Pelmeni (Helen's favorite dumplings)
Russian pasta dumplings filled with juicy meat
Makes about 80 pelmeni
July 2022 update: since making this video, I discovered that King Arthur bread flour works as well as "00" pasta flour. If you live in the US, the bread flour is cheaper and easier to buy. I also found that less water produces a more toothsome dough, so I reduced the wet ingredients from 370g to 340g.
DOUGH:
600g “00” pasta flour or bread flour
4 tsp Diamond Crystal Kosher salt (or 2 tsp table salt)
2 eggs + 2 yolks + cold water to get to 340g
Buzz flour and salt in the food processor for 10 sec. Add the wet ingredients and process until dough forms. Knead by hand for 12 minutes. If the food processor is not big enough, do it in 2 batches like I do in the video. If you don’t have a food processor, here is how to use the well method: [ Ссылка ] Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp.
FILLING:
1 small yellow onion, chopped
1 celery stick, peeled, chopped
1 garlic clove, chopped
A handful of dill/parsley
¾ cup homemade chicken stock (see note)
2 Tbsp butter, sliced
2 ¼ tsp Diamond Crystal Kosher Salt (or 1 ⅛ tsp table salt)
1 Lb meatloaf mix
Black pepper
Note:
regular pot stock: [ Ссылка ]
instant pot stock: [ Ссылка ]
Alternatively, sprinkle ¾ tsp powdered gelatin over ¾ cup of cold water. Let sit for 5 minutes to hydrate, then heat until gelatin is completely melted and put in the fridge until cold.
Put everything except for meat into the food processor and process until very fine. Move to a bowl and mix in the meat. Roll out the dough to 1mm thin and cut into 3 inch circles. On KitchenAid pasta attachment, I start at 1 and roll to the 5th setting, passing it twice through that last setting. If you prefer thinner dough, you can roll to 6. Fill as shown in the video and store on a parchment or foil lined and very generously floured baking sheet.
Refrigerate up to 4 hours or freeze for later use. To do that, freeze for 3 hours on a baking sheet and move to a freezer bag. Can be stored frozen for several months. Don’t defrost. Cook from frozen.
Boil in generously salted water for 3 minutes for fresh, 6 minutes for frozen. Serve with toppings of your choice. I like brown butter, fresh butter, and a squirt of lemon. You’ll need at least 1.5 Tbsp of butter per 10 pelmeni. How much of it is brown and how much is fresh is up to you.
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