Pelmeni (Helen's favorite dumplings)
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- Опубликовано: 16 июл 2024
- Pelmeni (Helen's favorite dumplings)
Russian pasta dumplings filled with juicy meat
Makes about 80 pelmeni
July 2022 update: since making this video, I discovered that King Arthur bread flour works as well as "00" pasta flour. If you live in the US, the bread flour is cheaper and easier to buy. I also found that less water produces a more toothsome dough, so I reduced the wet ingredients from 370g to 340g.
DOUGH:
600g “00” pasta flour or bread flour
4 tsp Diamond Crystal Kosher salt (or 2 tsp table salt)
2 eggs + 2 yolks + cold water to get to 340g
Buzz flour and salt in the food processor for 10 sec. Add the wet ingredients and process until dough forms. Knead by hand for 12 minutes. If the food processor is not big enough, do it in 2 batches like I do in the video. If you don’t have a food processor, here is how to use the well method: • Pasta Dough (water based) Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp.
FILLING:
1 small yellow onion, chopped
1 celery stick, peeled, chopped
1 garlic clove, chopped
A handful of dill/parsley
¾ cup homemade chicken stock (see note)
2 Tbsp butter, sliced
2 ¼ tsp Diamond Crystal Kosher Salt (or 1 ⅛ tsp table salt)
1 Lb meatloaf mix
Black pepper
Note:
regular pot stock: • Brown Chicken Stock
instant pot stock: • Instant Pot Chicken Stock
Alternatively, sprinkle ¾ tsp powdered gelatin over ¾ cup of cold water. Let sit for 5 minutes to hydrate, then heat until gelatin is completely melted and put in the fridge until cold.
Put everything except for meat into the food processor and process until very fine. Move to a bowl and mix in the meat. Roll out the dough to 1mm thin and cut into 3 inch circles. On KitchenAid pasta attachment, I start at 1 and roll to the 5th setting, passing it twice through that last setting. If you prefer thinner dough, you can roll to 6. Fill as shown in the video and store on a parchment or foil lined and very generously floured baking sheet.
Refrigerate up to 4 hours or freeze for later use. To do that, freeze for 3 hours on a baking sheet and move to a freezer bag. Can be stored frozen for several months. Don’t defrost. Cook from frozen.
Boil in generously salted water for 3 minutes for fresh, 6 minutes for frozen. Serve with toppings of your choice. I like brown butter, fresh butter, and a squirt of lemon. You’ll need at least 1.5 Tbsp of butter per 10 pelmeni. How much of it is brown and how much is fresh is up to you.
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Many of you asked if you can use a mixer to knead the dough instead of doing it by hand. I've never had luck with it and based on a bit of googling it sounds like no one who knows what they are doing had luck with it either. The dough is too stiff, so at best it won't knead evenly and at worst it will burn out your motor. But keep in mind that all stand mixers are different (even different models of KA are different), so you can always give it a try and see what happens.
@@adamchurvis1 rekt (ಠ_ಠ)>⌐■-■ (⌐■-■)
@@adamchurvis1 Rekt: When someone throws multiple rapid fire insults at a particular person so quickly that they don't have time to register the previous insults and are therefor speechless because they are trying to remember the insults so they can defend themselves.
You destroyed him with facts 👌 nicely done sir.
@@adamchurvis1 Language evolves dude. Don't be so ignorant and arrogant, just because i use some words you never heard of.
Helen Rennie actually i’ve used a mixer to make pasta dough, the purpose of the food processor is to combine it quickly and will knead already. With a mixer, pre mix the eggs and water together and mix with the dough hook or paddle. You might have to knead a bit more though.
You completely blow my mind in the most delightful way 😊
I've never heard a person speak so beautifully and artistically about food.
And her enunciation is so nice and caiming. ASMR heaven!
And with kindness.
I could watch these blind folded and still serve a 5 course meal with her articulation
This woman is mesmerizing! Another man's wife, but I can't look away!
