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Russian Chicken Pelmeni Recipe
Pelmeni are a classic Slavic tradition. You must try these chicken pelmeni recipe with a juicy filling. Simple step-by-step photo instructions.
👥 10 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 3h🔥 Cook: 10 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●bowl
- ●skillet
- ●cutting board
- ●pot
📝 Preparation Steps
1
Making the Dough:
2
Using the whisk attachment on medium speed, beat together: 2/3 cup buttermilk, 1 Tbsp of sour cream, 2 cups warm water, 2 eggs and 1/2 Tbsp salt until well blended.
cup buttermilk2/3sour cream1 TbspSour cream (vinegar, ketchup)warm water2 cupslarge eggs2Tbsp salt1/2
3
Using the dough hook, mix in 4 cups flour. Mix on speed 2 until well blended.
4
Add 3 more cups of flour one cup at a time, allowing the dough to become well blended with each cup.
5
Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the the bowl (I used an additional 6 Tbsp flour). Once dough is no longer sticking to the bowl, continue to mix ⏱️ 5 min. (Total mixing time is about ⏱️ 20-25 minutes from the time you first start adding flour). Your dough should be soft and elastic. Cover your dough with plastic wrap or a tea towel until ready to use.
6
The Chicken Filling
7
Heat 1 Tbsp oil in a medium skillet over med/high heat. Add chopped onion and saute until golden and soft (⏱️ 4-5 min) Add garlic and saute another minute then remove from heat.
medium onion (finely chopped)1
8
Mix together: ground chicken, sauteed onion and garlic, 3/4 tsp salt, 1/4 tsp black pepper and 2 Tbsp chopped parsley. A handy tip: The KitchenAid is very useful for mixing ground meat so your fingers don't turn into popsicles if your meat is cold.
medium onion (finely chopped)1tsp salt3/4
9
Using a Pelmeni Mold:
10
Cut off about tennis-ball-size chunks of dough, place over a smooth, lightly floured surface and roll out into a circle that is wider than your mold. .
11
Lightly flour your mold and place rolled dough over the mold. Fill each pocket of the mold with 1/2 tsp of your filling.
12
(Make your husband) Roll out another chunk of dough and place over the mold. Use a rolling pin to role over the top of the second layer of dough on your mold; working from the center - outwards until the pelmeni are well-defined.
13
Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board. If you find any rebel pelmeni with open edges, pinch them to seal or the meat may float out while cooking.
14
Shaping Pelmeni by hand:
15
Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.
16
Place 1 tsp pelmeni filling in the center,
17
Fold the dough in half over the meat and pinch the edges tightly to seal the dough.
18
You should have a half-moon shape. Pinch the two corners together to form your classic ravioli shape.
19
Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and cook (see instructions below) or place in the freezer.
20
Freezing Pelmeni:
21
Once they are fully frozen, transfer to large ziploc bags and freeze them for lazier days.
22
Cooking Pelmeni:
23
Bring a pot of water to boil (add 1 Tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add fresh or FROZEN (do not defrost) pelmeni and return to a boil. They should float to the top, then boil for ⏱️ 3 minutes longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).
warm water2 cupsTbsp salt1/2tsp salt3/4sour cream1 TbspSour cream (vinegar, ketchup)
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