Ah, pelmeni, the little dumplings that warm the heart and soul. I remember the first time I tried making them, my kitchen was a flour-dusted chaos, but oh, the reward! Soft dough enveloping savory fillings—a taste that whisks you straight to a cozy Russian winter evening. Let’s get messy and make some magic, shall we?
Steps
- Combine buttermilk, sour cream, warm water, eggs, and salt using a mixer with a whisk attachment until smooth.
- Swap to the dough hook and add 4 cups of flour, mixing on a low speed until incorporated.
- Gradually add an additional 3 cups of flour, one cup at a time, ensuring each cup is mixed in well. Add extra flour by tablespoons until the dough no longer clings to the bowl, then mix for an additional 5 minutes.
- Place the prepared dough on a surface dusted with flour.
- Heat oil in a skillet and cook onions until soft and golden, then add garlic and cook briefly.
- In a bowl, mix together the cooked onion and garlic with ground pork, turkey, salt, pepper, and optional hot sauce until combined.
- For mold use: Roll out dough chunks to cover the mold, fill each mold space with meat, then cover with another dough layer. Roll over the mold with a pin to seal and shape the pelmeni.
- Turn out the filled pelmeni onto a floured surface, ensuring they are spaced apart, and freeze. Seal any open edges before freezing to prevent meat leakage.
- Hand-making method: Shape dough into a log, cut pieces, and roll into circles. Place filling in the center, seal the edges, and form into a diaper shape. Arrange on a floured board and freeze.
- To prepare the pelmeni, boil salted water, add frozen pelmeni, and cook until they float and the meat is done. Toss with butter and serve with your choice of toppings.
Ingredients
- 2/3 cup buttermilk
- 1 tablespoon sour cream
- 2 large eggs
- 2 cups warm water
- 1 1/2 teaspoons salt
- 7 cups plus 6 tablespoons unbleached all-purpose flour
- 1 pound ground turkey
- 1 pound ground pork
- 1 medium onion, finely diced
- 1 tablespoon olive oil
- 3 garlic cloves, pressed
- 1/2 teaspoon ground pepper
- 3/4 teaspoon salt
- 1 teaspoon hot sauce (optional)
- Melted butter
- Sour cream
- Vinegar
- Ketchup
FAQ
- What is the purpose of using a KitchenAid Mixer in this pelmeni recipe?
- A KitchenAid Mixer is recommended because it acts as a reliable tool in the kitchen, making the dough preparation process more efficient and less labor-intensive.
- How can I make pelmeni if I don’t have a pelmeni mold?
- If you don’t have a pelmeni mold, you can make pelmeni by hand. Roll out the dough into small circles, place a teaspoon of filling in the center, and then pinch the edges together to seal.
- How should I store pelmeni once they are made?
- After making pelmeni, arrange them on a floured cutting board and freeze them. Once fully frozen, transfer them to large Ziploc bags, sprinkle them with flour, and store them in the freezer for future use.
- What is a suitable way to serve pelmeni?
- Pelmeni can be served in a variety of ways. You can boil them in chicken broth, or cook and coat them with butter. They are commonly enjoyed with toppings like sour cream, vinegar, or ketchup.
- Can I customize the pelmeni filling?
- Yes, you can tailor the pelmeni filling to your liking. The recipe includes an optional addition of hot sauce, but you can experiment with different spices or substitute the meats to suit your taste preferences.
Tips
- To ensure your dough doesn’t stick, gradually add the remaining flour tablespoon by tablespoon until it no longer clings to the bowl before continuing to mix for another five minutes.
- When using a pelmeni mold, ensure the edges of the dough are well-sealed; otherwise, the meat filling may escape during cooking.
- If making pelmeni by hand, regularly dust your rolling pin and work surface with flour to prevent sticking and achieve even dough circles.
- For the best results, cook the pelmeni directly from frozen in salted boiling water, allowing them to float to the top and then boil for an additional three minutes to ensure the meat is thoroughly cooked.
Equipment
- KitchenAid Mixer – Recommended for mixing the dough and filling efficiently.
- Pelmeni Mold – Speeds up the process of forming pelmeni.
- Rolling Pin – Though common, a good quality rolling pin might be necessary for rolling out the dough evenly.
