How to Make Pelmeni

Pelmeni is a traditional Russian dish. A sort of little boiled dumplings. Pelmeni can be cooked right away or kept frozen for later use. They keep very well for a long time. So making a big batch is an easy way to stock the freezer with a delicious time saving meal.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 3 cups Flour (For Gluten Free version substitute a GF all purpose mix)
• 2-3 eggs
• salt
• 1 lbs ground beef
• 1 large onion finely chopped
• 1 tsp salt
• fresh ground, black pepper

1. To make dough:
   Place the flour or GF mix and 1 tsp salt in a bowl or a food processor. With the motor running add the egg and as much water as necessary for a dough that is just beginning to form a ball. Remove the dough and place on a floured surface. Form into a ball, then cover with plastic wrap and chill for 20-30 mins.
   
   If using gluten free flour you may wish to add an extra egg in your dough to make it more elastic.
2. To make the filling:
   Mix the other ingredients together in a bowl. (meat, 1 egg, onion, salt & pepper)
3. Make the dumplings:
   When the dough is ready, roll out to about 1/8 inch thick. Cut out 3 inch rounds with a biscuit cutter or a lid. Put a scant teaspoon of the filling onto each 3 inch shape. Fold over and seal the edges with a fork. Wet both ends of the pelmeni and bring them round and pinch together to the shape of an Italian tortelli.
   
   I've found with gluten free dough it works better to make it like a sandwich as the dough will not have as much stretch. I make my circles a little smaller so the pelmeni don't end up huge. Place some filling on one circle then cover with another circle and pinch the ends together.
   Place on a baking tray, covered with a clean tea towel.
4. To cook right away:
   Bring 3 1/2 pts of salted water to a boil. Drop in the pelmeni by the dozen. Simmer uncovered for 10 minutes or until they rise to the surface.
   
   To preserve in freezer:
   Place in tubberware container or large ziplock freezer bag. Will keep for up to 3 months.
5. Garnish with melted butter or my favorite, sour cream and enjoy!

Tips & Warnings

• you can substitute the meat for pork or poultry or create a mixture
• To make a gluten free version, simply substitute the flour for an all purpose gluten free baking flour. I use Arrowhead Mills all purpose gluten free baking mix. Another good one is Bob's Red Mill Gluten Free All Purpose Baking Flour.