Russian Chicken Pelmeni Recipe

Crafting authentic Russian Pelmeni from scratch can elevate your culinary skills while delivering a heartwarming and flavorful dish to your table. These dumplings combine a tender dough with a juicy chicken filling, creating a dish that’s perfect for family meals, celebrations, or meal prep. With freezer-friendly convenience, this recipe is an excellent choice for both traditional cooking enthusiasts and busy households.

Ingredients:

For the Dough:

• 2/3 cup buttermilk
• 1 tablespoon sour cream
• 2 cups warm water
• 2 large eggs
• 1/2 tablespoon salt
• 7 cups + 6 tablespoons unbleached all-purpose flour (plus more for dusting)

For the Chicken Filling:

• 1 3/4 pounds ground chicken thigh (leave the fat on if grinding it yourself)
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons cooking oil or mild olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, pressed
• 2 tablespoons chopped fresh parsley

Toppings and Condiments:

• Unsalted butter, melted
• Sour cream, vinegar, or ketchup

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Instructions:

Making the Dough:

1. In a mixing bowl, whisk together the buttermilk, sour cream, warm water, eggs, and salt until well combined.
2. Using a dough hook attachment, mix in 4 cups of flour. Blend at medium speed until the mixture is smooth.
3. Gradually add 3 more cups of flour, one cup at a time, mixing well after each addition.
4. Add the remaining flour one tablespoon at a time, mixing until the dough no longer sticks to the bowl (approximately 6 tablespoons). Continue kneading for 5 minutes. The total mixing time should be around 20-25 minutes. The dough should be soft and elastic.
5. Cover the dough with plastic wrap or a tea towel until ready to use.

Preparing the Chicken Filling:

1. Heat 1 tablespoon of oil in a skillet over medium-high heat. Sauté the onion until golden and soft (4-5 minutes). Add garlic and cook for another minute. Remove from heat.
2. In a mixing bowl, combine the ground chicken, sautéed onion and garlic, salt, black pepper, and parsley. Mix well.

Using a Pelmeni Mold:

1. Divide the dough into tennis ball-sized portions. Roll out each portion on a lightly floured surface into a circle slightly larger than your mold.
2. Lightly flour the mold and place the rolled dough over it. Fill each pocket with 1/2 teaspoon of filling.
3. Roll out another piece of dough and place it over the filled mold. Use a rolling pin to press the top layer, working from the center outward, until the pelmeni are well-defined.
4. Flip the mold and release the pelmeni onto a well-floured cutting board. Seal any open edges to prevent filling leakage during cooking.

Shaping Pelmeni by Hand:

1. Roll a portion of the dough into a log about 1-2 inches thick. Cut into small pieces and roll each piece into a 1.5-inch circle.
2. Place 1 teaspoon of filling in the center. Fold the dough over the filling and pinch the edges tightly to seal, forming a half-moon shape.
3. Pinch the two corners together to create the classic pelmeni shape. Arrange on a floured surface.

Freezing Pelmeni:

1. Place pelmeni on a baking sheet in a single layer and freeze until solid. Transfer to zip-top bags for storage.

Cooking Pelmeni:

1. Bring a large pot of water to a boil. Add salt (1 tablespoon for a large pot, 1 teaspoon for a smaller one).
2. Add fresh or frozen pelmeni (do not defrost) and cook until they float to the top. Boil for 3 more minutes to ensure the filling is cooked through.
3. Drain and toss with melted butter. Optionally, garnish with dill. Serve with sour cream, vinegar, or ketchup.

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Why You’ll Love This Recipe

• Homemade Comfort: Traditional pelmeni offer a cozy and satisfying meal.
• Versatile: Ideal for a quick dinner, meal prep, or freezer-friendly meals.
• Customizable Filling: Adjust the filling to suit your taste or dietary preferences.
• Freezer-Friendly: Convenient for busy days; just cook straight from frozen.

Tips

• Use cold filling to make sealing the pelmeni easier.
• Flour the mold and workspace generously to prevent sticking.
• Knead the dough thoroughly to achieve the right elasticity.
• Freeze pelmeni on a tray before transferring them to bags to avoid clumping.

Variations and Substitutions

• Filling Options: Swap chicken with beef, pork, or a vegetarian filling like mushrooms and onions.
• Dough Alternatives: Add a touch of turmeric for a golden hue or replace some flour with whole wheat.
• Cooking Broth: Boil pelmeni in a flavorful broth instead of water for added taste.

FAQs

Can I make the dough without buttermilk? Yes, substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice.

How do I know when pelmeni are cooked? They will float to the top of the boiling water and require 3 additional minutes to cook through.

Can I bake pelmeni instead of boiling? Baking is not traditional but can be done by placing boiled pelmeni in a baking dish with sauce and baking until heated through.

How long can I store frozen pelmeni? They can be stored for up to 3 months in the freezer.

Serving

Serve pelmeni warm with sour cream, a splash of vinegar, or your favorite sauce. Pair with a fresh salad or a side of roasted vegetables for a complete meal.

Suggestions

• Batch Cooking: Make a large batch and freeze for easy meals.
• Presentation: Garnish with fresh dill or parsley for added flavor and a pop of color.
• Creative Condiments: Try serving with a spicy dipping sauce or a dollop of pesto for a modern twist.