Pelmeni, now, is a traditional Russian (fast) food. They are very well kept frozen and can be purchased at any Russian store, but, of course, the home version is always better. I made my pelmeni with salmon filling, but, traditionally it’s meat.
2 – 2 1/2 cups of all-purpose flour
1 large egg
3/4 cup of water
1 tbsp. oil
1 lb. salmon fillet (fresh or frozen)
1/2 onion, finely chopped
Salt, pepper to taste
Mix egg, salt, warm water and oil, add flour and knead dough (using the dough hook) for several minutes until it’s smooth and elastic. Cover with plastic wrap and leave it to rest for 30 min.
Meanwhile, finely chop salmon fillet, add chopped onion, salt and pepper and mix well.
Dust the surface with 1-2 tbsp. flour or grease with a little oil. Using a rolling pin, roll the dough out thin.
Use a round cookie cutter (or something round size 2-2.5 inches), make dough circles, place a one teaspoon of filling in the center.
Fold circles with filling in half and pinch edges to seal, then bring two opposite corners together and pinch to seal.
Place pelmeni into a large amount of boiled salted water and cook until they float to the surface and water start to boil again – about 4-5 minutes. Carefully stir pelmeni with spoon to prevent them from sticking together and to the bottom.
Serve pelmeni hot with sour cream or butter.
If you want to store uncooked pelmeni – freeze them well. Lay the uncooked pelmeni on a tray (floured or greased with oil spray), make sure that they don’t touch each other and put tray in freezer for half an hour. Then put pelmeni in a container. Stored in the freezer for six months.