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Pelmeni

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Pauli Lavochin

"Russian dumplings wrapped in unleavened dough. This is my mother-in-law's recipe so I can cook for my Russian husband. Serve with broth and butter or sour cream!"
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Ingredients

1 h 10 m servings 377 cals
Original recipe yields 6 servings (60 pelmeni)

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Directions

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  • Prep

  • Cook

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  1. Mix ground chicken, onion, salt, and pepper together in a bowl.
  2. Sift all-purpose flour and 1/2 cup whole wheat flour together in a bowl. Add 1/2 teaspoon salt.
  3. Whisk milk and egg together in a small bowl. Pour over flour mixture; mix until dough comes together.
  4. Turn dough out on a lightly floured work surface. Knead, adding the remaining 1/2 cup whole wheat flour, until dough is elastic. Divide dough into 4 pieces.
  5. Roll out 1 piece dough to 1/16-inch thickness. Cut into circles with a 2-inch cookie cutter or water glass. Place 1 teaspoon chicken mixture in the center. Brush edges with water. Fold over into a half-moon shape and seal edges. Repeat with remaining dough and chicken mixture.
  6. Fill a large pot with water; add remaining 1/2 teaspoon salt and bay leaf. Bring to a boil. Cook pelmeni in batches until they float to the top, about 5 minutes per batch. Transfer to a platter using a slotted spoon.

Footnotes

  • Cook's Notes:
  • Substitute 1/2 pound ground beef and 1/2 pound ground pork for the ground chicken if desired.
  • Filled pelmeni can be frozen and boiled when you are ready to serve them.

Nutrition Facts


Per Serving: 377 calories; 3.5 g fat; 57.1 g carbohydrates; 28.1 g protein; 78 mg cholesterol; 493 mg sodium. Full nutrition

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