Meat Filled Dumplings Pelmeni
Delight in the comforting flavors of traditional Meat Filled Dumplings, or Pelmeni, a beloved dish hailing from Russian cuisine that’s perfect for hearty family meals or cozy gatherings. These tender dumplings feature a silky homemade dough, crafted from flour, eggs, and water, wrapped around a savory filling of ground beef, ground pork, finely chopped onion, and garlic, seasoned with salt and black pepper for rich, well-rounded flavor. Skillfully folded into their distinct crescent-like shape, these dumplings are simmered to perfection before being tossed in butter for a luscious finish. Serve your pelmeni warm with a dollop of tangy sour cream for an authentic, satisfying experience. Whether you’re revisiting your roots or exploring global flavors, this recipe is a must-try for anyone seeking a taste of Eastern European comfort food.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 2 large Eggs
- 150 ml Water
- 1 teaspoon Salt
- 250 grams Ground beef
- 250 grams Ground pork
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 0.5 teaspoons Black pepper
- 1 teaspoon Salt
- 2 tablespoons, for serving Butter
- 200 ml, for serving Sour cream
Instructions
Make the dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and crack the eggs into it. Slowly add the water while mixing with a fork until the dough starts to come together.
Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap or cover with a towel and let it rest for 30 minutes.
Prepare the filling: In a medium bowl, combine the ground beef, ground pork, chopped onion, minced garlic, salt, and black pepper. Mix well until fully integrated.
Roll out the dough: Cut the dough into quarters. Roll out one quarter at a time on a floured surface to about 2mm thickness, keeping the remaining dough covered to prevent drying.
Cut and fill the dumplings: Use a round cookie cutter (7-8cm diameter) to cut circles out of the dough. Place about 1 teaspoon of filling in the center of each circle. Fold the circle in half to form a half-moon shape and pinch the edges tightly shut. Then, bring the two ends of the half-moon together and pinch them to seal, forming a traditional pelmeni shape.
Cook the pelmeni: Bring a large pot of salted water to a boil. Add the pelmeni in batches (do not overcrowd). Stir gently to prevent them from sticking to the bottom. Boil the dumplings for 5-7 minutes, or until they float to the top.
Serve: Drain the pelmeni and transfer to a serving dish. Toss with butter while still hot to prevent sticking. Serve with sour cream on the side for dipping or dolloping.
Nutrition Facts
Calories |
3945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 5482 mg | 238% | |
| Total Carbohydrate | 413.3 g | 150% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 22.1 g | ||
| Protein | 179.9 g | 360% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 544 mg | 42% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 1565 mg | 33% | |
*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.
