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Pelmeni

Olga's Flavor Factory
Pelmeni - the famous Russian meat-filled dumplings. This recipe has a really unique dough that is so easy to make and is a dream to work with. The pork filling has the addition of napa cabbage, onion and garlic, which add flavor but also make the filling incredibly tender. 
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Appetizer, Main Course
Servings 175 pelmeni

Ingredients
  

Dough:

  • 2 cups water
  • 2 sticks of butter
  • 1 tsp salt
  • 2 eggs
  • 6 cups all purpose flour

Meat Filling:

  • 2 1/2 lbs ground meat I prefer pork
  • 2 onions finely chopped
  • 1 garlic clove minced
  • 1 1/2 Tablespoons butter
  • 1 head napa cabbage finely chopped (about 4 cups)
  • 2 1/2 teaspoons salt
  • 2 teaspoon pepper
  • 6 Tablespoons of water

Instructions
 

Pelmeni Dough:

  • In a medium pot, bring the water and butter to a boil.
  • Add the salt and two cups of flour all at once.
  • Mix vigorously with a wooden spoon.
  • Take off the heat, cool slightly and add the eggs.
  • Add the remaining four cups of flour.
  • Mix until combined.
  • Cover, and set aside, letting the dough rest for about 20 minutes.

Meat Filling:

  • Melt butter in a skillet. Add the onions and cook for about 5-7 min, until tender and starting to turn slightly golden.
  • Add garlic and cook for about 30 seconds.
  • Add to the ground meat.
  • Add the cabbage. It should be cut very finely.
  • Add the salt, pepper and water and mix to combine.

Assembling the Pelmeni:

  • Roll out the dough into a thin sheet.
  • Cut out 3 inch circles, using a biscuit cutter or a cup.
  • Place 1 heaping Tablespoon of meat in the center. Fold it in half.
  • Pinch the edges together, making sure not to have any air remain.
  • Take hold of the corners and pinch them together.

Freezer Storage:

  • Sprinkle flour on a wooden board and arrange pelmeni in a single layer on top of the flour.
  • Place in the freezer for 20-30 min, until the pelmeni are hard.
  • Transfer the pelmeni in a ziptop bag and store in the freezer.

To cook:

  • Add 1 bay leaf, 3-5 peppercorns to a pot of water. Season with salt and bring to a boil.
  • Add the pelmeni, (no need to thaand cook just until the pelmeni float to the top, about 5 min. Make sure not to overcook them.
  • Serve with butter, sour cream, vinegar, fresh herbs, etc.
  • Yields: 150-200 pelmeni