Russian Pelmeni Meat Dumplings
Prepare Russian pelmeni, savory meat-filled dumplings akin to Polish uszka and Ukrainian varenyky.
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Instructions
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Start boiling a large saucepan of salted water.
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In a food processor, combine eggs, water, oil, salt, and half the flour; pulse. Add remaining flour and process until a smooth dough forms.
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Knead the dough on a floured surface for 5 minutes until no longer sticky.
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Wrap dough in plastic and rest 30 minutes, or refrigerate.
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Combine onion, ground pork, ground beef, salt, and pepper in a medium bowl; mix thoroughly.
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Cover and refrigerate the filling.
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Divide the dough into 8 equal portions.
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Roll one dough portion into a finger-width cylinder, then cut into 10 equal pieces.
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Roll each small piece into a 2-inch circle.
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Place 1 teaspoon of filling on each circle, fold to create a half-moon, and firmly pinch edges to seal.
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Place formed pelmeni on a parchment-lined baking sheet and repeat with remaining dough and filling.
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Drop 10 pelmeni into the boiling water.
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Boil for an additional 1 to 2 minutes after they rise to the surface.
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Remove cooked dumplings with a slotted spoon, transfer to a covered dish to keep warm, and repeat for all pelmeni.
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Serve with melted butter, red wine vinegar, black pepper, and sour cream.