Pelmeni
I love dumplings, I just don’t like making them. Dumplings are a very labor intensive project. Having a Pelmeni mold makes the whole process tolerable. The true way of making Pelmeni is to freeze them overnight before cooking them. I cooked mine immediately after assembly. They turned out great but I wonder If they could have been even better if I had froze them.
Ingredients
Dough
1 cup Milk
1 Egg
1 T Vegetable Oil
1 T Salt
3 ⅔ cups All purpose flour
Filling
3/4 lb Ground chicken
3/4 lb Ground beef
1 Large Onion – finely chopped
2-3 Garlic cloves – finely chopped
2 T Olive Oil
1/2 t Black pepper
2-3 Bay leaves
Salt to taste
2 T fresh dill leaves
Toppings
Melted butter
Sour cream with vinegar
Instructions
Dough
In a large bowl combine flour with egg. Mix well. Add oil, salt & pour milk. Knead the dough. You might require less or more milk (it depends on the quality of your flour). Form a ball, cover with plastic and leave for 40-45 minutes.
Filling
Heat 2 tbsp of olive oil in a skillet. Saute the chopped onion till golden. In a large bowl combine ground chicken, ground beef, the sauteed onion and chopped garlic. Add pepper, salt &dry dill. Mix well and leave for 15-20 minutes.
Roll out your dough to cover the Pelmeni mold, place the filling in the hollows, cover with a second sheet of dough, roll over with your rolling pin several times and Pelmeni will fall out easily.
Cooking
In a pan bring water to boil. Add salt , bay leaves and Pelmeni.
Cook until they float on the surface for 5-7 minutes, stirring occasionally.
Drain them using a slotted spoon.
Serve with melted butter or sour cream and vinegar.
Marty Made It 