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Pork dumplings stuffed with boiled meat

Pork Pelmeni Stuffed with Boiled Meat

Simply delicious dumplings—highly recommended! This is a great option if, for whatever reason, you don't have a meat grinder or blender on hand right now but want to make homemade pelmeni anyway. Instead of the classic ground-meat filling, these use a whole piece of meat finely chopped in a blender or by hand. The extra ingredients "bind" the chopped meat fibers together with sautéed onion and seasonings, so you can portion them into the dough rounds and surprise everyone at the table with a filling made not of ground meat but of fragrant chunks of whole meat.

JANORA

Recipe author

Composition / ingredients

Servings:

Pork (loin)

300

Flour

350

Water

250

Fresh herbs (fresh: spinach, dill, parsley)

Eggs

Garlic

Milk

Onion (medium)

Salt (for the dough)

Pepper (freshly ground blend)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 9 g

Fats 18 % 7 g

Carbohydrates 58 % 22 g

187 kcal

GI: 5 / 0 / 95

Cooking method

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Step 5:

1. Boil 300 g of pork. 2. Mix the flour with the salt, add cold water, and knead the dough. 3. Sauté the finely chopped onion until golden. 4. In a bowl, combine the sautéed onion, milk, herbs, egg, salt, and pepper blend. 5. Finely chop the boiled meat or process it in a blender, add it to the milk mixture, and mix thoroughly. 6. Roll out the dough and cut rounds with a glass, making the wrappers for the pelmeni. 7. Divide the meat mixture into portions, place some on each round, and pinch the edges tightly shut. Then bring the two ends of each dumpling together and press them to seal. 8. Lay the pelmeni on a baking sheet, dust them lightly with flour so they don't touch each other, and put them in a cold place. 9. Since the meat is already cooked, these pelmeni only need 10 minutes of boiling. 10. Enjoy!