If you’ve ever visited a Russian, you’re probably familiar with pelmeni. Pelmeni are savoury dumplings stuffed with ground meat and onion. They can be served in a broth or on their own with a helping of butter or sour cream. Regardless of how you choose to serve them, these dumplings make for a great cooking project. Make a big batch and split among friends or store in the freezer for those times when you’re running low on groceries.
Russian Pelmeni Dumplings
Prep Time: 30 minutes
Rest Time: 30 minutes
Cook Time: 5 minutes
Total Time: 1 hour, 5 minutes
Servings: Approx. 50 pelmeni
1 large egg
¾ cup lukewarm water
2 ¾ cup all-purpose flour
½ tsp fine sea salt
1/3 cup grated onion, about ½ medium onion
100 grams ground pork
100 grams ground beef
¾ tsp fine sea salt
¼ cup ice water
1 bay leaf (optional)
1. Whisk egg and water in a large bowl. Add flour and salt stirring with a wooden spoon until dough comes together. Knead the dough either in the bowl or on a clean surface lightly dusted with flour until it is smooth about 5 minutes. Form into a disc then wrap tightly in plastic and transfer to the refrigerator to let rest for 30 minutes.
2. In the meantime, combine the onion, pork, beef and salt in a large bowl. Stir with a wooden spoon until thoroughly mixed. Add 1 tablespoon of ice water and stir vigorously until absorbed. Repeat this process with the remaining 3 tablespoons until no liquid remains.
3. Lightly sprinkle a sheet tray with flour. Divide dough into two halves. Wrap one half and set aside. Roll out dough until it measures 1/16-inch thick. Using a 2 3/4 or 3-inch cutter (or overturned glass) it out circles.
4. Place a generous teaspoon of filling in the centre of each circle. Fold the dough over itself to create a half moon. Press the edges tightly with your fingertips (if the dough does not stick to itself lightly brush the edges with water) then fold the edge upwards. Grab both ends of the half moon and draw them towards each other so they overlap. Press firmly to seal. Transfer to prepared tray. Repeat with remaining dough. Scraps can be rerolled to use up excess filling, but the resulting pelmeni will be tougher.
5. Bring a large pot of salted water to a boil. Add the bay leaf, if desired. Cook pelmeni in boiling water until cooked through, 3 to 4 minutes. Pelmeni can be frozen on prepared sheet tray, then transferred to a tightly sealed zip top bag for storage. To cook from frozen, boil for 5 minutes. Enjoy!
Pork Breakfast Sausage
1 lb(s) ground pork
½ tsp coriander seeds
1 Tbsp maple syrup
1. Place the ground pork in a bowl and season with 2 teaspoons salt. Mince or pulverize the coriander seeds in a mortar and pestle, then add them to the pork along with the maple syrup. Combine well with your hands or a wooden spoon, then place in the refrigerator for at least 1 hour.
2. Form the pork mixture into small thin discs (about 1/2 inch thick).
3. Heat a saute pan over medium-high heat. Add the sausage and cook, flipping once, until brown on both sides and no longer pink inside, about 8 minutes total.