Beef Pelmeni (Russian Dumplings)
ID: 4c5365fd...
Classic Russian beef dumplings (Pelmeni) made completely from scratch with a juicy minced beef, onion, and garlic filling. Perfect served with melted butter, sour cream, and fresh dill.
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🍳 Cooking Flow
Knead the dough ingredients together, then cover and rest in the fridge for 30 minutes. → Blend onions, garlic, and water into a puree, then mix thoroughly with the minced beef, salt, and pepper. → Roll out the dough thinly, cut into small circles (or use a mold), place beef filling inside, and pinch the edges to seal. → Boil the dumplings in stock with bay leaves and peppercorns for 5-8 minutes until they rise to the surface. → Serve hot tossed with butter, a dollop of sour cream, and fresh dill.
Cooking Steps
Brief Cooking Order
Knead the dough ingredients together, then cover and rest in the fridge for 30 minutes. → Blend onions, garlic, and water into a puree, then mix thoroughly with the minced beef, salt, and pepper. → Roll out the dough thinly, cut into small circles (or use a mold), place beef filling inside, and pinch the edges to seal. → Boil the dumplings in stock with bay leaves and peppercorns for 5-8 minutes until they rise to the surface. → Serve hot tossed with butter, a dollop of sour cream, and fresh dill.
Introduction
Classic Russian beef dumplings (Pelmeni) made completely from scratch with a juicy minced beef, onion, and garlic filling. Perfect served with melted butter, sour cream, and fresh dill.
Step 1
Add the plain flour into a stand mixer bowl.
Step 2
In a separate jug, whisk together the water, milk, egg, salt, and olive oil.
Step 3
Gradually add the wet mixture to the flour while the mixer is running, then knead for about 5 minutes.
Step 4
Transfer the dough to a floured surface and knead by hand for another 4-5 minutes until elastic. Cover with cling film and refrigerate for at least 30 minutes.
Step 5
In a food processor, blend the onions, garlic, and a splash of water until completely pureed.
Ingredients List
Important Notes
Ensure the workspace, rolling pin, and your hands are well-floured as the dough can be quite sticky.
Pinch only small pieces of dough at a time to roll out; keep the rest wrapped in cling film to prevent it from drying out.
Adding a splash of water when pureeing the onions and garlic helps get a smooth consistency, which makes the beef filling exceptionally juicy.
To freeze pelmeni, place them spaced out on a floured board in the freezer for 30 minutes before transferring them to a plastic bag. They can be stored for up to 6 months.
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