Beef And Pork Pelmeni Russian Dumplings Recipes

Steps:

• For the filling: Combine the beef, salt, pepper and onion in a stand mixer fitted with the paddle attachment and slowly mix together.
• For the dough: Line a baking sheet with parchment paper and set aside.
• Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Knead the dough into a ball, then roll into a log shape.
• Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon beef mixture in the center of the dough circle. Fold circle into a half-moon and seal the edges. Bend the dumplings while pinching center and bringing the edges together. (Shape will be similar to a tortellini.) Place on the lined baking sheet. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to help them hold their shape.
• Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
• Plate and garnish with fresh green onion, dill, salt, pepper and sour cream.

Steps:

• Stir flour and 1 teaspoon salt together in a bowl.
• Stir eggs and 2/3 cup water together in a separate bowl. Pour into the flour mixture; mix until dough is combined. Turn dough out onto a floured work surface; knead until smooth, about 6 minutes. Place dough in a plastic bag.
• Combine pork, beef, water, and onion in a separate bowl; season filling with salt and pepper.
• Turn dough back onto the work surface. Roll and divide into long snakes about 3/4-inch thick. Cut into 3/4-inch-wide segments; flatten into 2-inch circles using a rolling pin.
• Place a 1-inch-wide scoop of the filling on each dough circle. Fold dough over filling; pinch edges shut. Pinch the 2 opposing corners together behind the flat edge. Place pelmeni on a floured baking sheet.
• Bring a saucepan of salted water to a boil. Add about 15 pelmeni; cook until they float to the top, 5 to 7 minutes.