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Printed at the current scale: 240 pelmeni · about 4 kg · Metric · front and back, more cards if it runs long

Siberian Pelmeni

240 pelmeni · about 4 kg · 4 × 6 in
Dough
720 g all-purpose flour
10 ml salt
2 large egg
450 ml cold water
Filling
900 g extra-lean ground beef
900 g lean ground pork
20 ml salt
10 ml black pepper, freshly ground
4 onions, roughly chopped
8 cloves garlic
1 bunch flat-leaf parsley
1 bunch dill
250 ml water
Shaping and Cooking
60 ml butter, melted
sour cream (smetana), to serve, to taste
chopped dill or parsley, to serve, to taste
white vinegar, for dipping, to taste
4 l water for boiling
salt for the water, to taste
2 leaves bay leaves
forklet.co/r/H4F7YenK?scale=2 · v1
  1. Dough Pulse 720 g all-purpose flour and 10 ml salt in a food processor. With the motor running, add 2 large eggs through the feed tube, then 450 ml cold water, and let it run about a minute. 1 min to 2 min
  2. Tip the dough into a bowl, cover with a tea towel and rest 30 min while you make the filling.
  3. Filling Put 900 g extra-lean ground beef and 900 g lean ground pork in a large bowl with 20 ml salt and 10 ml black pepper.
  4. Blend 4 onions, 8 cloves garlic, 1 bunch flat-leaf parsley, 1 bunch dill and 250 ml water in the food processor to a loose green purée. Add it to the meat. 2 min
  5. Work the filling with your hands until it is evenly mixed and slightly sticky. 3 min
  6. Pinch off a small piece, flatten it and fry it in a hot pan until cooked through. Taste and add more salt or pepper to the filling if it needs it. 3 min
  7. Shaping and Cooking Cut the dough into quarters and shape each into a ball. Keep three covered while you work with the first.
  8. On a well floured surface, roll one ball into a thin sheet about 1.5 mm (0.06 in) thick.
  9. Cut out rounds with a 5 cm (2 in) to 7 cm (2 ¾ in) cutter. Gather the scraps, wrap them and re-roll them with the next ball.
  10. Put a teaspoon of filling slightly off centre on each round, fold over into a half moon and pinch the edge firmly shut. For a prettier edge, go round once more, pinching and twisting into a rope.
  11. Bring the two pointed corners together around your fingertip and press them so each dumpling forms a round little ear. Set them on a floured tray, not touching. Repeat with the rest of the dough and filling to make 240 pelmeni. 40 min to 1 h
  12. Bring 4 l water for boiling to a rolling boil with salt for the water and 2 leaves bay leaves. Drop in the pelmeni in batches and stir straight away so they do not stick to the bottom. Once they float, cook 3 min to 5 min more. 100 °C
  13. Lift them out with a slotted spoon, pour over 60 ml butter, melted and toss gently. Serve hot with sour cream (smetana), to serve, chopped dill or parsley, to serve and a little white vinegar, for dipping for dipping.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: The filling is raw pork and beef. Boil the pelmeni until the filling reaches 71 C in the centre; break one open to check that no pink remains. (The author)
  • Safety: Ground beef should reach 71 °C (160 °F) at the centre. (USDA FSIS)
  • Safety: Ground pork should reach 71 °C (160 °F) at the centre. (USDA FSIS)
  • Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
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