So, in college I liked to explore the backways of my town. One day I came upon this ugly little shop with hand painted russian on the windows, The walls were this ugly orange pain that was chipping. Oa green plastic garden rack were some books and a record player playing folksy music I'd never heard in a language I didn't understand (Now I know it was Russian) . A small cooler full of fluorescent-lit cans of soda hummed by a counter, and behind the counter were two of the biggest pots I'd ever seen, steaming away. At the pots was a tall , broad man. He looks at me and shouts "MEAT OR POTATO?"
Taken aback, I make the correct answer "Meat?"
he nods approvingly "SPICY?"
"Sure?"
He nodded and began assembling..something behind the pots
"You TAKE BREAD."
This, of course, brooked no argument. I nodded this time, I take bread.
He casually waddles over to me and thrusts a Styrofoam container into my hands "5 dollars. Cash Only"
I pay him 5 dollars, ignoring the fact that I hadn't seen a menu or made many choices on the menu.
He pointed behind me "Fork. Napkin." then he turned back towards the pots.
I opened the container, and inside were these tiny little dumplings covered in butter, a spicy red sauce, and sour cream, with a large hunk of rye bread soaking up the sauce.
I sat down on a bench and ate them while watching the sky turn purple.
I have never had a finer dining experience in my life.
Sounds amazing
Dear Helen, thank you so much for this awesome recipe. We live in Luxembourg, and our daughter studies in Berlin. There she ate Pelmeni for the first time at a Russian take-away stand, and she fell in love with it. So I wanted to make her happy with home made Pelmeni as she came home now to spend Christmas with us. She’ll be leaving again for Berlin in a few days so I made Pelmeni one last time before she leaves. I used your recipe again, of course. Your dough is the best. I think it’s because of the extra yolk you add. That dough is super-flexible and very easy to work with. And the meat preparation is also much better, compared to other recipes. The stock, butter and the herbs make it juicy and savory. Yesterday I made 82 Pelmeni, we ate 55 and I put the rest into the deep freezer. I’m experienced with Pasta making already, but I learned some new tricks from your video, which I am thankful for. Best wishes, stay safe and healthy. 😊👍🏼
So glad you were able to share pelmeni with your daughter :)
great story
I once made pelmeni. I spent all day shaping and my kids ate almost everything as I made them. Had to save some for my husband. I think I need to wait til my kids are older and are able to help, not just eat.
Tell me about it! I slaved over these ones most of the day and they were gone in 5 minutes.
If you still want to make them, dumpling molds are sold. I have one from my grandmother since Soviet times, they cut the time on shaping pelmeni considerably, although they won't look at good as hand-shaped ones, but hexagonal pelmeni are still great. As a child I was usually one to add the filling to the dough on the mold, and then to seal the edges with rolling pin and to take pelmeni out of the mold.
@@nathanliteroy9835 that was our soviet "pop-it" toy
@@MisanthropyFerret Lol, yes!
looking forward to the time when my niece is old enough to cook with me:)
Obsessively, & like a zen master who only has one focus in life, I have made several hundred of these since viewing this video recently. I love them with traditional sour cream or vinegar, and even kimchi & pickled ginger! This recipe has no equal & i’ve tried so many. It sounds silly but it’s almost emotional! 😹
What a sweet comment. You made my day. Great job mastering pelmeni!
as a russian i'd call this version of pelmeni really elevated and sort of more european than usual since pelmeni is originally an indigenous siberian peoples' dish. i have never seen pelmeni dough being made with any amount of eggs before! i really love the idea of adding gelatinized stock into the filling because yes, juicy meat is the star of the show here, and i usually eat half of my bowl of pelmeni dipping them in cold sour cream and the other half with butter and mustard (try it out it's de freaking licious)
It’s the way it is cooked in Russia. Please don’t spread misinformation.😊
As a Frenchman there's so much butter in this recipe that I feel right at home :-)
YES!!! 👍👍👍👍
LOL. FRENCH, Italian , Welsh. If it isn't butter, it's lard, or butter !!
poor grammar Frenchie
Avec du beurre c'est meilleur :-) It's better with butter everyone knows!
