Siberian Pelmeni (Meat-Filled Noodles With Va)

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Servings: 4 Difficulty: Advanced
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Traditional Russian dumplings with a savory pork and beef filling
Siberian Pelmeni (Meat-Filled Noodles With Va recipe image
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Siberian Pelmeni (Meat-Filled Noodles With Va)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 62.9

Description

Siberian pelmeni are hearty, hand-folded dumplings filled with a savory mixture of ground pork, beef, onions, and mushrooms. The tender dough wraps around the juicy meat filling, creating a comforting bite that is perfect for cold weather. These dumplings are traditionally boiled and served with sour cream, butter, or vinegar for a rich, satisfying meal. Ideal for family gatherings or a cozy weeknight dinner, they offer a hands-on cooking experience that brings warmth to the table. The combination of fatty pork and lean beef ensures a balanced flavor profile, while the fresh mushrooms add an earthy depth. Serve hot for the best texture and flavor.

Ingredients

Directions

  1. Place flour in a large bowl and create a well in the center.
  2. Add salt, egg yolks, and 1/2 cup of water into the well.
  3. Using a knife or large spoon, mix the egg yolks with the water, then gradually incorporate the surrounding flour.
  4. Slowly add the remaining water until a cohesive dough forms.
  5. Knead the dough with your hands until it is smooth, workable, and free of lumps.
  6. If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of water. It should form a solid ball.
  7. Sprinkle a flat surface with a thin layer of flour.
  8. Divide the dough into 3 equal pieces.
  9. Roll out one piece of dough until it is thin. Keep the remaining dough covered with a damp towel to prevent drying.
  10. Cut the rolled dough into circles approximately 2 inches in diameter using a round cutter or glass.
  11. Repeat the rolling and cutting process with the remaining dough pieces.
  12. In a separate bowl, combine the ground beef, ground pork, minced onions, minced garlic, and chopped mushrooms. Mix well.
  13. Place 1 teaspoon of the meat mixture onto each dough circle.
  14. Bend the dough circle in half to form a half-moon shape.
  15. Press the edges firmly to seal the dumpling. Use a little water brushed on the edges if needed to help them stick.
  16. Place finished pelmeni on a waxed paper or board sprinkled with flour to prevent sticking.
  17. Bring a large pot of lightly salted water to a rapid boil.
  18. Cook 20 to 25 pelmeni at a time, uncovered, for about 5 minutes or until they float and are cooked through.
  19. Repeat cooking process for the remaining pelmeni.
  20. Serve hot with pepper vinegar, sour cream, brown butter, or spicy tomato sauce as desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 62.9kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.4g2%
Cholesterol 6.0mg2%
Sodium 330.4mg14%
Total Carbohydrate 9.2g4%
Dietary Fiber 0.3g2%
Sugars 0.1g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pelmeni can be frozen raw at this point. Place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 2-3 minutes to the cooking time.

Traditional serving suggestions include a clear beef or poultry soup, or as a main course with sour cream and dill.

This recipe is based on a version shared by Markus Wolf, former head of East Germany's Main Intelligence Administration, who credited his brother Konrad for the recipe.

Keywords: pelmeni, dumplings, russian, siberian, pork, beef, meat, dough, boiled, comfort food, winter, homemade, filling, onions, mushrooms, garlic, traditional, handmade
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