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Homemade Pelmeni
Classic homemade Russian dumplings with a savory minced meat filling and elastic dough, easily crafted using a traditional dumpling mold.
Ingredients
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COMPONENT to taste
- to taste
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Method
Pass the meat and onion through a meat grinder, season with salt and pepper, and mix well.
Pour water into the mixer bowl, add the eggs, sifted flour, and salt, then combine.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Roll out the dough to a thickness of 2 mm.
Dust the pelmeni mold with flour, lay out a sheet of dough, and spoon the filling into the pockets (about 1 teaspoon of minced meat per pocket).
Cover with a second sheet of dough, press down, roll over with a rolling pin, remove the excess dough, and invert the mold to release the dumplings.
Cook the dumplings for 5-7 minutes after they float to the surface in boiling salted water or broth.
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