Recipes Winter Recipes

Russian Dumplings (Pelmeni)

8 July 2017
Russian Dumplings (Pelmeni)

Pelmeni have got to be one of my favourite foods of all time. For those of you who are not familiar with pelmeni, it is a type of Russian or Ukranian dumpling. It is similar to an Asian dumpling but looks like an oversized Italian tortellini. In any case, I haven’t met anyone who doesn’t like pelmeni. You should try them!

As onion and cabbage are in season at the moment that was reason enough for me to make pelmeni (like I really needed a reason to make pelmeni!).

The dietitian in me couldn’t resist pushing the boundaries to see how healthy I could make pelmeni before they no longer taste like the dumplings that I know and love. Here are my changes:

  • I swapped butter with olive oil to reduce the saturated (bad) fat content.
  • I swapped almost half of the plain wheat flour for oat flour which is higher in cholesterol-lowering fibre but doesn’t affect the colour or flavour of the pelmeni dough.

If you are Russian/Ukranian and think that it is sinful to change the pelmeni recipe, don’t worry I couldn’t taste the difference and neither could my family. I hope that your family loves this recipe too!

Russian Dumplings (Pelmeni)

Serves: 4 people

Ingredients:

Dough

1 egg

1 Tbsp olive oil

1/2 cup water

1/8 tsp salt

1 1/3 cups plain flour + extra to dust countertop and baking trays

1 cup oat flour

 

Filling 

Note: you can change the seasonings to whatever you have on hand, we do!

1/3 small onion

1 tsp olive oil (for frying)

1/3 small Chinese cabbage

500g pork & veal mince (i.e. 250g pork mince, 250g veal mince) – or you can use lamb or beef mince as well

1/4 tsp Vegeta Gourmet Stock

1/4 tsp paprika

1/4 tsp granulated garlic (or garlic salt)

1/4 tsp Season-All Original seasoned salt

1/4 tsp pepper

1/2 tsp salt

1 tsp Maggi Original (Liquid) Seasoning

1/2 tsp Worcestershire sauce

1/4 cup water

 

Cooking

2 tsp salt

 

Russian Dumplings (Pelmeni) Ingredients

Method:

To make the dough:

1. In a medium-sized bowl, add the egg, olive oil, water, and salt, whisk until combined. Whisking the egg, olive oil, water and salt

2. Mix in the flour using a fork at first, then when it starts to come together you can knead it with your hands. Knead the dough on a floured surface for approximately 5 minutes or until it becomes smooth and firm (bounces back when you press it with a finger). Cover the dough with your mixing bowl and let it rest for 10 minutes.Mixing the dough ingredients

3. Knead the dough for 1 minute (it will look very smooth). Cover with a bowl and rest for an additional 5 minutes.Second time kneading the dough

4. Cut the dough into 4 pieces. Take one piece and cover the rest with a bowl. Stretch the dough a bit, rub some flour on it. Roll it out a bit with a rolling pin (if too soft roll more flour into it).Dividing and hand rolling dough

5. Use a pasta machine to roll until 1mm thick (this is the #5 setting on my machine). Cut the dough into circles (I usually use a 5-6cm diameter drinking glass/cup to do this). We will only use the circles, so knead any scrap dough into a ball and re-roll to make more circles until it’s all gone.Machine rolling and cutting the dough into circles

To make the filling:

6. Dice the onion, then fry it in a pan with a 1 tsp olive oil until softened.Frying the onion

7. Chop the Chinese cabbage as finely as possible (so that you don’t have long bits of cabbage in your pelmeni).Dicing the Chinese Cabbage

8. In a large bowl, combine the mince, Vegeta, paprika, granulated garlic, season-all, pepper, Maggi, Worcestershire sauce, salt and water. Massage it all together (the water makes the meat softer and easier to work with). Then add the cooled sautΓ©ed onion and the raw cabbage, mix until combined.Combining the filling ingredients

To assemble the pelmeni:

9. Line two baking trays with baking paper and dust with flour.Baking tray lined with baking paper and dusted with flour

10. Take a circle of dough, put 1 tsp of meat onto the centre of the dough (preferably on the least floury side). Fold the dough circle in half and starting from one corner, pinch the edges together to encase the filling. Then bring the two corners of the half-circle together and pinch to form a Russian dumpling.Filling the Pelmeni

11. Put the pelmeni on the baking trays. If you run out of dough, roll any extra meat filling into balls and coat in flour. You can boil these meatballs along with the pelmeni later. At this point you can cook the fresh pelmeni or you can freeze them on the baking trays for a few hours and then transfer them to a ziplock bag and store in the freezer until you want to cook them.Pelmeni on baking trays

To cook the pelmeni:

12. Add 2 tsp salt to a pot of water, bring to the boil. Add the pelmeni to the boiling bater and cook for 7 minutes (if cooking them from frozen they will take an additional 5 minutes to cook). Use a slotted spoon to transfer the pelmeni into a bowl or container. Boiling the Pelmeni

13. Pelmeni are often served with some type of condiment. Traditionally they can be eaten in a broth, with sour cream, with pickles etc. My family puts ketchup, Maggi (Liquid) Seasoning and/or sweet chilli sauce on them. There is no right or wrong, it just depends on what you are in the mood for.Russian Dumplings (Pelmeni)

Have you tried pelmeni before?

