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Siberian Pelmeni

Siberian Pelmini

Siberian Pelmini is the star of this story, but let’s fill in the background. Preparing for a trip to Portland, Oregon, I polished up my high school Russian, but I found no one that spoke the language at Kachka. Frankly, they had difficulty understanding my Arkanese, but defaulting to King’s English proved successful. Despite the communication difficulty it didn’t stop them from serving a magnificent dinner.  Between the three of us we sampled most everything on the menu. Who knew Russian cuisine could taste so good. Or was it the vodka? Yes, there was vodka.

Kachka Cookbook Pelmini mold
My friend Kevin received their cookbook as a birthday gift and he chose siberian pelmini, little meat dumplings, as his first dish to recreate. He purchased a mold to shape the dumplings, pictured below. Then he had to procure Adjika, a spicy Russian hot sauce. Thank goodness for the internet.
I can’t personally claim any credit for this dish, other than providing impeccable bar service to the chef,  who has a proclivity for martinis. With that disclaimer, here follows the step-by-step recipe for making siberian pelmini, unbelievably wonderful bites of flavor.
  • Author: TJ
Scale

Ingredients

Adjika Butter – mix until incorporated

  • 1 part adjika sauce
  • 3 parts unsalted butter

Siberian Pelmeni Sauce – mix until melted by gently tossing with cooked Pelmeni

  • 1 TBL adjika butter
  • 1 tsp white vinegar – to taste
  • Pinch of kosher salt
  • Adjika sauce – to taste

Condiments

  • Sour cream
  • Chopped chives
  • Parsley and/or celery leaf – chopped

Dough = 148 pelmenitsa dumplings -or- about 100 hand-made dumplings (without a pelminitsa)

Mixing siberian pelmini dough

  • 3.5 cups AP flour
  • 1 TBL kosher salt
  • 1 large egg
  • 3/4 cup plus 2 TBL water

In a stand mixer with a dough hook

Siberian Pelmini dough

  1.  Mix flour and salt
  2. Add egg
  3. Drizzle water while mixing
  4. Mix until dough forms
  5. Knead in the mixer 10 more minutes into a smooth elastic ball
  6. Wrap or place in covered container
  7. Rest at room temp for one hour
  8. Divide into 8 individual balls (4 tops and 4 bottoms) when ready to assemble

Filling

Siberian Pelmini filling

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 lb ground veal
  • 1/2 onion finely grated with liquid
  • 2/3 cup ice water
  • 1 TBL plus 1 tsp kosher salt
  1.  Mix all ingredients in a mixer with a paddle attachment until it comes together. You want the fat to emulsify which will incorporate all the water and onion liquid and coat everything with a nice fat smeared sheen. If you grab a pinch it will feel very sticky
  2. Warning: under or over processing will make it too dry
  3. It should only take about 2 minutes to mix
  4. Refrigerate in a pastry piping bag until ready to assemble

Instructions

Filling on dough
Assembly

Sealing the dumplings Finished dumplings

  1. With a rolling pin, roll a ball of dough into a sheet large enough to cover the pelmenitsa mold, dust both sides with flour to prevent sticking
  2. Dust the pelmenista mold with flour
  3. Pipe filling into each depression
  4. Roll another dough ball into a sheet large enough to cover the mold
  5. Spray a water mist over the filled lower half or lightly brush water on the lower dough. This will seal them when you combine the two dough halves
  6. Use a rolling pin to press the two halves together and seal the pelmeni
  7. Remove excess dough
  8. Carefully poke them out and dust with flour to prevent sticking
  9. Set aside (can be frozen for later use)
  10. Repeat the process until the filling and dough are used up

Cooking

Boiling dumplings

  1. Prepare a pot of lightly salted and gently boiling water
  2. Boil the pelmeni for 5 or 6 minutes until done. Test before serving
  3. Remove and drain in a colander

Serving

Siberian Pelmini

  1. While hot, gently toss pelmeni in the Adjika butter with the remaining sauce ingredients
  2. Adjust spiciness to taste with more Adjika sauce if desired
  3. Serve 10-15 pelmini per person
  4. Sprinkle the minced chives or add a few parsley/celery leaves
  5. Add a small dollop of sour cream

Notes

And just one more thing
Did I mention they served Vodka?

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