Dumplings are small dumplings, usually filled with meat, less often with vegetables or mushrooms, which are boiled in water or steamed. They have deep roots and span many cultures, making this dish a symbol of not only Russian but also European culinary tradition. The
word “pelmeni” comes from the Permian Komi word “pelnyan”, which means “bread ear”. This is a pretty accurate description, as the shape of the dumplings does resemble ears. There are many variations of pelmeni, which differ from each other both in ingredients and cooking method.
For example, in Transbaikalia, pelmeni may be filled with deer meat, while in Siberia pork and beef are often used.
Ingredients for the dough:
- Flour – 600 g;
- Cold water – 275 ml;
- Salt – 1 tsp;
- Vinegar 5% – 1 tbsp;
- Olive oil – 3.5 tbsp.
Ingredients for meat stuffing:
- Stuffing – 500 g;
- Onion – 2 pcs;
- Dried parsley – 1 tsp;
- Dried dill – 1 tsp;
- Cold water – 100 ml;
- Salt – 1.25 tsp;
- Allspice;
- Black pepper;
- Dried garlic;
- Paprika.
Preparation of dumplings:
Sift the flour into a separate bowl. In a bowl of cold water, mix salt, olive oil and vinegar. Knead
the dough without adding any more liquid or flour. Knead the dough on a work surface for about 5 minutes until smooth and not sticky.
While preparing the filling, leave the dough in cellophane in the fridge
.
For the stuffing, chop the onion as finely as possible, put it in cold water
, salt the stuffing, add ground black pepper, oregano, dried garlic, paprika, dried parsley and dill. Drain the water from the onion, put it into the
stuffing
, stir it up.
Gradually add cold water while kneading the stuffing. It is important that the mince does not become liquid.
Put the mince into a pastry bag and leave it in the refrigerator for 10 minutes. Divide the dough into 4 equal parts and roll each part into thin layers with a rolling pin from the center to the edges.
Using a glass or a special mold, cut out circles from the dough
.
Sieve the filling onto the circles and seal inside, and fasten the opposite ends of the dough.
The resulting dumplings are placed on a baking tray sprinkled with flour.
You can also use a dumpling mold.
Cook the dumplings in a pot of salted water. You can also add a couple of small onions and bay leaves to the boiling water. After 5 minutes, put the dumplings in the water and stir.
When the dumplings rise to the top in the water, cook them for 5 minutes.
You get flavorful delicious dumplings that do not boil over. It is worth making more dumplings and freezing them for several cookings.
