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Pelmeni (Russian meat dumplings)

(0)
1 Hrs 25 Min
 
portions
17 %

Carbs

13 %

Fats

14 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1530 g
Energy 974 kJ / 233 kcal 14889 kJ / 3559 kcal
Sat. fat 5 g 68 g
Unsat. fat 6 g 78 g
Fibre 1 g 10 g
Salt 712 mg 10890 mg
Author: Marc van Hussen
Units:
 
  • 500 g
    Beef - Mince
  • 300 g
    Chicken - Breast fillet
  • 50 g
    Onion
  • 10 g
    Salt
  • 10 g
    Soup, beef broth, cubed, dry
  • 6 g
    Garlic
  • 2 g
    Cumin
  • 2 g
    Pepper, black
  • 650 g
    Pelmeni dumpling dough
  • 1.5 kg
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Chefs knives , 1 x Plastic cutting boards , 2 x Mixing Bowl , 1 x Rolling pin , 1 x Mixers
Method

Preparation time

50 Min

Cooking time

5 Min

Show pictures

1

Prepare the Pelmeni dough

2

For the filling, place the beef mince and the chicken mince into the mixing bowl, add the salt, pepper and the cummin.

3

Finely chop the onion and the garlic; you can also grate them for a really fine effect. Add to the meat mixture.

4

Kead the meat and spices with your hands so all ingredients are well mixed.

5

Using a glass or a cup, cut out circles from the dough; with the remaining dough make a new ball, and repeat the process.

6

Each circle will become a pelmeni; for each circle place about one teaspoon of mixture in the centre.

7

Fold the dough to a semi-circle, enclosing the filling and cement with your hands. If the dough doesn't stick, make your fingers a bit moist and cement it with a little water.

8

Fold and mend the ends of the pelmeni together so it looks like a little crown. Place on a platter with baking paper and repeat the process until you run out of dough and filling.

9

Place a sauce pan with water on the stove and switch to a high heat. When the water boils, add the salt and switch to a medium heat.

10

Cook your pelmeni in batches, not all at once. Depending on the size of the pan about 10 at a time. When the Pelmeni float to the top, they should cook for another 1-2 minutes and they're ready to serve.

Tips

1

Serve the pelemi in a deep plate with some of the broth. Sprinkle some fresh herbs over top and serve with a bit of butter or mayonaise.

2

You can also fry the boiled pelmeni and serve them with some Tkemali plum sauce.

3

Pelmeni freeze very well for later use; it's great to make a large batch and freeze them for later quick meals.

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