What To Serve With Pelmeni Recipes

PELMENI

Steps:

• In a medium pot, bring the water and butter to a boil.
• Add the salt and two cups of flour all at once. Mix vigorously with a wooden spoon.
• Take off the heat, cool slightly and add the eggs.
• Add the remaining four cups of flour. Mix until combined.
• Cover, and set aside, letting the dough rest for about 20 minutes.
• Melt butter in a skillet. Add the onions and cook for about 5-7 min, until tender and starting to turn slightly golden. Add garlic and cook for about 30 seconds. Cool slightly.
• In a large bowl, combine the ground meat, cooked onions and garlic, salt, pepper, herbs and spices and water. Mix to combine.
• Roll out the dough into a thin sheet. (While assembling the dumplings, keep the remaining dough covered, so it stays soft and pliable, protecting it from drying out.)
• Cut out 3 inch circles, using a biscuit cutter or a cup. Place 1 heaping Tablespoon of meat filling in the center. Fold the dough over in half, sealing the edges together.
• When sealing the edges together, make sure to squeeze out all the air, so the pelmeni don't burst open while cooking.
• Take hold of the corners and pinch them together, creating the classic pelmeni shape.
• Add 1 bay leaf, and some peppercorns to a pot of water. Season with salt and bring to a boil.
• Add the pelmeni, (no need to thaw if using frozen Pelmeni). Cook just until the pelmeni float to the top, for about 5 min. Make sure not to overcook them.
• Drain the water or use some of it and serve it with the pelmeni as a broth.
• Serve with sour cream. Other garnish options are melted butter, sour cream, vinegar, fresh herbs, sauteed onions and bacon.

RUSSIAN PELMENI

Steps:

• Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
• Dust a baking sheet lightly with 1 tablespoon flour.
• Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
• Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
• Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.