Pelmeni
By Julia Dalmadi, Food Futurist
“I learned how to make pelmenis from the ‘babushka’ who was preparing them for the restaurant where I used to work after my studies. Years later I moved to Berlin where I got inspired by the flourishing food scene and decided to share the #pelmenilove.
During my research, I have seen that most of the places do not invest the time and resources to prepare pelmenis the traditional way. So my unique selling point was that, in spite of the time-consuming process, my pelmenis are 100% handmade. The name of my former one-woman street food show, Pelmeni Slam comes from Poetry Slam because I wanted to combine tradition with improvisation. This is how the vegetarian versions came to life, like mushroom and chestnut, smoked cheese, and the beetroot and apple filling with their individually picked toppings.
From the very beginning my family and friends have supported the project, proving to be the cohesive power of pelmeni-making. After a while, I started to give workshops where people could not only share and enjoy eating together but also enjoy the preparation. I had some skeptical consumers when they saw my interpretation of pelmeni or heard that I have never been to Russia. Nevertheless, the majority of them returned to my street food stand with a huge smile and said my traditional pelmenis were like how their grandma used to make them.”
INGREDIENTS
Makes roughly 160 pelmenis or 8-10 servings
For the dough:
750g all-purpose flour
80g smetana (sour cream)
1 whole egg
10g salt
220g lukewarm water
For the filling:
500g mixed minced meat (I usually use beef and pork)
120g finely chopped onion
20g finely chopped garlic
10g salt
5g pepper
Extras:
Broth
Bay Leaf
Cloves
Butter
White vinegar
Parsley
Smetana (sour cream)
RECIPE
Mix the dough ingredients and kneed for a few minutes. The dough should be firm enough to stop water getting inside the pelmeni while they are being boiled, but elastic enough to roll it out thin.
Mix the filling well and you are ready for the rolling-filling-folding session. I recommend planning pelmeni making with your family members or with friends and work as a team!
Roll the dough 2-3mm thin and cut 5cm (max 7cm) diameter round shapes by using a cookie cutter or a glass. Hold the round in your left hand and place a teaspoon of the filling in the center. Cover the meat with the upper part of the round and start sealing the edges from the center working your way down each side. Then seal the ends together. This is the point when you can decide to freeze some of the dumplings or just have a big feast.
Bring the broth with a few bay leaves and 3-4 cloves to boiling point. I recommend using a spice bag. Boil pelmeni for about 8 to 12 minutes (or till they start floating). Meanwhile, melt some butter in a pan and transfer the dumplings from the pot. You will not fry them just cover them with some butter. Serve the pelmenis with a dash of vinegar, a generous tablespoon of sour cream and some freshly chopped parsley.
