Whole Wheat Pelmeni offers a nutritious twist on a classic dish. Made with wholesome ingredients, these dumplings are packed with flavor and protein. Using whole wheat flour adds fiber and nutrients, making this recipe a healthier option that still satisfies. Plus, they are perfect for sharing with family and friends.
how to make Whole Wheat Pelmeni
Making Whole Wheat Pelmeni is a rewarding process. Here’s how you can create this delicious dish.
Ingredients:
- 300 grams water (1 1/3 cup)
- 700 grams white whole wheat flour
- 2 eggs
- 1 tsp salt
- 2 Tbsp sunflower oil
- 2 3/4 pounds ground chicken (1245 grams)
- 4 cloves garlic (crushed)
- 1 onion
- 2 Tbsp sea salt
- 1 1/2 tsp black pepper
Directions:
- In a large bowl, mix the whole wheat flour and salt together.
- Add in the eggs and sunflower oil. Gradually pour in the water while mixing until the dough starts to form.
- Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
- Meanwhile, prepare the filling. Finely chop the onion and mix it with the ground chicken, garlic, sea salt, and black pepper in a bowl.
- Roll out the dough into thin sheets. Cut out circles using a round cutter.
- Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
- Bring a large pot of salted water to a boil. Cook the pelmeni in batches for about 5-7 minutes or until they float to the top.
- Remove them with a slotted spoon and set aside.
how to serve Whole Wheat Pelmeni
Serve Whole Wheat Pelmeni hot, drizzled with melted butter or your favorite dipping sauce, such as sour cream or vinegar. They pair well with fresh herbs like dill or parsley for added flavor. Enjoy them as a main dish or appetizer!
how to store Whole Wheat Pelmeni
To store leftover pelmeni, place them in an airtight container and keep them in the refrigerator for up to three days. You can also freeze uncooked pelmeni. Arrange them on a baking sheet, freeze until solid, and then transfer to a freezer bag. They can be cooked directly from frozen when you’re ready to enjoy them.
tips to make Whole Wheat Pelmeni
- Ensure your dough is well-kneaded for the best texture.
- Don’t overfill the dumplings; a small spoonful of filling is enough.
- Experiment with different fillings, such as mushrooms or beef, to customize your pelmeni.
variation
For a vegetarian version, consider using mashed potatoes or a mix of sautéed mushrooms and cheese as the filling. These alternatives provide a delicious and meat-free option for stuffed dumplings.
FAQs
Q: Can I make pelmeni ahead of time?
A: Yes, you can prepare the dough and filling ahead of time. Keep them separate in the refrigerator or freeze the assembled pelmeni for later cooking.
Q: What can I serve with pelmeni?
A: Pelmeni can be served with sour cream, vinegar, or a simple side of sautéed vegetables.
Q: How do I know when pelmeni are cooked?
A: Pelmeni are done when they float to the surface of the boiling water. You can also cut one open to check if the filling is fully cooked.
Whole Wheat Pelmeni
Ingredients
Dough Ingredients
- 300 grams 300 grams water 1 1/3 cup
- 700 grams 700 grams white whole wheat flour
- 2 pieces 2 eggs
- 1 tsp 1 tsp salt
- 2 Tbsp 2 Tbsp sunflower oil
Filling Ingredients
- 1245 grams 2 3/4 pounds ground chicken
- 4 cloves 4 cloves garlic, crushed
- 1 piece 1 onion, finely chopped
- 2 Tbsp 2 Tbsp sea salt
- 1 ½ tsp 1 1/2 tsp black pepper
Instructions
Dough Preparation
- In a large bowl, mix the whole wheat flour and salt together.
- Add in the eggs and sunflower oil. Gradually pour in the water while mixing until the dough starts to form.
- Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- Finely chop the onion and mix it with the ground chicken, garlic, sea salt, and black pepper in a bowl.
Dumpling Assembly
- Roll out the dough into thin sheets and cut out circles using a round cutter.
- Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
Cooking Pelmeni
- Bring a large pot of salted water to a boil.
- Cook the pelmeni in batches for about 5-7 minutes or until they float to the top.
- Remove them with a slotted spoon and set aside.
