Classic Pelmeni

Priprema

Sastojci

Postupak

Korak po korak

1. 1

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

   Oko 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.

   Oko 1 min

4. 4

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

   Oko 2 min

5. 5

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

   Oko 10 min

   Napomena kuhara: 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.

   Oko 30 min

   Napomena kuhara: 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.

   Oko 10 min

   Napomena kuhara: Mix thoroughly but avoid overworking the meat.

8. 8

   Divide the rested dough into two equal portions.

   Oko 1 min

9. 9

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

   Oko 5 min

   Napomena kuhara: 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.

    Oko 3 min

    Napomena kuhara: 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.

    Oko 5 min

    Napomena kuhara: 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.

    Oko 5 min

    Napomena kuhara: 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.

    Oko 5 min

    Napomena kuhara: 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.

    Oko 15 min

    Napomena kuhara: Ensure pelmeni do not touch each other to prevent sticking.

15. 15

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

    Oko 5 min

    Napomena kuhara: 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.

    Oko 1 min

    Napomena kuhara: 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.

    Oko 5 min

18. 18

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

    Oko 2 min

19. 19

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

    Oko 1 min