Pelmeni is a typical dish of Russian cuisine. It is homemade stuffed pasta, similar to tortelinis. It is characterized by a small size, thin dough and raw filling which is made by boiling them for about 5 minutes. The history of this dish is said to have started in the Urals, where the indigenous peoples ate pelmeni during long winter hunts in the taiga, and during holidays. Pelmeni are made from minced meat or fish, mixed with spices and chopped onion or garlic, wrapped in thin dough, and fried or boiled. They are often consumed with sour cream, ketchup, or mayonnaise (or a mixture, popularly called ketchupnaise).
Pelmeni are an extremely popular dish and can be easily stored in the freezer. Enjoy the delicious taste of the filling and juices in the dough!
- In a food processor, pulse to combine the eggs, water, oil, salt and half of the flour.
- Add the remaining flour and process until a smooth dough forms.
- Place the dough on a lightly floured surface and knead for about 5 minutes or until no longer sticky.
- Wrap in plastic wrap and let rest for 30 minutes. The dough can be refrigerated at this point until ready to roll.
- For the filling: In a medium bowl, combine the onion, ground pork, ground beef, salt and pepper and stir until well blended. Refrigerate, covered, until use.
- Cut the dough into 8 equal pieces. Keep the rest covered while you roll a piece of dough into a finger-wide cylinder.
- Cut the dough into 10 pieces. Roll each of the 10 pieces into a 2 inch circle.
- Spread 1 teaspoon of filling over the circle, almost to the edges. Pick up the circle and fold to make a crescent moon. Pinch the edges together and make sure there is no air in them that could cause them to explode during cooking.
- Place the pelmeni on a baking tray lined with baking paper. Repeat with the remaining dough and filling.
- Bring a large pot of salted water to a boil. Drop 10 pelmeni into the boiling water. When the pelmeni rise to the surface, cook for an additional 1 to 2 minutes, then remove the dumplings with a slotted spoon and transfer to a covered dish to keep warm.
- Serve the cooked dumplings with melted butter, red wine vinegar, black pepper and sour cream, if desired.