Dairy-Free Traditional Russian Pelmeni
Discover the comforting flavors of traditional Russian cuisine with this Dairy-Free Traditional Russian Pelmeni recipe! These delightful dumplings are made from scratch with a tender, egg-enriched dough and filled with a savory blend of seasoned ground beef, pork, and aromatic garlic and onion. Perfect for those avoiding dairy, this recipe uses simple pantry staples and is easy to prepare, making it an ideal choice for a cozy family dinner or meal prepping. Cooked in boiling water until tender, these dumplings float to the surface, ready to be enjoyed with your favorite dairy-free toppings like tangy vinegar, plant-based sour cream, or fresh herbs. With its classic taste and allergen-friendly twist, this recipe brings the authentic taste of Russia to your table in no time!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 teaspoons Salt
- 1.25 cups Water
- 2 large Eggs
- 0.5 pound Ground beef
- 0.5 pound Ground pork
- 1 medium (finely grated or minced) Yellow onion
- 2 cloves (minced) Garlic
- 0.5 teaspoon Black pepper
- 2 tablespoons (for meat filling) Water
- 1 tablespoon (for preventing sticking) Neutral oil (e.g., vegetable or sunflower oil)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
In a separate bowl, whisk together the water and eggs until fully blended.
Gradually add the wet ingredients to the dry ingredients, mixing with a spoon or your hands until a rough dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until it is smooth and elastic.
Wrap the dough in plastic wrap or cover it with a damp kitchen towel, and let it rest for 30 minutes to allow the gluten to relax.
While the dough rests, prepare the filling. In a mixing bowl, combine the ground beef, ground pork, finely grated onion, minced garlic, black pepper, 1.5 teaspoons of salt, and 2 tablespoons of water. Mix well until the filling is evenly seasoned and slightly sticky.
Once the dough has rested, divide it into 4 equal portions. Work with one portion at a time and keep the remaining dough covered to prevent it from drying out.
Roll out the dough on a floured surface to a thin sheet, about 1/16 inch thick.
Using a round cutter (about 3 inches in diameter), cut out circles of dough.
Place about 1 teaspoon of filling in the center of each circle.
Fold the dough over the filling to form a half-moon shape, and pinch the edges tightly to seal. Then bring the two corners together and pinch them to form the classic pelmeni shape.
Repeat with the remaining dough and filling, placing the formed pelmeni on a floured tray to prevent sticking.
Bring a large pot of salted water to a boil. Add a drizzle of neutral oil to prevent the pelmeni from sticking together.
Carefully drop the pelmeni into the boiling water in batches, making sure not to overcrowd the pot.
Cook for 6-8 minutes, or until the pelmeni float to the surface and the dough is tender.
Use a slotted spoon to remove the cooked pelmeni from the water. Serve warm with your favorite dairy-free toppings, such as dairy-free sour cream, vinegar, or a sprinkle of fresh herbs.
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 379.8 g | 138% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 6.2 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 1394 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
