Pelmeni Dough
Pelmeni dough has to be stronger than the one for varenyky: the filling is raw, it boils longer, and the seam has to survive it. The strength comes from eggs and from long kneading — ten minutes at least, until the ball is firm and smooth. And the hour of rest is not optional: without it the dough springs back and rolling it thin is impossible.
- Prep
- 15 min
- Rest
- 1 h
- Total
- 1 h 15 min
- Servings
- 8
- Level
- Easy
- Per serving
- 290 kcal
Ingredients
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What to use instead
Milk in place of water gives a more tender dough, though slightly less strong — roll that one to 2 mm.
Makes: About 700 g of dough, 60–70 dumplings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Dissolve the salt
Stir the salt into the barely warm water until none is left. Do not tip it straight into the flour: undissolved grains tear a thinly rolled sheet later.
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Step 2: Bring it together
Heap the flour, make a well, break in the eggs and pour in the salted water and the oil. Mix from the middle outwards until it gathers into a mass.
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Step 3: Knead it firm
Turn it out and knead for 10 minutes. It resists and tears at first, then turns smooth and dense. It should be firmer than varenyky dough — barely yielding to a finger.
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Step 4: Let it rest
Wrap and leave an hour at room temperature. The gluten relaxes, and after that the dough rolls out with half the effort.
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Step 5: Roll it thin
Divide into four and keep the rest wrapped. Roll each to 1–1.5 mm — the board should show through the sheet. Cut 6 cm rounds.
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Step 6: Fill them straight away
Gather the scraps, knead and roll again. Cut rounds do not wait: a dried edge will not seal, so fill them the moment they are cut.
Tips & variations
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Tip
Pelmeni are best made by two people: one rolls, one fills. Alone, keep the rolled sheet under a tea towel or the edges dry out within five minutes.
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Swap
Milk in place of water gives a more tender dough, though slightly less strong — roll that one to 2 mm.
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Tip
If it still springs back, give it another 20 minutes wrapped. Adding flour to "dry it out" is the usual mistake and makes it rubbery.
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Storage
Raw dough keeps a day wrapped in the fridge. Freeze finished pelmeni spread out on a board first, and only then tip them into a bag.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 290 kcal | 2,320 kcal |
| Protein | 9 g | 72 g |
| Fat | 4 g | 32 g |
| Carbohydrates | 55 g | 440 g |
Approximate values calculated from standard ingredient data.
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