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Siberian dumplings with mixed minced meat

Siberian Pelmeni with Mixed Meat Filling

A secret recipe for the most delicious dumplings! Here's another pelmeni recipe. Siberian pelmeni are far better known than the Ural kind. This is a dish everyone knows, and the recipe is on the simpler side.

UO-Shu

Recipe author

Siberian dumplings with mixed minced meat

Composition / ingredients

Servings:

Sour cream (for serving)

0.5

Wheat flour

1.5

Egg

Salt

0.5

Water

0.5

Salt

Beef

200

Pork (or beef)

250

Onion

Pepper

0.2

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 12 g

Fats 28 % 10 g

Carbohydrates 39 % 14 g

200 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

The ingredients.
Step 2:

Make the dough the traditional way — mound the flour, then add the egg, water, and salt. (Figure on 2 cups of liquid per 2 lbs / 1 kg of flour.) Knead a stiff dough. For easier rolling, let it rest for a while — about 15 minutes.
Step 3:

Make the filling. Cut the meat into chunks and run it through a meat grinder fitted with a fine plate, or grind it in a food processor at top speed. Add the salt, pepper, almost a full cup of water, and the onion (also run through the grinder) to the meat. Mix everything thoroughly. You can add a finely grated raw potato if you like.
Step 4:

Roll out the dough (you can brush it with beaten egg to make the edges easier to seal). Cut out rounds with a glass.
Step 5:

Place a teaspoon of filling on each round.
Step 6:

Fold each round in half over the filling and pinch the edges tightly shut.
Step 7:

Press the two pointed ends together to give them the traditional pelmeni shape.
Step 8:

Bring a pot of water to a boil and salt it to taste. Drop in the pelmeni. Once they float to the surface, they're basically done — you can let them simmer another 2–3 minutes. Then lift them out with a slotted spoon and serve hot.
Step 9:

To serve, put out sour cream, melted butter, hot sauce, and vinegar on the side. You can also offer finely chopped fresh herbs.