Serves 6
105 min
Pelmeni
Recipe GLPR4d1c9c0aa1daad
Tender Russian meat dumplings made from a simple dough and filled with seasoned ground beef and pork. Served in a tangy sour cream and vinegar sauce with a sprinkle of paprika and hot sauce for an authentic Eastern European meal.
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Ingredients
2 cups all-purpose flour, plus more for dusting
2 cups cold water
2 tablespoons neutral cooking oil
1 teaspoon fine salt
3/4 pound ground beef
1/4 pound ground pork
1 cup finely grated white onion
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper, to taste
2 tablespoons sour cream
2 tablespoons red wine vinegar
1 teaspoon paprika
Hot sauce, to taste
Directions
Combine the flour, cold water, oil, and fine salt in a food processor. Process for about 5 minutes until a smooth, cohesive dough ball forms. Transfer the dough to a floured surface, cover it loosely with plastic wrap, and let it rest while you prepare the filling.
In a large bowl, mix together the ground beef, ground pork, grated white onion, and minced garlic until evenly combined. Season generously with kosher salt and freshly ground black pepper, stirring well to distribute the seasonings throughout.
Bring a small pot of water to a rolling boil. Carefully add approximately 1 tablespoon of the meat mixture and boil until the meat is cooked through, about 3 minutes. Remove the cooked sample with a slotted spoon, let it cool slightly, and taste it. Adjust the remaining filling with additional salt and pepper as needed. Refrigerate the filling until you are ready to assemble the pelmeni.
Divide the rested dough into 2 equal pieces. On a lightly floured surface, roll out each piece to approximately 1/8-inch thickness, ensuring each sheet is at least 2 inches larger than your pelmeni mold. Place one dough sheet over the pelmeni mold and press gently into the cavities. Spoon a small amount of chilled filling into each mold cavity. Top with the second piece of dough and press down firmly to seal the pelmeni together, pressing out any air pockets.
Invert the filled mold onto a lightly floured baking board or work surface and carefully unmold the pelmeni. Let them rest, uncovered, at room temperature for 1 hour, allowing the dough to set.
Fill a large pot with water and bring to a boil. Add a pinch of salt. Gently lower the pelmeni into the boiling water in batches to avoid crowding. Once they float to the surface, continue cooking for an additional 4 to 5 minutes until the filling reaches an internal temperature of 160°F. Transfer the cooked pelmeni with a slotted spoon to a serving platter.
In a small bowl, whisk together the sour cream and red wine vinegar until smooth. Drizzle this sauce evenly over the warm pelmeni. Sprinkle with paprika and a dash of hot sauce to taste before serving.
