World's Biggest Dumpling (Pelmeni)
ID: c6d3158d...
A massive, record-breaking version of traditional Russian pelmeni (dumplings) made with a huge portion of seasoned minced meat encased in a giant rolled-out dough, boiled to completion with bay leaves.
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🍳 Cooking Flow
Prepare the dumpling dough by mixing flour, eggs, water, and salt, then knead until smooth. → Make the meat filling by combining 3.5 kg of minced meat with chopped onions, garlic, eggs, salt, and pepper. → Roll the dough into a giant circle, place the filling in the center, fold it over, and seal the edges tightly. → Gently lower the massive dumpling into a large pot of boiling water seasoned with oil and bay leaves. → Boil until the meat is fully cooked through, drain, slice, and serve hot with sour cream.
Cooking Steps
Brief Cooking Order
Prepare the dumpling dough by mixing flour, eggs, water, and salt, then knead until smooth. → Make the meat filling by combining 3.5 kg of minced meat with chopped onions, garlic, eggs, salt, and pepper. → Roll the dough into a giant circle, place the filling in the center, fold it over, and seal the edges tightly. → Gently lower the massive dumpling into a large pot of boiling water seasoned with oil and bay leaves. → Boil until the meat is fully cooked through, drain, slice, and serve hot with sour cream.
Introduction
A massive, record-breaking version of traditional Russian pelmeni (dumplings) made with a huge portion of seasoned minced meat encased in a giant rolled-out dough, boiled to completion with bay leaves.
Step 1
Pour 1 kg of flour into a large mixing bowl.
Step 2
Crack 4 eggs into the flour.
Step 3
Add water (or pickle liquid) gradually and start mixing.
Step 4
Mix and knead the dough thoroughly until a cohesive ball forms.
Step 5
Add salt to the dough mix.
Ingredients List
Important Notes
Handling a giant dumpling requires great care to prevent the dough from tearing during folding and moving.
Because of its massive size, it takes a significantly longer time to boil compared to regular small pelmeni to ensure the thick meat center is fully cooked.
Adding vegetable oil to the boiling water helps prevent the giant dough from sticking to the sides or bottom of the pot.
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