Classic Pelmeni

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Combine the all-purpose flour and dough salt in a large bowl.

   حوالي 1 د

2. 2

   Make a well in the center of the flour mixture.

3. 3

   Add the egg and warm water to the well.

   حوالي 1 د

4. 4

   Mix with a fork, gradually incorporating the flour, until a shaggy dough forms.

   حوالي 2 د

5. 5

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   حوالي 10 د

   ملاحظة الطاهي: The dough should be firm but pliable, not sticky.

6. 6

   Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for 30 minutes.

   حوالي 30 د

   ملاحظة الطاهي: Resting helps the gluten relax, making the dough easier to roll.

7. 7

   While the dough rests, prepare the filling by combining the ground beef, ground pork, yellow onion, garlic, filling salt, and black pepper in a medium bowl.

   حوالي 10 د

   ملاحظة الطاهي: Mix thoroughly but avoid overworking the meat.

8. 8

   Divide the rested dough into two equal portions.

   حوالي 1 د

9. 9

   On a lightly floured surface, roll out one portion of dough very thinly, about 1-2 mm thick.

   حوالي 5 د

   ملاحظة الطاهي: The thinner the dough, the more delicate the pelmeni will be.

10. 10

    Using a round cookie cutter or glass, cut out circles of dough, about 5-6 cm in diameter.

    حوالي 3 د

    ملاحظة الطاهي: Keep the dough scraps to re-roll and use.

11. 11

    Place a small amount of filling, about half a teaspoon, in the center of each dough circle.

    حوالي 5 د

    ملاحظة الطاهي: Do not overfill, or the pelmeni will be difficult to seal.

12. 12

    Fold the dough circle in half to create a crescent shape, pressing the edges firmly to seal.

    حوالي 5 د

    ملاحظة الطاهي: Ensure there are no air pockets inside the dumpling.

13. 13

    Bring the two ends of the crescent together and pinch them to form a ring shape.

    حوالي 5 د

    ملاحظة الطاهي: This classic shape helps the pelmeni cook evenly and hold the filling.

14. 14

    Place the formed pelmeni on a floured baking sheet and repeat with the remaining dough and filling.

    حوالي 15 د

    ملاحظة الطاهي: Ensure pelmeni do not touch each other to prevent sticking.

15. 15

    Bring a large pot of salted water to a rolling boil.

    حوالي 5 د

    ملاحظة الطاهي: The water should be salty like the sea to flavor the pelmeni.

16. 16

    Carefully drop the pelmeni into the boiling water in batches, ensuring not to overcrowd the pot.

    حوالي 1 د

    ملاحظة الطاهي: Overcrowding can lower the water temperature and make pelmeni stick.

17. 17

    Once the pelmeni float to the surface, cook for an additional 3-5 minutes until the filling is cooked through.

    حوالي 5 د

18. 18

    Remove the cooked pelmeni with a slotted spoon and transfer them to serving plates.

    حوالي 2 د

19. 19

    Serve immediately with a dollop of sour cream, a sprinkle of fresh dill, and melted butter if desired.

    حوالي 1 د