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Marbled beef dumplings

Marbled Beef Pelmeni (Dumplings)

The juiciest, most tender, mouthwatering dumplings for the whole family! These pelmeni are made with marbled beef — meat shot through with fine streaks of fat. That marbling makes the filling far more tender and the dumplings themselves much tastier.

katushafin

Recipe author

Composition / ingredients

Servings:

Flour

690

Water

250

Eggs

Salt

Beef

500

Onion

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 13 g

Fats 7 % 3 g

Carbohydrates 64 % 29 g

198 kcal

GI: 3 / 0 / 97

Cooking method

Step 1:

How do you make pelmeni with marbled beef? Gather your ingredients. See all those streaks of fat in the meat? That's exactly what makes it so tender. Feel free to use whatever dough recipe you're used to — it's not crucial. I go with the classic: flour, water, egg, and salt.
Step 2:

Start with the dough. Sift the flour into a bowl, make a well in the center, and crack the egg into it. Stir lightly with a fork and pour in the water. Don't add all the water at once — add it little by little so the dough doesn't go runny. Work it with a fork first, then with your hands.
Step 3:

Turn the dough out onto a floured surface and knead it into a firm, smooth ball. You can slap it down hard against the counter a few times — that makes it more elastic. Then cover the dough with a towel and let it rest for half an hour, so the gluten in the flour can develop and the dough firms up.
Step 4:

Make the filling. Rinse the meat in cold water and pat it thoroughly dry with a paper towel, then cut it into large chunks. If the meat is frozen, don't thaw it all the way — it's easier to cut while still firm.
Step 5:

Peel the onion and cut it into large wedges.
Step 6:

Run the meat and onion together through a meat grinder.
Step 7:

Knead the ground meat well. Season with salt and pepper to taste.
Step 8:

By now the dough has rested. Roll it out into a thin sheet about 1/8 inch (3 mm) thick. Dust with flour as needed so it doesn't stick to the board.
Step 9:

I cut out the rounds for the pelmeni with a large drinking glass, but use whatever method you're used to.
Step 10:

Drop a little ball of filling onto all the rounds at once. That's just habit — my family always made pelmeni this way. Some people pick up one round at a time and spoon the filling in. You could even skip rolling the dough out entirely and instead roll it into a log, slice it, and roll out each piece. It's up to you.
Step 11:

Shape the pelmeni. First pinch the edge closed like a little turnover.
Step 12:

Then bring the two corners together, curling the dumpling into a ring. This is the most classic shaping method — and the easiest.
Step 13:

Shape all the pelmeni this way.
Step 14:

All that's left is to cook them. Bring a large pot of water to a boil and add salt. Drop in the pelmeni and stir so they don't stick to the bottom. I always add a bay leaf. Once they float to the surface, cook them just a short while — ten minutes is plenty. Serve with sour cream, mayonnaise, butter, or vinegar. Enjoy!

Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
For the best results, use filtered or bottled water with a neutral taste. Tap water can leave an off, characteristic aftertaste.
Be ready to use more or less flour than the recipe calls for. Go by the consistency of the dough rather than an exact amount. To avoid missteps, read up on flour and how it behaves!