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Dumplings from custard dough

Pelmeni Made with Hot-Water Dough

Treat your family to pelmeni! Think it's hard and time-consuming? Not really! My family loves these dumplings, but shaping them usually takes forever... These, though, are a dream — juicy filling, supple soft dough — and I'll show you how to shape 37 of them in 8 minutes! Let's go!

nasstin

Recipe author

Watch the video

Composition / ingredients

Servings:

Flour

Water

Vegetable oil

Salt

0.5

Water

Pork

850

Onion

Pork fatback

150

Salt

Bay leaf

Allspice

Peppercorns

Butter

Sour cream

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 10 g

Fats 47 % 21 g

Carbohydrates 31 % 14 g

284 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

The dough ingredients are very simple — the main thing is to have the kettle boiled and ready!
Step 2:

Add the salt to the flour and stir to combine.
Step 3:

Pour in the boiling water and the vegetable oil.
Step 4:

Knead the dough first with a spoon, then by hand. Knead for about 10 minutes.
Step 5:

The dough comes out soft and holds its shape beautifully. It's perfect for pelmeni, vareniki, and chebureki!
Step 6:

Cover the dough so it doesn't dry out and let it rest — the gluten will relax and the dough will be even easier to work with. Meanwhile, let's make the filling.
Step 7:

Here are the ingredients for the filling. For me this filling is a classic, and I use it often for pelmeni! But feel free to switch it up to suit your taste: pork and beef, chicken, or even fish — just a few of the options!
Step 8:

Run the pork, fatback, and onion through a meat grinder. Use more or less fatback to taste, or leave it out entirely. My pork is lean, so I used about 150 g of fatback to keep the filling juicy.
Step 9:

Season with salt and pepper and add a splash of water for juiciness.
Step 10:

Mix the filling well and get straight to shaping the pelmeni. I'll show you how to speed this up dramatically.
Step 11:

If you have a pelmeni mold gathering dust, this recipe is for you! I didn't used to use mine either, but once I got the hang of it I started making pelmeni far more often. If you don't have one, it's worth picking up — they're quite cheap. Roll the dough out into a thin sheet sized to fit the mold.
Step 12:

Lay a sheet of dough over the mold.
Step 13:

Put about 1 teaspoon of filling into each pocket.
Step 14:

Roll out a second sheet of dough.
Step 15:

Cover the filled bottom sheet with the second sheet of dough and roll a rolling pin over the top. The video shows this step very clearly.
Step 16:

Gather up the dough scraps and save them for the next batch.
Step 17:

Flip the mold over and carefully turn out the pelmeni.
Step 18:

This hot-water dough seals beautifully, so you don't have to worry about the filling coming loose during cooking. And there you have it — about 37 pretty, uniform pelmeni in roughly 8-10 minutes!
Step 19:

Meanwhile, set a pot of water on the stove, add the bay leaf, allspice, and peppercorns, and bring it to a boil.
Step 20:

Salt the water and drop in the first batch of pelmeni. Cook for 7-10 minutes from the time they return to a boil, until fully done — you can check by fishing one out and breaking it in half.
Step 21:

Serve with butter, freshly ground black pepper, and a dollop of sour cream! Instead of sour cream, I love a splash of vinegar over my pelmeni — a lighter option. Enjoy!