Description
This authentic Russian Chicken Pelmeni recipe features tender dumplings filled with seasoned ground chicken, wrapped in a delicate, flavorful dough made with buttermilk and sour cream. Perfectly boiled and served with melted butter and sour cream or vinegar, these pelmeni make a comforting and hearty meal that showcases traditional Russian flavors.
Ingredients
Scale
Dough
- 2/3 cup buttermilk
- 1 Tbsp sour cream
- 2 cups warm water
- 2 large eggs
- 1/2 Tbsp salt
- 7 cups + about 6 Tbsp unbleached all-purpose flour (plus more to dust)
Filling
- 1 3/4 lb ground chicken thigh (leave the fat on if grinding it yourself)
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp Cooking Oil (or mild olive oil)
- 1 medium onion (finely chopped)
- 3 garlic cloves (pressed)
- 2 Tbsp chopped fresh parsley
To Serve
- Unsalted butter (melted)
- Sour cream
- Vinegar
- Ketchup
Instructions
- Prepare the Dough: In a large mixing bowl, combine buttermilk, sour cream, warm water, eggs, and 1/2 tablespoon salt. Gradually add 7 cups of flour, mixing well to form a soft dough. Knead on a floured surface, adding additional flour (about 6 tablespoons) as needed until the dough is smooth and elastic. Cover and let it rest for about 30 minutes.
- Make the Filling: Heat the cooking oil in a pan over medium heat. Add finely chopped onion and pressed garlic, sautéing until translucent and fragrant. Allow to cool slightly. In a bowl, mix ground chicken thigh with sautéed onions and garlic, salt, pepper, and chopped fresh parsley until well combined.
- Form the Pelmeni: Roll out the rested dough on a floured surface to about 1/8 inch thickness. Using a round cutter (about 2.5 inches in diameter), cut out circles. Place a teaspoon of filling in the center of each circle. Fold the dough over to form a half-moon and press edges firmly to seal. Pinch the edges to create the traditional pelmeni shape.
- Cook the Pelmeni: Bring a large pot of salted water to a boil. Drop pelmeni in batches into the boiling water. Stir gently to prevent sticking. When pelmeni float to the surface, cook for an additional 2-3 minutes to ensure the filling is fully cooked. Remove with a slotted spoon and drain.
- Serve: Serve pelmeni hot topped with melted unsalted butter. Accompany with sour cream, vinegar, and ketchup for dipping according to taste.
Notes
- Use ground chicken thigh for a juicier and more flavorful filling due to the higher fat content.
- Resting the dough helps it relax and become easier to roll out.
- Make sure to seal pelmeni edges tightly to prevent filling from leaking during cooking.
- Pelmeni can be frozen uncooked; separate layers with parchment paper and store in a freezer bag.
- For a richer taste, add a bit of grated onion or garlic powder to the filling if desired.
