Gluten-Free Traditional Russian Pelmeni
Discover the delightful world of *Gluten-Free Traditional Russian Pelmeni*, a classic Russian dumpling recipe now made accessible for gluten-free eaters! This dish features tender, homemade dumpling dough using a blend of gluten-free flour, tapioca starch, and xanthan gum, meticulously crafted to replicate the texture of traditional pelmeni. Stuffed with a savory filling of seasoned ground pork, beef, garlic, and onion, each bite bursts with authentic Eastern European flavors. Boiled to perfection with aromatic bay leaves, these dumplings are irresistibly comforting and versatile, ideal for a warm, hearty meal. Serve them with a drizzle of melted butter, tangy sour cream, and a sprinkle of fresh dill for the ultimate finishing touch. Whether you're embracing a gluten-free lifestyle or simply savoring cultural classics, this recipe is a perfect blend of tradition and innovation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Tapioca starch
- 1 teaspoon Xanthan gum
- 2 pieces Large eggs
- 0.5 cup Water
- 0.5 teaspoon Salt (for dough)
- 0.5 pound Ground pork
- 0.5 pound Ground beef
- 1 medium Yellow onion, finely grated
- 2 cloves Garlic, minced
- 1 teaspoon Salt (for filling)
- 0.5 teaspoon Ground black pepper
- 8 cups Water (for boiling)
- 2 pieces Bay leaf
- 2 tablespoons Butter (optional, for serving)
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Chopped fresh dill (optional, for garnish)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, and xanthan gum. Mix well.
Form a well in the center of the dry ingredients and add the eggs, water, and 1/2 teaspoon of salt. Mix until a dough begins to form.
Knead the dough on a lightly floured surface for 3–4 minutes or until smooth. If the dough is sticky, add a little more flour, 1 tablespoon at a time. Cover with plastic wrap and let it rest for 15 minutes.
While the dough rests, prepare the filling. In a medium bowl, combine the ground pork, ground beef, grated onion, minced garlic, 1 teaspoon of salt, and ground black pepper. Mix until fully incorporated.
Once the dough has rested, divide it into two smaller portions to make it easier to work with. Roll one portion out on a lightly floured surface until it is about 1/16-inch thick.
Using a round cookie cutter (2–3 inches in diameter), cut out circles from the dough.
Place a small spoonful (about 1 teaspoon) of the filling mixture onto the center of each circle.
Fold the dough circle in half to form a half-moon shape, pinching the edges tightly to seal. Then bring the corners together and pinch them to form the traditional pelmeni shape.
Repeat with the remaining dough and filling, placing finished pelmeni on a parchment-lined baking sheet.
Bring 8 cups of water to a boil in a large pot. Add a pinch of salt and the bay leaves.
Carefully drop the pelmeni into the boiling water, stirring gently to keep them from sticking to the bottom.
Cook for 7–10 minutes, or until the pelmeni float to the surface and the filling is cooked through.
Remove with a slotted spoon and transfer to a plate.
Optionally, toss the cooked pelmeni with butter and serve with sour cream and fresh dill.
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 248.9 g | 91% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 13.6 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 406 mg | 31% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1249 mg | 27% | |
*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.
