I recently picked up a bag of pots that someone was getting rid of. Inside the bag was what I though was a metal trivet. After much searching I figured out that it was a pelmeni mold – also referred to as a Russian ravioli maker.
I’ve finally gotten around to making pelmeni for dinner and I’m sure I’ll be making it again. I used my KitchenAid stand mixer to knead the dough and the KitchenAid grinder to mince the pork and beef. I strayed from the many recipes online and I cooked the meat before stuffing the dough in the mold. I didn’t trust that the meat would cook when it was boiled. It’s really nice being able to pick fresh herbs to cook with. I picked some sage from my garden and sautéd it in my Lodge cast iron pan with butter and garlic. Then, tossed in the boiled pelmeni. So very Yum!
Pelmeni
Equipment
- Pelmeni mold
- Rolling Pin
- KitchenAid stand mixer
- Pastry brush
- Skillet
Ingredients
Dough
- 350 g All purpose or '00' flour
- 1 egg
- 158 g water
- 6 g salt
Filling
- 227 g ground meat (mix beef and pork)
- salt
- black pepper
- garlic powder or fresh garlic
- oregano
- Green seasoning (optional) homemade
Instructions
Make the dough
- Attach dough hook to stand mixer
- Add egg and water to the stand mixer then add the flour and salt
- Turn to speed 2 for 8 to 10 mins to combine the ingredients into a soft but firm dough. Add extra water by tablespoons if necessary.
- When dough is done kneading, refrigerate for at least half hour wrapped in plastic wrap
Prepare the filling
- Add all ingredients to a bowl and stir to combine
- Heat a skillet and cook the meat for 5 minutes
- Remove from heat to cool for 15 minutes
Stuff the dough
- Take the dough out of the fridge and divide the dough into four balls
- Set aside two of the balls and place the other two back into the fridge
- Use a rolling pin to flatten each ball into a circle big enough to fit the mold
- Place one of the flattened dough circles unto the mold
- Use 1/2 teaspoon to add the meat filling into each cavity of the mold, pressing in as you go.
- Use water with a pastry brush to apply water where the pelmeni will seal
- Place the second flattened dough circle on the mold
- Use the rolling pin to press to two circle together on the mold until the edges of the mold cuts through the dough
- Remove the individual pelmeni from the mold and place on floured surface or pan
- Freeze for later use or boil immediately.
Notes
- If you are grinding your own meat – it should be very cold but not frozen
- A brown butter sage sauce is one way to saute the pelmeni after it is boiled
- There is no need to cook the meat before stuffing the dough. It is simply my preference
