Pelmeni Ural Style

Introduction and History

Pelmeni are a traditional Russian dish, particularly popular in the Ural regions. They are considered a national dish and are treasured for their simplicity and heartiness. The origins of pelmeni can be traced back to ancient times, where similar dumplings were prevalent in Central and Eastern Europe. In the Urals, these dumplings are cherished not just for their taste but also for their practicality. Historically, families would gather to make large batches of pelmeni, freezing them for long winters where they could be cooked quickly and provide essential nourishment. They symbolize family gatherings and communal bonding, with recipes handed down through generations.

Ingredients

The ingredients for Pelmeni Ural Style are simple yet flavorful. Each serves a purpose in bringing out the traditional taste that the region is famous for.

• Flour - 4 cups
• Water - 1 cup
• Egg - 1 large
• Salt - 1 tsp
• Ground pork - 1 pound
• Ground beef - 1 pound
• Onion - 1, finely chopped
• Garlic - 2 cloves, minced
• Pepper - to taste
• Bay leaf - Optional, for broth

Preparation

Preparing pelmeni involves a few distinct stages. First, we will make the dough, then the filling, and finally assemble the dumplings.

Making the Dough

1. In a large bowl, combine the flour and salt.
2. Make a well in the center of the flour mixture. Crack the egg into the well and add the water.
3. Mix the ingredients together until a rough dough forms. Transfer the dough to a floured surface and knead it until it's smooth, which should take about 10 minutes.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough easier to roll out.

Preparing the Filling

1. In a large bowl, combine the ground pork and ground beef.
2. Add the chopped onion and minced garlic.
3. Season the mixture with salt and pepper to taste.
4. Mix the filling ingredients until evenly distributed, ensuring not to overmix, as this could lead to a tough texture.

Assembling the Pelmeni

1. Unwrap the dough and roll it out on a floured surface to a thickness of about 1/8 inch.
2. Using a circular cutter or the rim of a glass, cut out circles of dough.
3. Place a small spoonful of filling in the center of each dough circle.
4. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. Optionally, fold the corners together and pinch again to create the signature pelmeni shape.
5. Place the assembled pelmeni on a floured tray to avoid sticking.

Cooking Process

The final stage is cooking the pelmeni to perfection.

Boiling the Pelmeni

1. Bring a large pot of salted water to a boil. Optionally, add a bay leaf for extra flavor.
2. Once boiling, add the pelmeni in batches to avoid overcrowding.
3. Cook for about 5-7 minutes or until they float to the surface. Check occasionally for doneness.
4. Use a slotted spoon to remove the pelmeni from the pot, transferring them to a plate.

How to Enjoy Pelmeni

Pelmeni are best served hot, often with a dash of vinegar or a dollop of sour cream for added tanginess. They can also be accompanied by a light sprinkle of fresh dill or melted butter. Enjoy them as a main dish or as a hearty starter, and for the full authentic experience, pair them with a glass of kvass or a shot of chilled vodka.