Classic Russian Dumplings - Pelmeni

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Ground pork

• Produce

  • 2 cloves Garlic cloves
  • 2 Onions, medium

• Baking & Spices

  • 3 cups All-purpose flour
  • 3 Bay leaves and peppercorns
  • 1 tsp Salt
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Cooking oil

• Dairy

  • 2 tbsp Butter

• Liquids

  • 1 cup Water

Found on gastrosenses.com

Description

Ingredients

• Filling:
• ½ lb ground beef
• ½ lb ground pork
• 2 medium onions, purred or finely chopped
• 2-3 cloves garlic cloves, pressed
• salt and freshly ground black pepper to taste
• few bay leaves and peppercorns
• 2 tbsp butter, sour cream and chopped parsley (to garnish)
• Dough:
• 3 cups all-purpose flour
• 1 cup cold water
• 2 tbsp cooking oil
• 1 tsp salt

Directions

• To prepare the dough, combine all dough ingredients in a mixing bowl and kneed the dough until a smooth dough ball forms, about 10 minutes. Cover, and set aside, letting the dough rest until ready to use.
• While the dough is resting prepare the filling by mixing ground meat, finely chopped onion, pressed garlic and season everything with salt and pepper. Mix well.
• Divide the dough into 4 equal portions and roll each portion out into ⅛″ thick over a lightly floured non-stick surface.
• Using jar top or a small glass cut out the circles of the dough and place ½ teaspoon of the filling on each circle.
• Simply fold the edges together and seal pressing tightly, then seal the two endings together as well. Repeat to use the remaining of the filling and dough.
• Place the finished pelmeni on a well dusted cutting board (make sure they don’t touch each other) until ready to boil or freeze for 1 hour uncovered. Then transfer pelmeni into a large plastic bag. They would last for months.
• Bring a large pot of salted water to a boil, add bay leaves and peppercorns.
• Place pelmeni in boiling water. After they float to the top, cook for about 5 more minutes, then remove them with a slotted spoon to a bowl.
• Add butter and mix to coat pelmeni in butter.
• Serve garnished with sour cream and fresh parsley.