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Printed at the current scale: 120 pelmeni · about 2 kg · Grams Only · A4 or Letter, one page where it fits

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Siberian Pelmeni

120 pelmeni · about 2 kg

Dough

  • 360 gall-purpose flour
  • ≈ 6 gsalt
  • ≈ 60 glarge egg
  • ≈ 225 gcold water

Filling

  • 450 gextra-lean ground beef
  • 450 glean ground pork
  • ≈ 12 gsalt
  • ≈ 2.5 gblack pepper, freshly ground
  • ≈ 220 gonions, roughly chopped
  • ≈ 12 ggarlic
  • ≈ 25 gflat-leaf parsley
  • 25 gdill
  • ≈ 125 gwater

Shaping and Cooking

  • ≈ 29 gbutter, melted
  • sour cream (smetana), to serve, to taste
  • chopped dill or parsley, to serve, to taste
  • white vinegar, for dipping, to taste
  • ≈ 4000 gwater for boiling
  • salt for the water, to taste
  • ≈ 0.4 gbay leaves
  1. Dough Pulse 360 g all-purpose flour and 6 g salt in a food processor. With the motor running, add 60 g large egg through the feed tube, then 225 g 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 450 g extra-lean ground beef and 450 g lean ground pork in a large bowl with 12 g salt and 2.5 g black pepper.
  4. Blend 220 g onions, 12 g garlic, 25 g flat-leaf parsley, 25 g dill and 125 g 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 120 pelmeni. 40 min to 1 h
  12. Bring 4000 g water for boiling to a rolling boil with salt for the water and 0.4 g 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 29 g 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: 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)