Pelmeni (pelmen singular) are similar to Asian potstickers, Italian ravioli, or American dumplings. In Russia today, pelmeni are served in special pelmeni parlors called pelmennaya, and are a very popular fast food.
They can be served in beef or chicken brother as a first course, or fried in butter. Traditional accompaniments are sour cream, sprinkled with dill and or white vinegar.
3 cups sifted unbleached all-purpose flour
1 scant teaspoon salt
1 large egg
1 cup cold water
| 3/4 pound ground beef | 1/4 cup crushed ice |
| 1/2 pound ground pork | Salt and freshly ground black pepper, to taste |
| 2 medium-size onions, finely chopped | |
| Salt, to taste, for cooking the pelmeni | 4 tablespoons (1/2 stick) unsalted butter, cut into pieces |
| 1 large egg white, lightly beaten |
1. In a food processor, blend the flour and salt. With the motor running, add the egg, through the feed tube, then pour in the water, in a slow, steady stream, until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a linen or cotton (not terry cloth)kitchen towel and let stand for 30 minutes.
2. In a large bowl, combine all the filling ingredients, stirring until they are thoroughly mixed.
3. Divide the dough in half and shape into two balls. Keep one ball covered with the towel. On a floured surface, with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16 inch thick, making sure it doesn't tear. With a round cookie cutter, cut out 2-inch circles.
4. In a small saucepan, bring 2 cups of salted water to a boil on high heat.
5. Have a bowl with the egg white near you. Place a scant teaspoon of filling toward the bottom of one circle. Fold the empty half of the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal. Fold the ends of the semi-circle firmly together over the filled portion and press them against the dumpling. Boil the one dumpling for 10 minutes to taste the filling for seasoning; pelmeni should be well seasoned.
6. Fill and shape the remaining t, arranging dumplings as they are made on a lightly floured baking sheet, about 1 inch apart. At this point, pelmeni are usually frozen. Cover the baking sheet with aluminum foil or plastic wrap and place in the freezer until they are completely frozen. When frozen, transfer the pelmeni to a plastic bag.
7. To cook the pelmeni, bring6 quarts of salted water to a boil in a large pot (or divide the water between two pots). Drop in half the pelmeni and cook, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface and are thoroughly cooked through, about 8 minutes. With a slotted spoon, carefully remove the pelmeni to a colander and drain well. Transfer to a deep serving bowl and toss with some of the butter.
8. Cook the remaining pelmeni the same way.
Makes 100 pelmeni (serves 6 to 8).