Russian Chicken Pelmeni Recipe
Prep Time: 3 hours
Cook Time: 10 minutes
Total Time: 3 hours 10 minutes
- For the dough:
- 2/3 cup buttermilk
- 1 Tbsp sour cream
- 2 cups warm water
- 2 large eggs
- 1/2 Tbsp salt
- 7 cups + about 6 Tbsp unbleached all-purpose flour plus more to dust
For the Chicken Filling:
- 1 3/4 lb ground chicken thigh leave the fat on if grinding it yourself
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp Cooking Oil or mild olive oil
- 1 medium onion finely chopped
- 3 garlic cloves pressed
- 2 Tbsp chopped fresh parsley
Toppings and condiments
- Butter melted
- Sour cream vinegar, ketchup
Making the Dough:
Using the whisk attachment on medium speed, beat together: 2/3 cup buttermilk, 1 Tbsp of sour cream, 2 cups warm water, 2 eggs and 1/2 Tbsp salt until well blended.
Using the dough hook, mix in 4 cups flour. Mix on speed 2 until well blended.
Add 3 more cups of flour one cup at a time, allowing the dough to become well blended with each cup.
Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the the bowl (I used an additional 6 Tbsp flour). Once dough is no longer sticking to the bowl, continue to mix 5 min. (Total mixing time is about 20-25 minutes from the time you first start adding flour). Your dough should be soft and elastic. Cover your dough with plastic wrap or a tea towel until ready to use.
The Chicken Filling
Heat 1 Tbsp oil in a medium skillet over med/high heat. Add chopped onion and saute until golden and soft (4-5 min) Add garlic and saute another minute then remove from heat.
Mix together: ground chicken, sauteed onion and garlic, 3/4 tsp salt, 1/4 tsp black pepper and 2 Tbsp chopped parsley. A handy tip: The KitchenAid is very useful for mixing ground meat so your fingers don't turn into popsicles if your meat is cold.
Using a Pelmeni Mold:
Cut off about tennis-ball-size chunks of dough, place over a smooth, lightly floured surface and roll out into a circle that is wider than your mold. .
Lightly flour your mold and place rolled dough over the mold. Fill each pocket of the mold with 1/2 tsp of your filling.
(Make your husband) Roll out another chunk of dough and place over the mold. Use a rolling pin to role over the top of the second layer of dough on your mold; working from the center - outwards until the pelmeni are well-defined.
Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board. If you find any rebel pelmeni with open edges, pinch them to seal or the meat may float out while cooking.
Shaping Pelmeni by hand:
Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.
Place 1 tsp pelmeni filling in the center,
Fold the dough in half over the meat and pinch the edges tightly to seal the dough.
You should have a half-moon shape. Pinch the two corners together to form your classic ravioli shape.
Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and cook (see instructions below) or place in the freezer.
Once they are fully frozen, transfer to large ziploc bags and freeze them for lazier days.
Bring a pot of water to boil (add 1 Tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add fresh or FROZEN (do not defrost) pelmeni and return to a boil. They should float to the top, then boil for 3 minutes longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).