Pelmeni Using a Mold

Ingredients

• 2 lbs (1kg) of lean ground chicken
• 1 medium onion (grated)
• 2 cups Napa Cabbage (finely shredded)
• 1 clove garlic (minced)
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups plain flour (plus more for dusting)
• 2 eggs
• 1 cup lukewarm salty water (1 tsp of salt)
• Pelmeni mold (пельменница)

Instructions

1. 1

   --- Pelmeni Dough ---

2. 2

   Place flour into a bowl and make a well in the centre. Crack the eggs into the flour.

3. 3

   Using a fork, stir the eggs into the flour. Slowly add salty water while kneading, until the dough forms a sticky ball.

4. 4

   Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.

5. 5

   Cover the dough with a bowl and allow to rest for about an hour.

6. 6

   --- Pelmeni Filling ---

7. 7

   Using your hands, mix the ground chicken, onion, Napa Cabbage, garlic, oil, salt and pepper until combined.

8. 8

   --- Making Pelmeni with Mold ---

9. 9

   Cut off a piece of dough the size of your fist. Roll out with a rolling pin about ⅛" thin. It should be larger than the Pelmeni mold. Keep the remaining dough under the upside down bowl.

10. 10

    Flour the Pelmeni mold and carefully drape the dough over.

11. 11

    Using ½ a teaspoon of chicken mixture, place over each pocket of the mold. Take care not to be messy with your meat mixture, and keep the meat in the designated hole. Otherwise the dough layer will not bind together, and come unstuck in the cooking process.

12. 12

    Roll out another round piece of dough and place the mold.

13. 13

    Lightly flour the top of the rolled dough. Starting in the centre, use a heavy rolling-pin to roll the pelmeni until they bind together, and each piece is defined and separate.

14. 14

    Flip the mould over, using your finger carefully poke out the individual Pelmeni or shake it to get them out of the mold.

15. 15

    Place the pelmeni on an uncovered tray that's sprinkled with flour and freeze for at least 30 minutes. Place the individually frozen pelmeni into a Ziplock bag for an easy dinner later.

16. 16

    --- Cooking Pelmeni ---

17. 17

    Bring a large pot of salted water to a boil.

18. 18

    Drop 25-30 pelmeni into the boiling water. Gently stir, to prevent the Pelmeni from sticking together.

19. 19

    Simmer until the meat and dough is cooked approx 6-8 minutes

20. 20

    Remove with a slotted spoon and serve with sour cream and dill.