Pelmeni
Posted On June 24, 2020
Pelmeni
Ingredients
Dough
- 2/3 cups buttermilk
- 1 Tbsp sour cream
- 2 large eggs
- 2 cups warm water
- 1 1/2 tsp salt
- 7 cups unbleached all-purpose flour plus 6 Tbsp
Filling
- 1 lb ground turkey
- 1 lb ground pork
- 1 medium onion finely diced
- 1 Tbsp olive oil
- 3 garlic cloves pressed
- 1/2 tsp ground pepper
- 3/4 tsp salt
- 1 tsp hot sauce optional
Instructions
Dough
- Pelmeni Dough:
- Using the whisk attachment on medium speed, mix together: 2/3 cup buttermilk, 1 Tbsp of sour cream 2 cups warm water, 2 eggs and 1 1/2 tsp salt until well blended
- Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended.
- Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup). Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 Tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).
- Place the dough on a lightly floured surface.
Filling
- Heat 1 Tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.
- Mix together pork, turkey, onion & garlic mix, 3/4 tsp salt, 1/2 tsp ground pepper and 1 tsp hot sauce (optional).
Assembly
- Cut off about tennis-ball-size chunks of dough and roll out into a circle.
- Place over mold. Place 1/2 tsp meat into each pocket space on the mold.
- Roll out another chunk of dough and place over the mold.
- Use a rolling pin, roll the top, working from the center – outwards until the pelmeni are well-defined.
- Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
- Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.
- Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
Cooking
- Bring a pot of water to boil (add 1 Tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 minutes longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).