Classic Pelmeni

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   Ca. 1 min.

2. 2

   Make a well in the center of the flour mixture.

3. 3

   Add the egg and warm water to the well.

   Ca. 1 min.

4. 4

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

   Ca. 2 min.

5. 5

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

   Ca. 10 min.

   Kokkens note: 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.

   Ca. 30 min.

   Kokkens note: 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.

   Ca. 10 min.

   Kokkens note: Mix thoroughly but avoid overworking the meat.

8. 8

   Divide the rested dough into two equal portions.

   Ca. 1 min.

9. 9

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

   Ca. 5 min.

   Kokkens note: 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.

    Ca. 3 min.

    Kokkens note: 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.

    Ca. 5 min.

    Kokkens note: 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.

    Ca. 5 min.

    Kokkens note: 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.

    Ca. 5 min.

    Kokkens note: 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.

    Ca. 15 min.

    Kokkens note: Ensure pelmeni do not touch each other to prevent sticking.

15. 15

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

    Ca. 5 min.

    Kokkens note: 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.

    Ca. 1 min.

    Kokkens note: 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.

    Ca. 5 min.

18. 18

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

    Ca. 2 min.

19. 19

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

    Ca. 1 min.