Ukrainian Pelmeni
Tiny pinched dumplings of beef and pork spiked with garlic, dill, and a whisper of cayenne. Boiled, buttered, and eaten by the bowlful.
Pelmeni freeze beautifully on a tray — make a double batch and you'll have weeknight dinner in 10 minutes for weeks to come.
Ingredients
Makes 60- 1 pound ground beef
- 1 pound ground pork
- 1 medium onion, grated
- 3 garlic cloves, minced
- ¼ cup minced parsley and dill
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne
- Salt and freshly ground pepper to taste
- ½ recipe pierogi dough
- 2 tablespoon butter, melted
Method
1 hr 15 minIn a large mixing bowl, mix the meat, onion, garlic, herbs, and spices well.
Divide the dough into thirds. Roll out one portion of the dough to about 1/8-inch thickness. Dust the dough and the surface with flour as needed. Using a 3-inch round cutter, cut out circles. Place about 1 tablespoon of the filling in the center of each dough circle. Hold in half and pinch edge together. Next, pinch the corners together.
Bring a pot of salted water to boil. Add about 1/3 pelmeni at one time. Once pelmeni float to the top, continue cooking for about 3 minutes. Drain pelmeni and place them in a clean bowl. Toss with melted butter and sprinkle with chopped dill (optional).
Originally published on Daga's Cooking Journal.