Ingredients
Dough:
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1 large egg
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1 teaspoon vegetable oil
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1 teaspoon salt
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¾ cup warm water, or more as needed
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3 cups all-purpose flour
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1 tablespoon all-purpose flour for dusting
Filling:
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18 ounces ground beef
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1 small onion, chopped
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1 ½ tablespoons ice-cold water
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1 tablespoon coarse salt
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freshly ground pepper to taste
Directions
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Make dough: Combine egg, oil, and salt in a liquid measuring cup; add enough warm water to fill to 1 cup. Pour into a large bowl and knead in 3 cups flour until smooth and elastic. Cover with a dish towel and let dough rest for 30 minutes.
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Meanwhile, make filling: Combine ground beef, onion, water, salt, and pepper in a medium bowl; mix thoroughly by hand or using a fork. Set aside.
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Dust a baking sheet lightly with 1 tablespoon flour; set aside.
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Roll out a portion of dough very thinly on a lightly floured surface; keep remaining dough covered with a dish towel to avoid drying out. Cut out 2 1/2-inch rounds with a cookie cutter. Place about 1 teaspoon filling on one side of each dough circle. Fold dough over and seal the edges using your 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.
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Bring a large pot of lightly salted water to a simmer. Working in batches, cook frozen pelmeni in simmering water until meat is cooked through and pelmeni float to the top, about 5 minutes. Continue cooking for 5 more minutes. Transfer to serving plates using a slotted spoon.
To Fry Pelmini:
Melt butter or bacon grease in a large skillet over medium-high heat. Sauté frozen pelmeni in hot butter until soft and meat is cooked through, just like a pierogi.
Recipe Tips
You can use a mixture of 1/2 ground pork and 1/2 ground beef. You can also use ground turkey.
You can make the meat filling by processing the filling ingredients through a meat grinder. Only use a blender or food processor if you have a special setting for meat.
If you're not a fan of raw onion, you can sauté the onion in butter over medium heat for 5 to 7 minutes before using it in the filling.
You can make the dough in a Kitchen Aid; mix until the dough begins to form a ball.
Editor's Note:
In Russia, people often use a pelmeni mold to form dumplings. To use one, roll out a portion of the dough very thinly on a lightly floured surface. You should end up with a circle slightly bigger than the mold. Place onto the mold, floured-side down. Place about 1 teaspoon filling into each cell. Cover with another thinly rolled dough circle and sprinkle with flour. Roll a rolling pin over the top until pelmeni start popping out from the mold. Gather remaining dough and add a little bit of new dough to it. Roll out again, repeating the process with remaining dough and filling.
Nutrition Facts (per serving)
| 212 | Calories |
| 7g | Fat |
| 25g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 212 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 3g | 14% |
| Cholesterol 41mg | 14% |
| Sodium 800mg | 35% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 1g | 4% |
| Total Sugars 0g | |
| Protein 11g | 21% |
| Vitamin C 0mg | 0% |
| Calcium 13mg | 1% |
| Iron 2mg | 13% |
| Potassium 114mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