@@KenDanieli Please explain what makes it poor grammar. Use proper grammar yourself this time.
What does that make a pelmeni? A graceful babushka with an angelic voice that wouldn't let her grandchildren starve
I also started my cooking career by sitting at the kitchen table learning to shape pelemeni. Then I was allowed to cook and eat them for a “ chef’s treat”. My Siberian father ate his with vinegar and lots of black pepper, and I did the same. As an adult I developed a love for Szechuan dumplings served with hot chili oil, so now I eat my pelemeni with a mixture of both. I save the sour cream for vareniki!
Fantastic Helen! You re one of the few RUclipsrs who use proper food handling and have proper food science information...well done!
I don't deem her as a mere RUclipsr; she's a proper teacher!
Pelmeni are my SO’s favorite food, so I knew I had to give these a try. We made them together last night and they were incredible. Even better than the Pelmeni at our local Russian restaurant. Thank you, fellow Helen!!! Love love love your content!
so glad you liked them :)
I just gotta say that I've been making these almost every week, and they are divine. Immensely superior to any pelmeni I grew up eating. Everyone I've fed them was blown away!
you are making pelmeni every week? I am very impressed :)
@@helenrennie What can I say, demand is high!
This is the second one of Helen's videos I've watched. She's excellent! It's almost like she's reading my mind, because she answers every question I think about!
I think Pelmeni is embodied by Jane Russel. Beautifully shaped but also earthy and solid. And not just a pretty face, your exquisite recipe is the artistry Jane showed in her juicier meatier acting roles ❤️🙌🏾👏🏾
Dumplings are certainly the family lunch on Sundays. Team work it is! Dad would be chopping the chives and hand mixing the meat and vege. Mum and aunties would wrap up all the dumplings for nan and husbands and us children. Troops of dumplings go in and out wok and, dad easily inhales about twenty along with the distilled grain spirits.
Fond memories of my fam🥰
Pelmenis are like Helen Rennie. Have you heard of her? She's more beautiful and elegant than any actress of any era. And like pelmenis, she is my favourite.
Thank you for the pelmeni recipe. I was introduced to pelmeni many years ago by a Russian ESL student I knew. We went hunting and found frozen pelmeni in the city in which I live and we feasted often after that on pelmeni many times. Just yummmmy
I'm so happy I discovered Pelmeni this week! We have a small Russian store in my town in Belgium. I went there to take a look. In the freezer, I saw many different kinds of dumplings and I had to try them. The owner was very friendly and suggested preparing it with sour cream and butter. It's so delicious! I'm sure it's even better when you make them fresh! Will try this recipe next time ^^
You are such a beautiful advertisement for Russia.
I followed your recipe and made pelmeni your way. They were deliciously spectacular! Thank you very much.
You mention Olia Hercules often, so I watched a few of her videos. Her recipes looked tasty but it seemed she wasn't cooking for the average person. Most home cooks do not cook the way she does. In one video she used a gas range that must have had a dozen burners. I like the fact that your food processor is small and you need to make two batches and mix them. You don't have the Instant Pot Ultra Bluetooth model, you have the same one I have. That is what it is like for most people. You seem to love what you do and passing on your passion. That is what I enjoy about your videos. It doesn't hurt that you are a very pretty lady with a Russian accent either.
Thank you so much giving pelmeni a try. It's quite a project, so I am glad all the work was worth it :)
I really just needed the dough recipe. My daughter is back home from college and missing her favorite late night snack. The pelmeni restaurant on campus offers beef or potato filling options. We tried to recreate the potato filling and for the sauce....drum roll please.....melted butter, sour cream, curry powder, soy sauce, hot sauce (50/50 Siracha and Rice Vinegar) and then top off with cilantro. A perfect college late night snack. They turned out great.
For the potatoes, boiled in chicken stock. Mashed added sour cream, butter, salt and pepper then sauteed an onion plus 3 cloves of garlic put into the food processor and mixed into the potato filling.
