What You Need to Know
The dough is typically kneaded for 10-15 minutes to develop gluten, then rested for 30 minutes to allow the gluten to relax. The filling is made from a mixture of ground meat and onions, seasoned with salt, black pepper, and sometimes other spices. The pelmeni are boiled for 5-7 minutes, or until they float to the surface, and can be served with various toppings.
Steps
- 1.
Siberian Pelmeni (Russia): Traditional meat-heavy winter sustenance
- 2.
Ural Pelmeni (Russia): Smaller size for delicate texture
- 3.
Jewish Kreplach (Ashkenazi): Adapted for kosher laws with chicken filling
The Science
Primary Reaction
Maillard reaction