Homemade dumplings
Origin of the recipe
Pelmeni are a multinational dish with a vague origin and deep intercultural roots, but in modern culture they are firmly associated with Russian cuisine. In Russia, they have long been part of the national culinary tradition, and are especially popular in the Urals and Siberia.
What do you need for cooking?
Ingredients
For the test
-
Flour
-
Eggs
-
Salt and pepper
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Vegetable oil
-
Water
For the filling
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Beef
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Pork
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Onion
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Salt and pepper
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Ground paprika
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Vegetable oil
Kitchen utensils
- Knife
- Bowl
- Mixer
- Cutting board
- Meat grinder or blender
- Rolling pin or rolling pin
- Glass or round cutter
- Freezing tray
Step-by-step instructions:
Step 1: Prepare the filling
Cut the meat into pieces and mince it. Combine the minced meat with finely chopped onion. Add salt, pepper, paprika, and vegetable oil. Knead the minced meat thoroughly with your hands until smooth. Refrigerate for 30 minutes—this will make the homemade dumplings even juicier.
Step 2: Prepare the dough
Sift the flour into a bowl, add salt, eggs, and vegetable oil. Begin kneading, gradually adding water. Knead the dough until it's elastic—it shouldn't stick to your hands. Knead it on the counter for 5–7 minutes until smooth. Form a ball, grease it with oil, cover with a towel, and let the dough rest for 30 minutes.
Step 3: Roll out the dough and cut out circles
After resting, roll out the dough into a thin layer (1–2 mm thick). Using a glass or a special cutter, cut out circles 6–8 cm in diameter. This will be the base for the dumplings, which you will form by hand.
Step 4: Form the dumplings
Place a small mound of minced meat on each circle. Moisten the edges with water, fold in half, and pinch the edges tightly. You can make the dumplings by hand, creating the characteristic folds—this will give them an authentic look. These homemade dumplings are not only delicious but also beautiful.
Step 5: Cook or Freeze
You can boil the dumplings immediately in a pot of salted boiling water for 5-7 minutes after they float to the surface. You can also spread them out on a baking sheet, freeze them, and then transfer them to a freezer bag for storage. You can easily make dumplings from the prepared ones later—they retain their shape and flavor perfectly.
Cooking tips:
Use meat with a low fat content - this will ensure the mince is juicy and the homemade dumplings will be tender.
Don't make the minced meat too wet - it may leak out during cooking.
The dough should be elastic, but not sticky - if it sticks, add a little flour.
Before cooking, the dumplings must be completely frozen - this way they will not stick together.
Serve homemade dumplings with sour cream, butter or mushroom sauce.