Also, my dough was a little wet in the food processor, I used 1.25 cups of flour for 300 grams--so I bumped that up to 1.5 cups and the consistency was good.
Thanks again for the dough recipe. My next stop is to make your meat filling. I need to recover from my carbo overload first! ;-)
Simply my intuition said as very first BETTE MIDLER - Curvy, hearty and full filled - Robust, honest and dry humor…
Thank you so much for this. This is also a dish I been eating since childhood, but these pelemeni, are on steroids. They turned out incredible! I had some dark lamb stock on hand that I used for it. Спасибо, с приветом из Вены.
lamb stock is a fabulous idea :)
Thank you so much regarding your perfect meat filling. I’ve tried so hard to capture the texture & juiciness of really good pelmeni meat filling but have never had real success until I used your exact ratios of gelatinized broth to meat, veggie add-ins etc.
so glad it worked well for you
I just finished watching your video on making piroshki with adjustments for american ingredients and this video for Pelmeni. I have won awards for cooking, teach culinary skills, technique, history of food found in archology, theory, and of course cooking. I am also experienced in fusion cooking. I usually critique people who make youtube videos on the recipes they prepare. You began by apologizing for talking too much, however, I found what you had to say was as interesting and necessary to understand the details and information needed to achieve the best outcome of this recipe. Call it the ah-ha, I get it moment. You can never know everything there is to know about cooking, but there are really great instructors I learn new and better ways to make better dishes. You are fantastic at this, I hope to learn to make these foods better for it. Keep doing what you are doing and I look forward to watching more videos from you.
Gloria Swanson-Old-World and juicy. I must say, dumplings don't just knock my socks off, conceptually, as an American. But your tutelage and enthusiasm make me want to want dumplings!
Not only are you intelligent and creative, but also you are delightful to listen to and gorgeous to look at. Many thanks for your contributions, Dear Lady!
Thank you so much for this video. My mother’s family left Russia to come to the US when her oldest sister was a year old. The rest of the family was born in the US eating dishes such as pelmeni but giving them names I couldn’t track down but knew immediately when I tasted them! Now I can recreate this one.
My wife Tetiana and I think that Russian or Ukraine pelemi reminds of of you. Rich in depth and delightful. Not over done but refined. Thanks it's made by me almost every weekend.
Wendell
I have never made actual dumplings myself before; but this video walks through the more rougher parts for a beginner and I appreciate that. I look forward to making this soon.
I've also been eating these delicious nuggets as long as I can remember. We always made them with my grandmother from Siberia, who's name by the way is Helen. Now, my children also revel in making and eating them. It's a tradition. My grandmother is now 94 and doesn't really remember how to make them, but she still enjoys eating them for sure. I enjoyed watching your video and definitely want to try your rendition! Your are delightful to watch as well as very informative which I greatly appreciate! Understanding the "why" is very important. Thanks for sharing your secrets! They look amazing!
is this a Siberian dish ?
My bibushka was also from Siberia! Her pelmeni was small…she used a tomato paste can as a cookie cutter for the dough.
Initially I wasn’t even interested in the cooking aspect of the vid; I assumed it would be “beyond” my needs. I found you to be so charming and delightful to listen to and watch--I do so just for your “sweetness “. However, your teaching is so enticing I find myself now watching specifically for the cooking lessons. You’ve hooked me!
“This dish is wicked awesome!” And there is the “Boston area” coming out. 🤣
Absolutely loved this video! I told my wife that this will likely be my next Diaries of a Kitchen Idiot entry. She is Filipina and makes incredible lumpia, which is our equivalent “I can probably eat 20” dish. 😃
As for an actress that embodies rich, sophisticated, and sensual, I would go with Hedy Lamarr.
Yummmm...lumpia. Had some homemade from a Filipina I was doing some construction work for. My gf was with me and they became fast friends. She even gave us a bag of them to take home with us to “freeze” lol. They didn’t last two days
Russian pelmeni is definitely Natalie Wood! My babushka was Russian and made pelmeni all the time. My mom made it also, but she didn’t grind a whole filet mignon, like my babushka did for the filling! I’m SO hooked on your videos and seeing you make pelmeni was a real treat!
