Low Sodium Traditional Russian Pelmeni
Indulge in the savory delight of **Low Sodium Traditional Russian Pelmeni**, a complete reimagining of the classic dumplings from Eastern European cuisine. This recipe pairs handmade dough with a lean and unsalted mixture of ground beef and pork, complemented by the aromatic blend of minced onion, garlic, and a hint of dill for freshness. Each tender dumpling is boiled in flavorful low-sodium chicken broth, making it a heart-healthy alternative without sacrificing the soul of traditional Russian comfort food. Ready in just an hour, this dish is perfect for home cooks looking to explore authentic recipes while keeping sodium levels in check. Serve your pelmeni piping hot with sour cream or fresh herbs to truly savor their delicate, yet indulgent flavor.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 piece Large egg
- 0.75 cups Water
- 1 tablespoon Vegetable oil
- 0.5 pounds Ground beef (lean, unsalted)
- 0.5 pounds Ground pork (lean, unsalted)
- 1 medium Onion (finely minced)
- 2 cloves Garlic (minced)
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Dill (fresh, finely chopped, optional)
- 4 cups Low-sodium chicken broth (for boiling)
Instructions
In a large mixing bowl, combine the flour and a pinch of black pepper. Make a well in the center.
Crack the egg into the well, add water, and vegetable oil. Mix with a fork until a dough begins to form.
Transfer the dough to a floured surface and knead for 8–10 minutes until the dough is smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
In another bowl, combine the ground beef, ground pork, minced onion, garlic, black pepper, and dill (if using). Mix the filling thoroughly until evenly combined.
Roll out the rested dough on a floured surface to a thin sheet, approximately 1/16 inch (2mm). Use a round cutter (about 3 inches in diameter) to cut circles from the dough.
Place 1 teaspoon of the meat filling in the center of each dough circle. Fold the dough in half over the filling and press the edges together to seal, creating a half-moon shape. Pinch the two ends of the half-moon together to form a traditional pelmeni shape.
Place the formed pelmeni on a floured tray to prevent sticking.
Bring the low-sodium chicken broth to a gentle boil in a large pot.
Add the pelmeni in batches to the boiling broth, making sure not to overcrowd the pot. Cook for 4–5 minutes or until the pelmeni float to the surface and the filling is cooked through.
Use a slotted spoon to remove the pelmeni and serve hot with a dollop of sour cream, a sprinkle of fresh dill, or your favorite low-sodium condiment.
Nutrition Facts
Calories |
2723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 291.2 g | 106% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 5.5 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 231 mg | 18% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2211 mg | 47% | |
*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.
