Pelmeni

Pelmeni are a type of dumplings with a filling traditionally cooked in Russia. They are a tasty, nourishing and, importantly, very inexpensive dish. Pelmeni can be eaten as a starter or as a main dish, with stock, soured cream, butter, vinegar, pepper, boiled or fried. Bon appetit!

Cooking time —
Complication —

In recipe book

Siberian Pelmeni

Ingredients: (serves 4-6)
for dough:
300 g premium flour
2 eggs
2 pinches salt
for filling:
500 g minced beef and pork equally mixed
1 onion, finely chopped
1 tsp salt
2 pinches black pepper
1 yolk
1.5 litre meat stock
1/2 bunch chopped dill

Cooking: Make dough from the dough ingredients and 3-5 tbsp warm water. Mince the meat with the onions and combine with 3 tbsp cold water, salt and pepper. Roll out the dough thin and cut out circles 4 cm in diameter. Brush the edges with yolk. Put 1 tsp of the filler on each circle, fold and pinch. Let dry on a floured board a little. Bring the stock to a boil and add the pelmeni. Bring to a boil, reduce the heat and cook 10 min uncovered until they surface. Put the pelmeni with the stock in a tureen and serve sprinkled with dill.

Ural Pelmeni

Ingredients: (serves 4-6)
for dough:
2 cups flour
1 egg
3/4 cup water
salt
for filling: 180 g each beef and pork fillet
120 g lamb fillet
50 g butter
2 g nutmeg
2-3 tbsp cream
1-2 onions salt pepper
for dressing: 3-4 garlic gloves
2 tbsp butter
3 tbsp ready-to-use vinegar
salt, ground black pepper

Cooking: Sift the flour, make a hill with a hole in the middle, add the water, 1/2 the egg and salt, and knead stiff dough. Leave to rest 20-30 min covered with a towel. Mince the beef, the pork and the lamb twice with the butter and the nutmeg, add salt and pepper, mix. Gradually add the cream, add the finely chopped onion or two, mix well. Roll the dough into a rope, cut into small pieces, and roll each out into thin circles. Put a teaspoonful of the meat on each circle and pinch the edges. Whisk the remaining egg, brush the pelmeni, put them on a floured tray, and leave in a cool place to rest. Cook over hot steam 10-15 min. Serve dressed with the grated garlic mixed with the sunflower oil, the vinegar, salt and pepper.

Russian Pelmeni In Butter

Ingredients: (serves 4-6) for dough:
1.5 cup wheat flour
1 egg
water
salt
for filling:
400 g meat fillet
1-2 onions
ground black pepper and salt
for dressing: 2 tbsp melted butter or 0.5 cup soured cream

Cooking: Make the filling: grind the meat (better beef and pork equally) twice with the onions, add a little water, salt and pepper, mix well.
Make the dough: add the egg to the flour, add a quarter cup of water, add salt and mix well. The dough should be quite stiff. Roll it out thinly, cut out circles with a shot glass or something else of a similar size and put small balls of the prepared filling on each circle. Pinch the edges. Add the pelmeni to salted boiling water and cook 10 min. Take them out with a slotted spoon and dress with melted butter or soured cream.

Fish Pelmeni With Onions

Ingredients:(serves 4-6)
for dough:
0.3 cup wheat flour
0.5 cup water
0.5 tbsp sunflower oil
for filling:
400 g fish
10 onions
100 g sunflower oil
ground black pepper and salt

Cooking: To make the filling, grind the filleted raw fish. Chop the onions finely and fry. Combine with the fish, add salt, pepper, a little fish stock, and mix well. Make dough from the ingredients, roll out, cut out circles, fill with the prepared filling and cook in salted water.

Mari-Styled Mushroom Pelmeni

Ingredients: (serves 4-6)
for dough:
240 g wheat flour
1 egg
120 ml water
salt
for filling: 500 g fresh cep mushrooms or 120 g dry mushrooms
150 g onions
ground black pepper
salt
for dressing: melted butter or thick soured cream

Cooking: Boil the mushrooms, add the chopped onions, salt and pepper, mix well. Make dough by kneading the ingredients, roll it into a ball, cover with a wet towel and leave to rest 30-40 min. Make pelmeni and cook them in salted water. Serve with butter or soured cream.

Dagestan Nettle Pelmeni

Ingredients:(serves 4-6)
for dough:
260 g wheat flour
2 eggs
for filling: 300 g fresh leaves of young nettle, 50 g onions, 20 g melted butter, salt
for dressing: butter or soured cream

Cooking: Put the flour and the eggs in warm water. Make stiff dough, leave to rest 25-30 min, roll out 2 mm thick. Take good nettle leaves, rinse in cold water, dry in a colander, chop fine and fry in melted butter with the chopped onions. Make pelmeni from the prepared dough and the filling, and add to salted boiling water. Serve with butter or soured cream.

Chuchvara (small Uzbek pelmeni)

Ingredients:(serves 4-6)
for dough:
100 g wheat flour
30 ml water
salt
for filling: 110 g beef
40 g onions
30 ml water
ground pepper and salt
stock for cooking
soured milk for dressing
ground red pepper
fresh parsley

Cooking: To make the filling, cut the beef finely and grind in a meat grinder. Chop the onions finely. Combine the meat and the onions, add the water, the pepper and the salt, and mix well. Make dough from the ingredients, roll out 1-2 mm thick, cut into 3x3 cm squares, put the filling, fold diagonally and pinch the edges. Cook the chuchvara in the stock, dress with the soured milk, sprinkle with the red pepper and the herbs.

Ravioli

Ravioli are small dumplings of square, round or semicircle shapes. They are filled with minced meat, cheese, egg, ham, vegetables, mushrooms, etc. Ravioli are first boiled and then baked with soured cream and grates cheese. Use only durum wheat flour to make dough and you will not gain weight.
Mushroom filling. Clean fresh mushrooms, rinse in cold water, chop fine. Saut