A recipe for Siberian Pelmeni Dumplings from the cookbook, Salt & Time. This small Russian dumplings are filled with mushrooms and served in broth or on their own with fresh herbs, sour cream, and black pepper.
Keyword dumpling, mushroom, pasta, pine nut, Russia, Russian, Siberian
Prep Time 45minutes
Cook Time 15minutes
Resting Time: 30minutes
Total Time 1hour30minutes
For the Dough:
3cups(1 pound 8 ounces, 700 grams) Italian "00" flourplus extra for dusting
3/4cup(200 mL) water
For the mushroom filling:
14ounces(400 grams) mixed mushroomswild mushrooms or a mixture of white and cremini mushrooms
Small bunch flat-leaf parsleyfinely chopped
Dash of soy sauce
1cup(5 1/2 ounces, 150 grams) pine nuts
1teaspoonfreshly ground black pepper
For the cooking broth:
1vegetable, fish, or meat bouillon cubeaccording to your filling
Unsalted butterif serving without the cooking broth
Chopped fresh herbs
Freshly ground black pepper
To make the dough:
Sift the flour onto a clean, dry work surface. Make a well in the middle and add the salt, eggs, and measured water, gradually mixing in the flour into it with your hands to form a firm dough. Knead well for 5-7 minutes. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes. In the meantime, prepare your chosen filling.
To make the mushroom filling:
Finely chop the mushrooms, onion, garlic, and parsley in a food processor. Heat the oil in a large frying pan and fry the vegetable mixture with the soy sauce for 5 minutes. Turn off the heat and stir in the pine nuts, salt, and pepper. Let the mixture cool before handling.
The dough should be ready by this point. Take it out of the refrigerator and roll it out on a lightly floured work surface. For best results, use a pasta machine, since you need to make sheets that are about 1.5 mm thick, which you will get by using a number 7 setting on your pasta machine.
Using a shot glass or cookie cutter, cut out discs of dough, 1 1/2-2 1/2 inches (4-6 cm) in diameter. Place a teaspoon of your filling in the middle of each disc and fold in half to make a half-moon shape, then fold again so that the edges of the half-moon are stuck together.
The dumplings can be cooked immediately or frozen to be cooked at a later date using the same method as below, increasing the cooking time as necessary.
Bring a large saucepan of salted water to a boil, adding the bay leaf and bouillon cube. Add the pelmeni, in batches, to the boiling broth and cook for 5 minutes per batch. You know they are ready when they float up to the surface.
Ladle your pelmeni into soup bowls with the cooking broth, topping them with fresh herbs, sour cream, and black pepper. If you prefer to have them without the broth, transfer them to the bowls using a slotted spoon and add a generous dollop of butter, as well as the rest of the serving ingredients. This makes around 10 servings of dumplings, but if that's more than the number of mouths that you have to feed, they freeze well kept in flat layers in a freezer bag.