Homemade Meat Dumplings (Pelmeni)

Homemade Pelmeni always taste the best! Made in advance, frozen and pulled out for an easy dinner meal! It takes some prep, we double and triple the recipe to make hundreds, but it’s worth the effort. Plus it saves you time later!

Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour + 40 minutes

Ingredients:

The dough:

• 285 g bread flour (1 cup + 3/4 cup)
• 65 g butter ( 1/4 cup + 1 Tbsp)
• 150 ml (1/2 cup + 2 Tbsp) boiled hot water
• 1/2 tsp salt

Stuffing:

• 300 g (10,5 oz) minced meat (50% beef shoulder + 50% pork butt)
• 2 medium size onions, blended
• 1/2 Tbsp salt
• Ground black pepper, to taste

For Serving:

• Melted butter
• Red wine vinegar
• Sour cream

Directions:

1. In a big bowl, sift the flour and make a deepening in it.
2. Melt the butter in the microwave.
3. Pour the hot boiled water, melted butter, salt to the bowl with flour, and stir with the fork. Please note to stir gently.
4. When the dough is formed, it will no longer be sticky and hot.
5. Flour the surface and knead the dough until smooth and shiny.
6. Leave it for an hour at least. Now you have time to make a stuffing.
7. For stuffing: in a medium bowl, combine minced meat, chopped onion, salt and ground black pepper, mix well. 
8. On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. Cut out rounds with a 2 3/4-inch cutter or use the glass. Place on a baking sheet, and cover with plastic wrap.
9. Place approximately 1/2 – 1 tsp meat filling in the center of the dough and fold the top half down over filling. Bring the ends together and crimp. Return to baking sheet and sprinkle with some flour. Repeat with remaining dough and filling.
10. Bring a large pot of salted water to a boil. Wait till it starts to boil again, turn the heat to medium, and cook for 8 minutes or a little longer for softer dough. The total time from dropping into water to removing is about 15 minutes.
11. Serve with melted butter and sour cream, if desired.

Notes:

• Strong flour or bread flour (T65) has more protein, from 12 to 14 percent.
• Pelmeni can be made in advance and frozen in a single layer, wrapped tightly in plastic wrap and sealed in an airtight container for up to 2 months.