Pelmeni are small stuffed boiled dumplings, originally from Siberia and Tatarstan, that are now part of the traditional Russian cuisine. It is probable that they came to Siberia from China and are indeed similar to jiǎozi, or pot stickers. Pelmeni are different from other Russian-style dumplings such as vareniki, as the dough is much thinner and there are lot more filling in each little dumpling. Also, the filling for pelmeni is always savory, typically pork or mixture of pork and beef seasoned with onion and a generous amount of black pepper.
Although pelmeni is one of my all-time favorite foods, it's been a long time since I've made them. When I was little, we used to make them more frequently because we had a special pelmeni mold that sped up the process quite a bit. Without the mold, making pelmeni is time consuming but they are so very good and the effort is definitely worth it!
Ingredients: (makes about 80 dumplings)
3 cups flour (I used 00 flour this time but usually use all-purpose)
1 teaspoon salt
2 eggs
1/2 cup cold water
1/2 pound ground pork
1/2 onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1-2 tablespoons butter
Sour cream, vinegar, black pepper
Directions:
First, prepare filling. If using already ground pork, grind it again together with onion. Otherwise, the pork has to be put through the meat grinder twice. Season with salt and pepper.
Mix flour and salt together. Add eggs and water and mix well until dough forms, adding a little more water if necessary. Knead the dough well. Separate in three or four pieces and form flat disks. Roll out each disk until very thin. Using a small wine glass or a round cookie cutter (about 2 inches in diameter or less), cut out little circles. Gather the dough scraps into another disk and roll out, cutting out more circles, repeating the process as many times as possible. Place small dollops of pork filling onto each circle, fold in half, and pinch the ends firmly.
Pelmeni can be prepared ahead and frozen or cooked right away. Cook pelmeni in boiling salted water for 8-10 minutes (about 2-5 minutes after they rise to the top). Drain and toss with butter.
Pelmeni are commonly served with sour cream, but we like it with a generous sprinkling of vinegar and freshly grounded black pepper!
If you have any leftover dough, it can be fried and served with powdered sugar for a quick and yummy dessert.
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Please check the other dumpling creations of everyone participating in the International Dumplings Incident Party! This month we celebrate many birthdays and my best wishes to Mardi @ ELTW, Divina @ Sense & Seredipity, Shirley @ Enriching Your Kid, Pam @ My Man's Belly, and Evelyne @ Cheap Ethnic Eatz!
Tomorrow is also my daughter's birthday in honor of which I will be taking a little blogging break. I will still be blogging today and will check in on the blogosphere happenings as time permits for the rest of the long weekend.
