Russian Pelmeni

Ingredients

  • Dough:
  • 2/3 cups buttermilk
  • 1 tbs sour cream
  • 2 large eggs
  • 2 cups warm water
  • 3 tsp kosher salt
  • 7 cups, plus 6 tbs unbleached ap flour
  • Filling:
  • 1 lb ground turkey
  • 1 lb ground pork
  • 1 medium onion, finely diced
  • 1 tbs olive oil
  • 3 garlic cloves, pressed
  • kosher salt and black pepper to taste
  • 1 tsp hot sauce
  • Ideas for toppings:
  • Melted butter, sour cream, vinegar or ketchup

Pelmeni are little Russian dumplings that are usually made with a savory meat filling.

Directions:
  • Using the whisk attachment on medium speed, mix together 2/3 cup buttermilk, 1 tbs of sour cream, 2 cups warm water, 2 eggs and 3 tsp kosher salt until well blended.
  • Switch to dough hook and add 5 cups of flour. Mix on speed 2 until well blended. (note you may use a food processor as well.
  • Add 3 more cups of flour, one cup at a time and wait for the dough to become well blended with each cup.
  • Add the rest of the flour 1 tbs at a time, until the dough is no longer sticking to the sides of the bowl.
  • Once the dough is no longer sticking to the sides of the bowl, continue to mix for 5 minutes. Total mixing time is about 20 minutes.
  • Place the dough on a lightly floured surface.
Filling:
  • Heat 1 tbs oil in a medium skillet. Add the onion and saute until golden and soft.
  • Add the garlic and saute for another minute.
  • Mix together pork, turkey, onion garlic mix 2 tsp kosher salt 1 tsp black pepper and 1 tsp hot sauce.
  • To make the Pelmeni, shape a portion of the dough into a 1-2 inch thick log. Cut off 1 piece at a time (about gumball sized) and roll into disks to form a 1 and 1/2 inch circle with a rolling pin.
  • sprinkle rolling pin and surface with flour if needed.
  • Place 1 tsp pelmeni filling in the center, close the edges, then pinch together. At this point you may freeze the pelmeni for later use if desired.
  • To cook the pelmeni, bring a pot of water to a boil along with a little salt.
  • If you are using frozen pelmeni add the the water then return to a boil. They should float to the top, then boil for 3 minutes longer or until the meat is fully cooked.
  • Drain pelmeni and pace them in a clean bowl.
  • You may serve as is or toss them with butter or sour cream or vinegar.

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