Description
This classic Russian Pelmeni recipe features tender dough filled with a flavorful blend of ground turkey and pork, accented by onion, garlic, and spices. The dough is made with buttermilk and sour cream for added richness and pliability. Pelmeni are traditionally boiled and served with melted butter, sour cream, vinegar, or ketchup, making them a beloved comfort food perfect for large gatherings.
Ingredients
Scale
Dough Ingredients
- 2/3 cup buttermilk
- 1 Tbsp sour cream
- 2 large eggs
- 2 cups warm water
- 1 1/2 tsp salt
- 7 cups plus 6 Tbsp unbleached all-purpose flour
Filling Ingredients
- 1 lb ground turkey
- 1 lb ground pork
- 1 medium onion, finely diced
- 1 Tbsp olive oil
- 3 garlic cloves, pressed
- 1/2 tsp ground pepper
- 3/4 tsp salt
- 1 tsp hot sauce (optional)
To Serve
- Melted butter
- Sour cream
- Vinegar
- Ketchup
Instructions
- Prepare the Dough: In a large mixing bowl, combine buttermilk, sour cream, eggs, warm water, and 1 1/2 tsp salt. Gradually add the flour, stirring continuously, until a dough forms. Knead the dough on a floured surface until smooth and elastic, about 10-15 minutes. Cover and let it rest for at least 30 minutes.
- Make the Filling: In a skillet, heat olive oil over medium heat. Add finely diced onion and sauté until translucent. Let cool slightly. In a large bowl, combine ground turkey, ground pork, sautéed onion, pressed garlic, 1/2 tsp ground pepper, 3/4 tsp salt, and optional hot sauce. Mix thoroughly to combine.
- Assemble Pelmeni: Roll out the dough on a floured surface into a thin sheet, about 1/8 inch thick. Using a round cutter (approximately 2-3 inches in diameter), cut out circles. Place a small spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and pinch the edges tightly to seal, ensuring no air pockets remain.
- Cook the Pelmeni: Bring a large pot of salted water to a boil. Drop the pelmeni in batches into the boiling water. Stir gently to prevent sticking. Cook until pelmeni float to the surface and then continue boiling for an additional 3-4 minutes to ensure the filling is cooked through, about 8-10 minutes total.
- Serve: Remove pelmeni with a slotted spoon and place on plates. Drizzle melted butter over the top and serve with sour cream, vinegar, and/or ketchup according to preference.
Notes
- The dough resting time is essential for elasticity and easier rolling.
- You can substitute ground beef for the pork or turkey if desired.
- Pelmeni can be frozen after assembly on a baking sheet before cooking, perfect for make-ahead meals.
- For a spicier filling, increase the amount of hot sauce or add chili flakes.
- Serve immediately after cooking for the best texture and flavor.
