/ r / pelmeni
Pelmeni
Small Siberian dumplings of seasoned beef and pork wrapped in thin dough, boiled and served with butter, smetana, vinegar, or black pepper.
total2h 16mactive labor1h 40mservings6steps13
- 01Finely grate onion and garlicactive5m@ 0m → 5m
- 02Bring large pot of salted water to boilpassive12m@ 0m → 12m
- 03Mix meats with onion, water, S&Pactive8m@ 5m → 13mdeps: grate-onion
- 04Whisk egg, water, salt, oilPelmeni doughactive3m@ 13m → 16m
- 05Mound flour on board, make a wellPelmeni doughcriticalactive3m@ 16m → 19m
- 06Pour wet into well, draw flour inPelmeni doughcriticalactive5m@ 19m → 24mdeps: mound-flour, mix-wet
- 07Knead until smooth and elasticPelmeni doughcriticalactive10m@ 24m → 34mdeps: combine
- 08Wrap and rest at room tempPelmeni doughcriticalpassive30m@ 34m → 1h 4mdeps: knead
- 09Prepare pelmeni doughcriticalpassive0m@ 1h 4m → 1h 4mdeps: rest
- 10Roll dough thin, cut roundscriticalactive20m@ 1h 4m → 1h 24mdeps: dough
- 11Fill and pinch into pelmenicriticalactive40m@ 1h 24m → 2h 4mdeps: roll-dough, mix-filling
- 12Boil pelmeni until they float + 2 mincriticalsemi-active8m@ 2h 4m → 2h 12mdeps: shape, boil-water
- 13Toss with butter, plate with smetana and dillcriticalactive4m@ 2h 12m → 2h 16mdeps: boil-pelmeni