Ural Pelmeni
Introduction to Ural Pelmeni
Ural Pelmeni is a traditional Russian dish that originates from the Ural region. This comfort food is greatly favored for its simple yet hearty qualities and has a fascinating history behind its inception. The word "pelmeni" is derived from the Finno-Ugric language, meaning "ear bread," a nod to their ear-like shape. These dumplings are often filled with minced meat, a practice that dates back centuries. Historically, Pelmeni were prepared in the winter months, then freeze-dried and stored, ready to be boiled when needed. This made them an essential part of survival food during harsh winters in the Ural region.
Ingredients for Ural Pelmeni
- Flour - 3 cups
- Egg - 1 large
- Water - 1 cup
- Salt - 1 teaspoon
- Ground Beef - 250 grams
- Ground Pork - 250 grams
- Onion - 1 medium, finely chopped
- Garlic - 2 cloves, minced
- Black Pepper - 1/2 teaspoon
- Butter - 2 tablespoons
- Sour Cream - to serve
Preparation of Ural Pelmeni
Making the Dough
To prepare the dough for Ural Pelmeni, begin by sifting the flour into a large bowl. Create a well in the center of the flour and add the egg, water, and salt. Slowly mix these ingredients with a wooden spoon until they come together to form a rough dough. Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Let the dough rest for 30 minutes, covered with a clean towel to prevent it from drying out.
Preparing the Filling
While the dough rests, prepare the filling by combining the ground beef, ground pork, finely chopped onion, minced garlic, remaining salt, and black pepper in a bowl. Mix thoroughly to ensure all the flavors are well distributed throughout the meat.
Cooking Process
Assembling the Pelmeni
Divide the rested dough into four equal pieces. Roll each piece into a thin sheet, about 1.5mm thick. Use a round cookie cutter to cut out circles from the dough. Place a teaspoon of meat filling onto each dough circle. Fold the dough over the filling and press the edges together to seal, creating a half-moon shape. Bring the corners of the half-moon together and seal to form the classic pelmeni shape.
Boiling the Pelmeni
Fill a large pot with water, add a pinch of salt and bring to a boil. Add the pelmeni to the boiling water, stirring gently to prevent sticking. Cook for about 7-10 minutes or until the pelmeni are floating on the surface. This is a sign they are fully cooked. For precise cooking, use a cooking timer to ensure perfect doneness.
Serving
Drain the cooked pelmeni using a slotted spoon and transfer to a serving dish. Melt butter over the hot pelmeni and serve with a generous dollop of sour cream.
Enjoying Ural Pelmeni
Ural Pelmeni can be enjoyed as a main dish or a hearty appetizer. They are best served hot, with a side of crusty bread to soak up the melted butter and sour cream. For a traditional experience, pair them with vodka or a cool glass of kvas, a popular Russian fermented beverage.