Thank you!
Aw
Love the shoutout to the beautiful incomparable strong yet sumptuous Natalie Wood
I was watching Guy Fieri’s diners Drive in and dives. He was in Cuba and went to a Russian restaurant. They made This dish! I’ve made it a couple of times. It is amazing you are amazing! Hopefully someday I will come down from New Hampshire and take one of your classes. It’s on my bucket list!
It's not called a slotted spoon, it's called a "pelmeninator"... at least that's what *Life of Boris* calls it
pelmeninator is my favorite Russian word. Some people consider Pushkin to be the father of the modern Russian language. That was before Boris came along and showed us all the true expressive depths of Russian.
The pelmeni combination I love the best fills them with lamb, and sauces them with beurre noisette, apple cider vinegar instead of lemon juice, and fenugreek leaf. And lots and lots of black pepper ground on top! Nice channel; I just found you.
I can not believe that you're making pelmeni! I usually buy them in a Russian store. Of course they can not be compared to a homemade pelmeni. Now with your clear guidance, I can make some at home. Big spasibo, Helen.
Just made my own version - I used a soup dumpling-ish filling, with your dough, but I used a pelmeni mold from amazon. So satisfying to see 25 or so pelmeni fall off at once!
I can't name a single actress that could be a better visual representation of Pelmeni than you Helen. For me I will never see Pelemi any other way from here on.
My Russian stepmom in the Philippines,Nina, told us it is pilimini,thank you Helen. Tom of Oceanside,California.
I love how passionate you are about food and your description for making the dumplings is perfect! Thank you
Pelmeni are like Ava Gardner, beautiful and sophisticated.
I just discovered your Channel today as I noticed a picture of the Caramelized Onions. Well, I was hooked immediately, I'm your newest subscriber as of 5 minutes ago! I LOVE to cook and I love to talk about food, so it's great to listen to you talk about food! You are delightful!! I'll have to try these!!
Thank you Helen, They look Scrumptious, I'm going to make some right now,
Yum! I love Pelmeni! Great video! Thank you.
Thank you for sharing this treasured recipe.
Lovely. Thank you Helen for explaining the best of both worlds.
Helen you have such a soothing voice and your recipes are always awesome, thanks for sharing! Definitely going to try to make these, these remind me of my childhood in Belarus :)
This is heaven!! Thank you so much for yr great recipes
I love your accent and the way you talk Helen! I love to cook and learn new cooking methods also. Thanks for the video!
Recently found your channel, and I am very impressed by the little details you think to add in with your instructions.
I love how specific Helen is and all the little tips she gives you!
i fell across this channel randomly, and it's the one time suggestions on youtube helped. that being said, thank you for your content. i think you're wonderful.
I tried this recipe today. Oh my goodness!!!!!!! They were so delicious! I tried your black bean soup recipe last week and again, it was so delicious. I can't wait to see what other treasurers you have.
Impressive level of detail. Thank you for this!
Reminds me of my baba. Thank you for the lovely video! Keep up the fantastic work!
Such wonderful enthusiasm, warmth and love.
I love these lessons! You are so lovely.
She is adorable and I love her
I love you helen
I made this a couple nights ago and absolutely loved it! Thank you for the awesome recipe! Will definitely make more in the future!
Great job! Pelmeni is a big project. So glad yours turned out well ;)
Omg this looks amazing Helen!!!
They look delicious! I will prepare them right now.... thank you so much Helen - I love the way you take the time to explain it! Love ya!
i've watched only three minutes of the video and i'm already in love! I love the way you speak about food, i could listen to you all day long
Ahhh I remember doing this in my childhood. Mom would make tons of pelmeni at a time and then I and my brothers would sit at the table and fold Pelmeni until the dough is used up. The rest would go into the freezer. Making pelmeni was always a family activity.
