And this is light version of pelmeni with ground chicken breast filling. You can eat dozen and still had low-calories dinner or lunch with green salad.
Yield: 6 (12 pelmens) servings
2 cups of all-purpose flour
1 large egg (or 2 oz. eggs substitute)
1/2 cup of water
1 tbsp. oil
1 lb. ground chicken breast
1/2 onion, finely chopped
Salt, pepper to taste
Mix together egg, warm water, oil and pinch of salt, add flour. Use dough hook on your stand mixer and knead smooth and elastic dough. Cover with plastic wrap and leave it to rest for 20 min.
Mix well ground chicken breast, finely chopped onion, salt and pepper.
Grease the surface with a oil spray. Using a rolling pin, roll the dough out thin. Use a round cookie cutter (or something round size 3 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. Repeat with remaining dough and filling.
For best result – freeze pelmeni before cooking, this will prevent it from deforming or breaking. 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 at least half an hour. (Can be stored in container in the freezer for six months.)
When ready to cook, 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. Or, like my husband – with paprika and splash of vinegar.
1 serving equals 216 calories
1 pelmen equals 18 calories