, add dry ingredients starting with 3 CUPS all-purpose flour, and 1 TSP salt. Mix dry ingredients until well blended.

Combine wet ingredients:

In a mixing bowl, add dry ingredients starting with 3 CUPS all-purpose flour, and 1 TSP salt. Mix dry ingredients until well blended.

Mix dough:

Use a dough hook for mixing. Set mixer to medium speed. Manually scrape dough mixture towards the middle. Continue mixing for about 10 minutes or until a smooth dough ball is formed.

Form dough ball:

Sprinkle flour around the dough before removing it to prevent it from sticking to your hand. Form dough into a ball on a lightly floured surface. Wrap or cover the dough and set aside for 10minutes.

Mix meat:

Prepare the filling in a mixing bowl by placing 1/2 LB ground pork and 1/2 LB ground chicken. Add 1 TSP salt, 1 TSP ground black pepper, 1 TBSP minced garlic. Add 1 Medium onion pureed or finely chopped. Mix all ingredients until well incorporated. Use a stand or hand mixer if available. Cover the filling and refrigerate until ready to use.

Make Pelmeni:

To make the pelmeni, place dough on a lightly floured surface. Divide into four (4) equal portions. Cover the remaining three (3) with a damp cloth. Roll and flatten each portion into 1/8″ thick. Improvise by using a hydro flask if a rolling pin is not available.

Fold Dough:

Use any small round glass to cut out a circle about 2.5″ in diameter. Place 1/2 TSP of the filling on each circle. Fold the edges together then press firmly to seal. Place the finished pelmeni on a floured surface 1/2 inch apart. Freeze some for up to one month for your next cravings.

Cook:

To cook, bring the water to a boil. Add bay leaves and peppercorn. Add the pelmeni when water starts to boil. You can tell it’s cooked when the pelmeni starts floating to the top.