Russian Salmon Dumplings – Pelmeni s Lososem

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.

Russian Salmon Dumplings -  Pelmeni s Lososem

For dough:

2 – 2 1/2 cups of all-purpose flour
1 large egg
3/4 cup of water
1 tbsp. oil

For filling:

1 lb. salmon fillet (fresh or frozen)
1/2 onion, finely chopped
Salt, pepper to taste

Russian Salmon Dumplings -  Pelmeni s Lososem

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.

Russian Salmon Dumplings -  Pelmeni s Lososem

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.

Russian Salmon Dumplings -  Pelmeni s Lososem

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.

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5 Responses to “Russian Salmon Dumplings – Pelmeni s Lososem”

  1. Hollie says:

    This is a creative way to serve dumplings. I much prefer salmon to a meat filling. Thank you for the delicious recipe idea; someday I will have more time to spend in my kitchen! And, your photos are very descriptive and make the dish look delic.

  2. Olga says:

    Thank you!

  3. […] Reminiscent of the Polish pierogi, and can also be with potato filling.  In contrast to the pelmeni, the dough for the dumplings often prepared with fermented milk products – kefir, sour milk […]

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  5. […] Russian Salmon Dumplings – Pelmeni s Lososem […]

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