Pelmeni are the Russian version of dumplings. They’re mostly served on cold winter days with sour cream or just butter. Kids and adults both love them, they are a true Russian comfort food.
Pelmeni originated from Siberia, no wonder my husband loves them so much. He immigrated to US from Siberia at nine years of age.
Russian Pelmeni can be made by hand or by using a mold. In Russian language, the mold is called “pelmenitsa”, you can get one for yourself onamazon. The mold will always speed up the process of making the Pelmeni.
What Russian Pelmeni Are Made Of
The dough is made with flour, water, eggs and seasoned with salt. The filling is made with ground meat, onion, salt and pepper. The best meat to use for the filling is pork or a combination of beef and chicken.
Tips For Storing Pelmeni
Place the raw Pelmeni on a flat tray, dusted with flour. Generously dust them with flour on the outside. Leave them in a freezer until they harden. Place the frozen Pelmeni in a ziplock back. They can be kept frozen for several months.
Can You Pan Fry Pelmeni?
If you have leftovers, reheat them by frying Pelmeni with butter. Fry them only for a few minutes, just until the outside achieves a golden crust.
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Ingredients for Pelmeni Filling
- Sift the flour with salt into a mixing bowl. Add eggs, mix the dough for a short bit, then add water to the dough. Combine everything into a smooth texture by hand or using a Kitchen Aid mixer.
- Combine together ground meat, grated onion, salt and pepper.
To Assemble Pelmeni
- To save time use a mold to make Pelmeni. Roll out a flat piece of dough and place it on a floured mold that’s covered with flour. Fill each hole with meat. Make one more flat, round piece of dough and place it on top. Sprinkle with flour and roll over it with a roller until each piece is separated.
- Flip the mold over and shake out the Pelmeni. Dust them with flour, either freeze for later or boil them to cook.
- To make Pelmeni by hand, roll out the dough and cut out small circles using a cookie cutter. Place meat in the middle and fold over the sides into a half-moon shape, pinching the edges together. Connect the two corners together.