Beef And Pork Pelmeni Russian Dumplings Recipes

Steps:

• Stir flour and 1 teaspoon salt together in a bowl.
• Stir eggs and 2/3 cup water together in a separate bowl. Pour into the flour mixture; mix until dough is combined. Turn dough out onto a floured work surface; knead until smooth, about 6 minutes. Place dough in a plastic bag.
• Combine pork, beef, water, and onion in a separate bowl; season filling with salt and pepper.
• Turn dough back onto the work surface. Roll and divide into long snakes about 3/4-inch thick. Cut into 3/4-inch-wide segments; flatten into 2-inch circles using a rolling pin.
• Place a 1-inch-wide scoop of the filling on each dough circle. Fold dough over filling; pinch edges shut. Pinch the 2 opposing corners together behind the flat edge. Place pelmeni on a floured baking sheet.
• Bring a saucepan of salted water to a boil. Add about 15 pelmeni; cook until they float to the top, 5 to 7 minutes.

Steps:

• For the filling: Combine the beef, salt, pepper and onion in a stand mixer fitted with the paddle attachment and slowly mix together.
• For the dough: Line a baking sheet with parchment paper and set aside.
• Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Knead the dough into a ball, then roll into a log shape.
• Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon beef mixture in the center of the dough circle. Fold circle into a half-moon and seal the edges. Bend the dumplings while pinching center and bringing the edges together. (Shape will be similar to a tortellini.) Place on the lined baking sheet. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to help them hold their shape.
• Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
• Plate and garnish with fresh green onion, dill, salt, pepper and sour cream.

Steps:

• Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
• Dust a baking sheet lightly with 1 tablespoon flour.
• Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
• Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
• Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.

Steps:

• For making the dough:
• Sift the flour with the salt onto a smooth clean surface.
• Start adding the mixture of the liquids into the pile of flour in small amounts, trying to incorporate the liquid into as much flour as possible each time.
• After a while all the flour will be moistened; keep adding the liquid in small amounts, kneading the dough very vigorously after each time.
• The dough might seem soggy right after you add the mixture, but after you beat it for about minute, it takes in the moisture out, and more has to be added, actually.
• Keep adding the liquid until the dough becomes mixed throughout very evenly, soft enough to manage, but resilient to the touch, and very stretchy. I usually have 1 or 2 ounces left of the water mixture after the dough is done.
• Roll the dough into a ball, wrap in plastic wrap and place in the refrigerator for about 30-40 minutes.
• For the filling: to save time, you can load all the ingredients into a good food processor with a meat-cutting blade, and ground them evenly, but not too finely.
• Add seasonings to taste.
• Now you are ready for the fun part.
• To assemble pelmeni, first you have to make thinly rolled circles of dough.
• You may roll out large portions of dough and cut the circles out with a glass, or roll out the pieces of dough separately.
• The dough should be very thin, approximately 1/32 of an inch, and look translucent.
• While one person is making the circles, the others can be putting the filling by tablespoons onto the middle of each circle and sealing the meat tightly.
• Fold the circle over in half, squeeze the edges together all the way around, and gradually pinch the edge down as you would on a pie crust, until it looks like a braid.
• To make the process go faster, you can use Pelmeni mold.
• When you are wrapping, please make sure there are no holes in the dough if there are holes, the meat tends to be hard after cooking.
• As you are making the pelmeni, put them onto a flour-dusted plate, and keep dusting between layers, so they dont stick together.
• To cook the pelmeni, bring a large pot of salted water or broth (for better flavor) to a boil, and load you pelmeni into the pot.
• They will be ready when they float to the top.
• Take the pelmeni out with a strainer, and serve hot, drizzled in butter, with lemon juice, vinegar and sour cream in separate dishes to be used as a garnish.
• You could also add a small salad made of coarsely chopped tomatoes and cucumbers in sour cream to add some refreshing color and a burst of vitamins.
• If you feel you have made too many pelmeni, feel free to freeze them before they are cooked; they keep in a freezer for a very long time.