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Printed at the current scale: 240 pelmeni · about 4 kg · Metric · A4 or Letter, one page where it fits

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Siberian Pelmeni

240 pelmeni · about 4 kg

Dough

  • 720 gall-purpose flour
  • 10 mlsalt
  • 2large egg
  • 450 mlcold water

Filling

  • 900 gextra-lean ground beef
  • 900 glean ground pork
  • 20 mlsalt
  • 10 mlblack pepper, freshly ground
  • 4onions, roughly chopped
  • 8 clovesgarlic
  • 1 bunchflat-leaf parsley
  • 1 bunchdill
  • 250 mlwater

Shaping and Cooking

  • 60 mlbutter, melted
  • sour cream (smetana), to serve, to taste
  • chopped dill or parsley, to serve, to taste
  • white vinegar, for dipping, to taste
  • 4 lwater for boiling
  • salt for the water, to taste
  • 2 leavesbay leaves
  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)