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Homemade Pelmeni (Meat Dumplings)

Автор
Klopotenko Ievgen

European

Pelmeni are a type of dumplings usually filled with pork or beef. They originated in Siberia, but are now found in most post-Soviet countries. In fact, making these tiny meat-filled dumplings by hand with your parents during the cold and dark winter evenings is a classic pastime for many Ukrainians. Or, at least, it used to be. Today we usually cook store-bought pelmeni, and I think it’s a real shame – they might be a hassle to make, but homemade pelmeni are simply delicious. Plus, you can toss them in the freezer and have a wonderful pre-made dinner for a lazy night. I decided to use lean pork for the filling, and the result blew me away.

How to make pelmeni

Приготування 50 mins

Порції 4

Складність Medium

Ingredients

For the dough:

500g all-purpose flour

220-250ml hot water

3 tbsp sunflower oil

½ tsp salt

For the filling:

500g lean pork

2-3 cloves garlic

½ yellow onion

50ml ice-cold water

To serve:

2-3 tbsp vinegar

100g unsalted butter

Salt and freshly-ground black pepper

Homemade Pelmeni (Meat Dumplings): Приготування

Крок 1

Cut the pork into medium-sized chunks. Their size doesn’t really matter as we’ll be grinding the meat anyway. Peel the onion and garlic cloves.

Крок 2

In the bowl of a stand mixer equipped with a dough hook, combine the flour, hot water, salt and oil. Knead it on medium speed, until the dough becomes smooth and elastic. If you have a meat grinding attachment, you can multitask and make the ground pork filling while the dough is being kneaded. If not, grind the meat separately. Add a pinch of salt and some freshly-ground pepper.

Крок 3

Roll the dough into a ball, cover with a kitchen towel and let it rest for about 20 minutes. If you have a rolling attachment, roll the dough out into a thin sheet. If you don’t have an attachment like that, don’t worry – you’ll just have to roll it out using a rolling pin.

Крок 4

Using the rim of a 4-5cm glass or a round cookie cutter, cut circles from the dough. They should be round and quite small, as the pelmeni are usually dainty and delicate.

Крок 5

Drizzle a little ice-cold water into the ground beef and mix it well. This will make the pelmeni even juicier and more tender.

Крок 6

Put about half a teaspoon of meat filling into each dough circle and pinch the edges of the dough around to seal it in. Repeat with the remaining dough circles until you run out of dough and meat.

Крок 7

Bring a large pot of salted water to a boil, drop pelmeni into rapidly boiling water and stir to prevent them sticking to the bottom, once they float to the top, cook for 3-5 more minutes. If you don’t plan on eating all of the pelmeni, you can freeze some of them and boil later. Serve the boiled pelmeni with a dollop of butter, some freshly-ground pepper and a couple of tablespoons of vinegar.