Pelmeni, or dumplings, are considered a staple of Russian and more specifically, Siberian cuisine. They are little mouthfuls of heaven and can be cooked in so many different ways. Absolutely one of Dmitry Leus Cuisine’s favourites, they transport you straight back to childhood. Before we get into any variations, it is important to learn the basics of dumpling making.
You need flour, milk, an egg, salt, minced meat of your voice, onions, garlic and pepper. Gently combine eggs, water, salt, flour and a little oil and stir into a smooth dough. Pour out onto a floured surface and knead the dough for 5 minutes until it has ceased to be sticky. Wrap in plastic and leave to rest or put in the fridge for 30 minutes. Next, mix the chopped onion, salt, pepper and meat in a bowl. Roll the dough out until it is nicely thin and cut circles out. Use a teaspoon to fill each little circle with some meat mixture. Fold each circle over in half and pinch all around the edge.
Make sure there are no holes in the dough otherwise they will burst when boiled. Place in a pan of salted boiling water and you will know they are cooked through when they rise to the surface.