Happy eating!

– Rachel

Russian Dumplings (Pelmeni)

Yield: 4 serves

Ingredients

    Dough:
  • 1 egg
  • 1 Tbsp olive oil
  • 1/2 cup water
  • 1/8 tsp salt
  • 1 1/3 cups plain flour + extra to dust countertop and baking trays
  • 1 cup oat flour
    Filling:
  • Note: you can change the seasonings to whatever you have on hand, we do!
  • 1/3 small onion
  • 1 tsp olive oil (for frying)
  • 1/3 small Chinese cabbage
  • 500g pork & veal mince (i.e. 250g pork mince, 250g veal mince) - or you can use lamb or beef mince as well
  • 1/4 tsp Vegeta Gourmet Stock
  • 1/4 tsp paprika
  • 1/4 tsp granulated garlic (or garlic salt)
  • 1/4 tsp Season-All Original seasoned salt
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 tsp Maggi Original (Liquid) Seasoning
  • 1/2 tsp Worcestershire sauce
  • 1/4 cup water
    Cooking:
  • 2 tsp salt

Instructions

    To make the dough:
  1. In a medium-sized bowl, add the egg, olive oil, water, and salt, whisk until combined.
  2. Mix in the flour using a fork at first, then when it starts to come together you can knead it with your hands. Knead the dough on a floured surface for approximately 5 minutes or until it becomes smooth and firm (bounces back when you press it with a finger). Cover the dough with your mixing bowl and let it rest for 10 minutes.
  3. Knead the dough for 1 minute (it will look very smooth). Cover with a bowl and rest for an additional 5 minutes.
  4. Cut the dough into 4 pieces. Take one piece and cover the rest with a bowl. Stretch the dough a bit, rub some flour on it. Roll it out a bit with a rolling pin (if too soft roll more flour into it).
  5. Use a pasta machine to roll until 1mm thick (this is the #5 setting on my machine). Cut the dough into circles (I usually use a 5-6cm diameter drinking glass/cup to do this). We will only use the circles, so knead any scrap dough into a ball and re-roll to make more circles until it's all gone.
    To make the filling:
  1. Dice the onion, then fry it in a pan with a 1 tsp olive oil until softened.
  2. Chop the Chinese cabbage as finely as possible (so that you don't have long bits of cabbage in your pelmeni).
  3. In a large bowl, combine the mince, Vegeta, paprika, granulated garlic, season-all, pepper, Maggi, Worcestershire sauce, salt and water. Massage it all together (the water makes the meat softer and easier to work with). Then add the cooled sautΓ©ed onion and the raw cabbage, mix until combined.
    To assemble the pelmeni:
  1. Line two baking trays with baking paper and dust with flour.
  2. Take a circle of dough, put 1 tsp of meat onto the centre of the dough (preferably on the least floury side). Fold the dough circle in half and starting from one corner, pinch the edges together to encase the filling. Then bring the two corners of the half-circle together and pinch to form a Russian dumpling.
  3. Put the pelmeni on the baking trays. If you run out of dough, roll any extra meat filling into balls and coat in flour. You can boil these meatballs along with the pelmeni later. At this point you can cook the fresh pelmeni or you can freeze them on the baking trays for a few hours and then transfer them to a ziplock bag and store in the freezer until you want to cook them.
    To cook the pelmeni:
  1. Add 2 tsp salt to a pot of water, bring to the boil. Add the pelmeni to the boiling bater and cook for 7 minutes (if cooking them from frozen they will take an additional 5 minutes to cook). Use a slotted spoon to transfer the pelmeni into a bowl or container.
  2. Pelmeni are often served with some type of condiment. Traditionally they can be eaten in a broth, with sour cream, with pickles etc. My family puts ketchup, Maggi (Liquid) Seasoning and/or sweet chilli sauce on them. There is no right or wrong, it just depends on what you are in the mood for.
http://www.theseasonaldietitian.com/russian-dumplings-pelmeni/

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2 Comments

  • Reply Justine 9 July 2017 at 2:12 am

    Could Asian dumpling wrappers could be used instead for those sans pasta machine?

    • Reply Rachel Ananin 9 July 2017 at 4:59 pm

      Hi Justine! Yes, you can use dumpling wrappers. Of course nothing beats homemade wrappers but they will still taste delicious with store-bought wrappers. You can still make the classic pelmeni shape using the store-bought wrappers. πŸ™‚

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