Siberian Pelmeni / Three Meat Dumplings
Pelmeni Sibirskyje (or any meat of your choice)
Pelmeni – the small balls of minced meat covered with the pastry.
Pelmeni came to Russian cuisine from Siberia and the name is translated like "bread ear" from Komi language. There are many stories about pelmeni and one true thing is that you can eat a little pelmeni, especially if they are done in best traditions. Pelmeni are usually made by the whole family.
2 to 3 cups flour.
1/2 cup water or milk.
1 tsp salt
300gms beef, pork and chicken mince, combined.
1 clove garlic.
1/3 cup water.
Salt and pepper to taste
Preparing the dough
Measure 2 cups of flour into a large mixing bowl or food processor.
In a small bowl add the egg, water or milk, and salt, then whisk together until combined. Gradually add this liquid mix to the flour, stirring in gradually to combine.
Once the mixture is well combined, turn it out onto a well floured board and knead well to create smooth, firm and elastic dough. If the dough is too wet, knead in more flour until the right consistency is achieved. Set the dough aside in a bowl covered with a cloth while you prepare the filling.
Preparing the meat filling
Mix together the three meats in a food processor if you have one, or stir well to combine. Grate or finely chop the onion and add to the meat. Crush or finely cut the garlic and add to the mix, along with the salt and pepper. Mix in approximately 1/3 cup of water to create a moist mixture.
Making the pelmeni
Transfer the dough to a floured board and divide into four equal parts. Roll out each portion of dough between your hands to create a long thin 'rope' around 1.5 cm thick. Cut the dough into small slices about 3-4 mm thick. Roll out each piece of dough into small thin rounds of approximately 5-6cms in diameter.
Take small amounts of meat filling, approximately 1/2 to 1 teaspoon, and place in the centre of each round of dough. Fold the dough in half and pinch the edges together firmly to seal the meat inside the dough. Bring the two tail ends together to create a enclosed crescent shape. Set aside each 'pelmen' onto a floured board or plate.
Bring a large pot of water to the boil and add salt to taste. Drop 10 - 15 pelmeni into the pot and simmer for approximately 5 minutes until they rise to the surface. Test one or two before removing the pelmeni from the pot with a slotted spoon.
Place the pelmeni in a large serving dish and smother with butter or sour cream, and sprinkle with finely chopped dill or parsley. Pelmeni can also be eaten with soya sauce or a vinaigrette as a dipping sauce.