Pelmeni Soup Recipes

Steps:

• For the pelmeni: Put the flour, milk, oil, egg, 1/2 cup water and 1/2 teaspoon salt together in stand mixer bowl and mix on medium-high speed until dough starts pulling from the side. Take it out of the bowl and place on a floured surface. Knead by hand for 2 to 3 minutes and place back in bowl. Cover with plastic wrap and rest for 30 minutes before using. Divide into 2 balls of dough.
• Mix together ground chicken and onion in a bowl and add some salt and pepper. Sprinkle flour on a pelmeni mold and roll out first ball of dough to fit the mold. Drape on top of the mold and press lightly. Fill the holes with the chicken mixture. Roll out the second ball and drape on top. Trim the edges. With a large rolling pin, start rolling gently at first and then more firmly until the shape cuts through. Turn the mold around and tap out the pelmenis.
• For the soup: Add the stock, tomatoes, mushrooms and half the dill to a small pot and bring to a boil. Add the pelmenis and let boil until they float on top, 5 to 7 minutes. Divide soup among 4 bowls and add dollops of sour cream and the rest of the dill.

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:

• In a large bowl, combine meat cubes, onion, dill, soaked bread, egg, salt and pepper. Let sit for 2 hours in refrigerator for flavors to combine.
• Grind mixture through a meat grinder 2 times using a medium die. Mixture should be finely pureed and sticky. Cut rounds out of wonton wrapper. Fill each wrapper with 1/2 teaspoon of mixture. Fold over and make tortellini shape. Fold sides over. Place in large saucepan with boiling water and boil for about 3 minutes.
• Serve in deep-dish plates. Divide mushroom slices, beet dice, mint leaves, and dill into between 8 dishes. Add 10 pelmini and pour over consomme.
• Ingredients per serving: .

Steps:

• For the dough: Place the flour, cold water, oil and salt in a food processor and process until a smooth dough ball forms, about 5 minutes. Cover and set aside.
• For the filling: Combine the beef, pork, onions and garlic in a bowl, then sprinkle with salt and pepper and mix well.
• Bring a small pan of water to a boil. Add a tablespoon of the meat mixture and boil just until cooked through, about 3 minutes. Remove from the water and let cool before tasting. Adjust the seasoning of the meat mixture as needed with salt and pepper. Once adjusted, keep the filling in the refrigerator until ready to assemble.
• Divide the dough into 2 equal portions and roll each portion out to 1/8-inch thick over a lightly floured surface, making sure its size is at least 2 inches bigger than the pelmeni mold. Place a layer of dough over the pelmeni mold and place a spoonful of filling over each hole. Lay another piece of dough on top and seal, pressing tightly.
• Place the finished pelmeni on a floured board and let rest for 1 hour, uncovered.
• Bring a large pot of salted water to a boil and gently place the pelmeni in the water. Cook until the pelmeni float, then cook an additional 4 to 5 minutes. Drain and place on a large platter.
• To garnish: Stir the sour cream and vinegar together in a small bowl. Drizzle over the dumplings and garnish with the paprika and some hot sauce.

Steps:

• To make the dough, sift the flour into a bowl. Make a well in the middle and add a pinch of salt, the egg and 100ml water, gradually mixing the flour into it with your hands to form a firm dough. Knead well for 5-7 mins. Cover and chill for 30 mins. In the meantime prepare your fillings.
• Thoroughly mix the meat filling ingredients together in a large bowl with a pinch of salt.
• To make the vegetable filling, heat the oil in a large frying pan and fry the mushrooms, onion, garlic and parsley with the soy sauce for 5 mins. Turn off the heat and stir through the pine nuts and some salt and pepper. Let the mixture cool before handling.
• Roll the dough out on a lightly floured work surface to 1.5mm-thick sheets. For the best results, use a pasta machine.
• Cut out discs of the dough that are about 4-6cm in diameter using a shot glass or pastry cutter. Put a teaspoon of filling in the middle of each disc, then use a wet finger to brush lightly onto the dough around the filling. Fold each in half to make a half-moon shape, pressing down to seal. Fold the dumpling again so that the pointed edges of the moon are stuck together. The dumplings can be cooked immediately or frozen in flat layers in freezer bags to be cooked at a later date, using the same method as below but increasing the cooking time by a couple of minutes.
• To cook, bring about 3 litres of water to the boil in a large saucepan, adding the bay leaves and stock cube. Add the dumplings to the boiling broth in batches of around 10, then cook for 5 mins. They are ready when they float to the surface. The meat ones may take a few minutes more than the veg.
• Ladle the pelmeni into soup bowls with the cooking broth, topping them with the dill, soured cream and black pepper. If you prefer to have them without the broth, use a slotted spoon to move them to a bowl, adding a generous dollop of butter with the dill, soured cream and black pepper.