Homemade turkey pelmeni (dumplings)

Cooking method

1. Step 1:

   

   How do you make turkey pelmeni? Gather the ingredients for the dough. We'll start with that, so that while the dough rests under wrap, we don't waste time and can work on the filling. It's also worth noting that since flour varies (I used the highest grade), it absorbs water differently. That means you may use more or less flour or water, so go by the consistency of the dough.

2. Step 2:

   

   Sift the flour into a deep bowl, add salt, and mix the dry ingredients. Make a well in the middle of the flour and, pouring in boiling water, work the dough with a spoon. Then keep kneading, but with your hands. Once the dough comes together into a ball, turn it out onto the work surface and knead the pelmeni dough for another 7 minutes. Then put the dough back in the same bowl and cover it with plastic wrap. Let the dough rest for 30 minutes.

3. Step 3:

   

   Now make the filling. Wash the turkey and pat it dry with paper towels.

4. Step 4:

   

   Now cut it into pieces—they can be large, just small enough to fit into the meat grinder.

5. Step 5:

   

   Peel the onion and cut it into medium pieces. Run the cut turkey and onion through the meat grinder. Add salt and ground black pepper to the mixture. If you want juicy pelmeni, add a little water—about a spoonful. Knead the mixture into a smooth, even filling.

6. Step 6:

   

   Now you can go back to the dough. Divide it into several pieces. Take one piece to work with and leave the rest under wrap so the dough doesn't dry out. Roll the dough out thinly with a rolling pin. Cut out circles in the dough using, say, a glass. Place a bit of the turkey filling in the center of each circle.

7. Step 7:

   

   Now shape the pelmeni. You can moisten the edge of each circle with water so they seal well. Fold the circle in half, pinch the edges, then bring the two ends together and press them firmly. Shape all the pelmeni this way.

8. Step 8:

   

   The finished pelmeni can be cooked right away. In that case, bring water to a boil, salt it, add a bay leaf, and drop in the pelmeni. After they float to the surface, cook them for another 3–6 minutes (depending on their size). Or you can freeze the pelmeni and cook them as needed. Store them in an ordinary plastic bag.