(I was born in Russia but grew up in Germany)
Tho later my family members had less time due to their jobs they started buying pelmeni from the Russian store. That's why it's been a long time since I tasted handmade pelmeni. I'm looking forward to try your recipe!
Pelmeni have been my No. 1 dish since I was 4 years old and one amazing arussian lady was my babysitter. So, I know my pelmeni! So I feel free tovsay this isvby far the best and the most detailed video recipe for this incredible dish💪
Me to!!!
My definition of ETERNITY is making this recipe when you are home alone. The results were extraordinary; after a brief nap to recover from the preparation, I ate*** pelmeni. Yes, I really did eat that many.
O M G! I’m going to give this a try! Thank you so much!
Looks fabulous, thank you @Helen Rennie! You're amazing. 👍🙂 I'm gonna try this recipe very soon!
Why isn't she more popular. It's not fair
You are correct - wicked awesome!
Not going to make pilmeni right now, but you definitely made me hungry for some. On my way to the Russian store, lol.
Thanks. This was detailed and explicit enough that I think I can make this and be proud of them.
Awesome! Thank you!!!
What a mouth-watering dish, great upgrade from my existing pelmeni recipe with the stock and herbs!
Excellent! Spasibo za recept!
Oh m y goshes. I am so excited to see this recipe. My daughter loves this but hasn't had it since 2002 when we came to the USA with her. She was twelve. I amaking this !! TY so much. 🌞🌹
Oh my! They look SO VERY delicious! 😋
Thank you. ✅ ♥️
I love pelmeni. There used to be family-owned Eastern European store in Anchorage where I’d buy them frozen on a regular basis. I usually boil them then plate them with a sour cream/sriracha mixture with a tad bit of Worcestershire sauce. Delicious! Now I gotta try your butter sauce. Thanks!
The heat from the sriracha mixed with the cool creaminess of sour cream is divine, a perfect match for many applications...soups, sandwiches, the applications are boundless
This.....WOW. Excellent
This recipe looks delicious! Thank you for sharing.
russian who grew up in asian/italian neighborhood and now living in hispanic neighborhood. i just use the dumpling wrappers from the chinese store, and for filling its fun to add ricotta cheese sometimes, or to use chorizo from the mexican butcher. delicious.
I love they can be frozen because that is how I roll. Thank you for all the details.
Bette Middler. Rich, luscious, juicy, tender but a touch of toughness on the outside. And saucy.
absolutely fantastic
Helen, I’ve made a few of your recipes and so far I loved them all except one. Some I love so much they have become part of my monthly dinners. I am a big fan of yours and I’ve watched so many of your videos. Many I watched because I love your teaching method, your sweet personality and voice even when I know I would never make the recipe 😂 but this one, omg I just can’t wait to make it! I happened to still have 00 flour from your pasta video so this week for sure I will make it even though I’m trying to avoid pasta to help me with my “summer body” 😝
Hi Helen thankyou for explaining every step so thoroughly and you speak very clear and easy to understand, love watching your video recipes!
Frozen Pelmeni from the supermarket have become my new favourite food ever so I wonder how much better these would taste. Definitely gotta make this recipe one day. Merry Christmas Helen and thank you!
This is a beautiful, and very well thought out video. Thank you so much❤
Oh my my! I'm salivating right now! Thank you for the tips, I did the same when introducing pelmeni to my French partner ( you certainly can guess how '' easy '' it was). Well done!
I must confess, I’d never even heard of this dish before. But it looks fantastic 😍
*Fabulous!* ❤
Thank you ❤
I enjoy all the details, good channel, thanks
So true that they cannot be made very often! They are heavenly!
These look amazing. Dumplings from many countries are one of my favorites. And there is no substitute for brown butter. My Nana and Mom used brown butter. I have fond memories of breakfast eggs cooked in brown butter ❤
As a professional chef i am so impressed and please with you videos i have learned a lot from you! Thank you i cant wait to make this recipe!!
Good techniques imparted to the viewers. Impressive.