These dough dumplings are traditionally filled with minced turkey, pork or lamb. The singular version of the word is a pelmen. In some parts of Russia (west of the Udal Mountains) the dumplings are filled with a vegetable mixture that includes mushrooms, onions or sauerkraut—these are called vareniki. Frozen versions of pelmeni can be found in most grocery stores throughout Russia.
1/4 cup low-fat buttermilk
1 tbsp light sour cream
3/4 cup warm water
½ tsp salt
3 cups of all-purpose flour (can mix up to ½ the flour 100% whole)
1 tsp extra-virgin olive oil
1 sweet onion, diced
2 cloves of garlic, minced
3/4 pound ground turkey
Topping options: light sour cream, vinegar, butter
1. Make the Dough: In a mixing bowl, whisk together the buttermilk, sour cream, egg, warm water, and salt. Using a mixer with a dough hook* add 2 cups of the flour to the mix. Slowly add the remaining cup of flour until the dough begins to form a ball.
2. Make the Filling: In a sauté pan, add the olive oil and onion and sauté for 7–10 minutes, until tender. Add the garlic and cook for 1 minute more. Add the ground turkey and cook for 5–7 minutes.
2. Make the Pelmeni: Transfer the dough to a lightly floured surface. Roll into a 1-inch thick slab. Cut off 1-inch pieces at a time and roll or pat into small rounds. Fill each round with 1 teaspoon of filling, then pinch the edges of the dough together into a half-moon shape. Prepare 8–12 at a time.
3. Cook the Pelmeni: Bring water to a boil in a large pot. Add 8–12 pelmeni at a time. Boil for about 5 minutes, until they float to the top of the pot. Remove from the boiling water using a slotted spoon.
*If you do not have a mixer with a dough hook, stir by hand.
Makes: approximately 60 pelmeni