Whole Wheat Pelmeni
Homemade dumplings made with a white whole wheat dough and a juicy ground chicken, onion and garlic filling.
Equipment
- Large mixing bowl
- Rolling Pin
- 2 inch round cutter
- Plastic wrap
- Large pot
- Slotted spoon
Ingredients
Main Ingredients
- 5 ¾ cup white whole wheat flour about 700 grams
- 1 ⅓ cup water about 300 grams
- 2 large eggs
- 1 tsp salt
- 2 tbsp sunflower oil
- 1 ½ lb ground chicken
- 4 cloves garlic crushed
- 1 onion finely chopped
- 1 ½ tsp sea salt
- 1 tsp black pepper
- 3 tbsp cold water for the filling
Instructions
Cooking
- Mix the dough. Combine the flour, salt, eggs, oil and water until a dough forms, then knead for 10 minutes. Rest. Wrap the dough and rest it for 30 minutes.
- Make the filling. Mix the chicken, onion, garlic, sea salt, pepper and cold water.
- Roll and cut. Roll the dough thin and cut 2 inch circles.
- Fill. Place a teaspoon of filling in each circle, fold into a half moon and pinch the edges to seal.
- Boil. Cook in salted boiling water in batches until they float, then 3 to 4 minutes more until the filling reaches 165 degrees F.
- Drain. Drain with a slotted spoon and serve hot.
Notes
Substitutions: Use all purpose flour for white whole wheat flour, and ground turkey for the chicken.
Tips: Roll the dough thin and seal the edges well. A serving is about 16 pelmeni.
Storage: Refrigerate cooked pelmeni for 3 to 4 days, or freeze uncooked pelmeni on a tray and then in a bag.