Pelmeni
Description
The recipe won't take much time. This is one of the most beloved and popular dishes, having almost dozens, if not hundreds, of recipes. The dough and filling vary, and there are endless debates about what to add and what not to. But everyone has their own signature recipe! You can add herbs to the filling, as I do, or leave them out. Almost nobody adds milk to the dough or filling, especially if you plan to serve the dumplings in broth—milk will make the broth cloudy. There are also debates about the size of the dumplings. Siberians usually make and freeze medium or small dumplings, but never very large ones. Today, we'll prepare medium-sized dumplings. Ready to begin? Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. The preferred meat filling is a pork and beef mix with a higher proportion of beef. But authentic Siberians also add wild meat—venison or bear meat. If you have such a delicacy, feel free to add 200-300 g.
- 2
Step 2
Let's start by preparing the dough, as it needs time to rest. This will make it more pliable and elastic. Pour cold water into a bowl, add the eggs and salt, and mix with a whisk.
- 3
Step 3
Sift 4 cups of flour into a large bowl (one cup will be used for dusting and other purposes). Make a depression and pour in the liquid egg mixture.
- 4
Step 4
Using circular motions with a spoon, gradually incorporate the flour and mix until it's still possible. Then start helping with your hands.
- 5
Step 5
Knead the dough thoroughly on a floured surface. Cover the finished dough with a towel or plastic wrap to prevent it from drying out, and set it aside for 30 minutes.
- 6
Step 6
While the dough is resting, prepare the filling for the dumplings. Finely chop the onion, mince the herbs, and add them to the filling. The herbs give an amazing aroma. Some people add them, others don't—it's optional. Also add 1 tablespoon of flour and pour in the broth.
- 7
Step 7
Knead the meat thoroughly, then season with salt and pepper to taste. Ready!
- 8
Step 8
Cut off a small portion of the dough and roll it out into a thin sheet. Use a faceted glass to cut out circles. This way, all our dumplings will be the same size. But you can also do it the traditional way – shape the dough into a sausage, cut it into portioned pieces, and roll each one separately.
- 9
Step 9
Make the dumplings. Place them on a surface dusted with flour. Then you can either cook them immediately or freeze them. Once slightly frozen, put the dumplings into bags so they don't absorb odors from the freezer.
- 10
Step 10
I decided to boil part of the dumplings for lunch. Add 4 peppercorns and 2-3 bay leaves to the water, bring to a boil and season with salt to taste. Place the dumplings into the boiling water and cook for 6-7 minutes after the water returns to a boil.
- 11
Step 11
Serve with sour cream, freshly ground pepper, and broth.