Homemade pelmeni: Step by step +7 tips

Hello friend and friend, be welcome to Paulina Kitchen! Have you ever heard about the pelmeni? If the answer is “no”, they don’t know what they are being lost.

It’s about some Small and adorable Russian -style dumpings They fall in love with the first bite. And while it may seem a complicated recipe, after reading how really easy it is, they will run to make their own Homemade pelmeni.

In Paulina Kitchen we love to demystify the kitchen and bring Recipes that seem from another worldbut that are actually simpler than it seems. And the pelmeni They are the perfect example.

We are going to know all the secrets and tricks of this recipe, so that they are spectacular.

About the pelmeni

Los pelmeni They are a jewel of the Russian cuisineclose relatives of the ravioli and the varenikesbut with its own identity and a lot of history.

These are small stuffed dough balls, traditionally with a mixture of pork, cow and sometimes lambwell spiced.

The Russian pelmeni are boiled in water or broth and served with sour creammelted butter or a splash of vinegar.

The word pelmeni It comes from the Komi-Permian language and means something like “Bread wrapped in ear” (Yes, because they have that round shape that folds like an ear).

They are so Popular in Russia that there are families who come together to do them in industrial quantity and They keep frozen.

The origin of the Russian Pelmeni: an ancient story

Los pelmeni They are not just a recipe, they are a fundamental part of the Russian culture and Eastern Europe. It is said that They were born in Siberiaback in the fifteenth century. The reason? They were the perfect food for long and raw winters.

He minced meat And the sealed mass made them ideal for freeze and transport Easily, like the Fast Food of the Middle Ages!

The travelers and hunters took them with them and cooked them quickly in the bonfires. So, when we eat a Russian Pelmeniwe are testing a bit of the history of culinary ingenuity.

The secret of the perfect mass: elastic pelmenis

The key to some Homemade pelmeni that do not break and be a delight is in the dough. The secret for an elastic and easy to work is the Hydration and kneading.

• We do not need difficult ingredients to get, only Flour, water, egg and a pinch of salt.

But the trick is in the technique: THE MASS OF THE PELMENI It must be more elastic than that of other pasta. This allows it to stretch it well without being broken by filling and cooking. And rest, ah, rest is our best friend. The dough has to rest about 30 minutes.

Water is used at room temperature or even a little warm if it is very cold, For gluten to develop better and achieve that flexibility we are looking for.

• Quick Tip: And at Pelmeni mass It is very sticky, a little flour can be added. If it is very hard, a few drops of water. You just have to feel the dough.

5 characteristics of the pelmeni that are going to fall in love with

These little culinary treasures have points that make them unique and super special:

• Juicy and spicy filling: Traditionally they carry one Mixture of meats (vaccine, pig, sometimes lamb) very finely chopped, with onion and spices. The secret is that The filling is raw when assemblingand cooks inside the dough, which gives it unparalleled juiciness.
• Fine and elastic mass: The dough is thinner than that of others dumplingswhich allows the flavor of the filling to be the protagonist and does not feel “heavy.”
• Characteristic form: They usually have a similar shape to a small ear or tortellini, which makes them adorable and easy to recognize.
• Well accompanied: The Salsa for Pelmeni It can be a broth, smetana sour cream, butter, vinegaror a combination of these. Each bite is a different experience.
• Ideal to freeze: They are perfect to have in the freezer and solve any lunch or fast dinner, without losing quality.

Pelmeni vs. Varenike: Are they the same?

This is the million dollar question! Many times the pelmeni with the vareniki o varenikeanother popular dish of Eslava cuisine. And although they look like a lot because they are dumplings, they are not the same.

• Pelmeni: Always, or almost always, have raw meat and they cooked boiling. They are smaller and their dough is thinner. The traditional way is that of “ear.”
• Varenics: They are bigger and their filling is always cooked. They are served boiled or sometimes fried after boiling. They are more like dough “empanaditas, sometimes with pleated edges.

So, if they are offered some filmThey are not Pelmeni. And if they give them meat pelmeni, They are not Vareniki. Both are delights, but each one has its personality.

Make pelmeni without mold (yes, you can)

Some people do the pelmeni with a Mold with little holes that looks like a honeycomb, called “my pelmen Maker “But here in Paulina cuisine there are no excuses.

If they do not have the utensil, they can make the pelmeni by hand quietly. It is a bit more laborious, but the result is equally glorious.

They just need one cookie cutter or a small glass to cut circles of mass. Then, they fill them, bend them in half to form a crescent and unite the ends so that they are like an eye. Ready! Easy.

7 Key tips for a Paulina Kitchen Pelmeni

1. At the table: It has to be flexible and elasticlet yourself work with desire. Do not spare in kneading or rest.
2. The filling: Use good quality meat and not forget the very fine chopped onion And the pepper. Add a splash of cold water to the mixture to add magical juiciness.
3. Thickness: Stretch the mass as fine as possible without being broken. Find the right balance between mass and filling.
4. Sealed: Seal the edges well so that the pelmeni filling does not escape during cooking. Use a fork to facilitate the task.
5. Freezing: Freeze on a floured traywithout the pelmeni touch. Once hard, save in bags. It is recommended freeze them before cookingto prevent it from disarming.
6. Cooking: Boil in abundant salt water until they float and then Cook about 2-3 minutes. Do not go cooking, and try before.
7. Do not stress: If they do not go perfectly the first time, they will be very delicious. Practice, make mistakes and continue cooking.

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Homemade pelmeni recipe

Yield: 4-6 portions

Preparation time: 50 minutes

Ingredients for the pelmeni

For the mass:

• 3 flour cups 0000
• 1 big egg
• 1 cup of warm water (approx. 240 ml)
• 1 teaspoon of salt

For filling:

• 250g cow -chopped meat
• 250g of pork minced meat (or only cow)
• 1 onion
• Sal
• Pepper
• 2 tablespoons of ice water or a chopped ice cube

To accompany:

• Smetana (sour cream), meter meter, apple vinegar or a good meat broth.
• CIOULETTE the chopped fresh eneldo (optional).

How to prepare pelmeni step by step

1. In a large bowl, mix the flour with the salt. Make a hole in the center and add the egg and warm water little by little. Mix with the hands or with a wooden spoon to form a dough.
2. Dump the dough on a clean and floured courage. Knead for about 10-15 minutes, until it is soft, elastic and does not stick to your hands.
3. Form a bun, cover with film paper and let stand at least 30 minutes at room temperature.
4. While the dough rests, mix the meats with well chopped onion, salt and pepper. Add the ice water or chopped ice and mix well. Maintain very cold meat so that the filling is perfect.
5. Divide the dough into 2 or 3 parts to facilitate work. On the floured table, stretch each portion with palote until a thin sheet (1-2 mm thick). Use a round cookie cutter or a glass to cut the circles.
6. Place half a teaspoon of filling in the center of each circle of mass. Fold forming a crescent and seal either by pressing with the fingers or a fork. Unite the ends of the crescent to form an “ears.”
7. Frozen (optional): so that they are firmer and do not disarm cooking, they can be taken to freezer for 1 hour on a floured tray, well separated.
8. Bring abundant water with salt in a large pot. When it boils strong, add the pelmeni (from a few not to lower the temperature and prevent them from sticking). Stir gently. Upon floating, let cook 2-3 more minutes. Avoid overceros.
9. Remove with a slide and serve immediately. Accompany with sour cream, a splash of melted butter, a little vinegar or homemade broth.