Armenian Pelmeni

Dumplings are a beloved food that transcends borders and cultures. Many nations have their variation of this dish, prepared on the same principle as dumplings. There is a debate about the origins of dumplings, whether they came from the Urals or Siberia. Regardless of their origin, one thing is certain – dumplings hold a special place in the culinary traditions of various countries.

In Russia, people consider pelmeni as “the heart of Russian cuisine,” and it is a popular choice for dumpling lovers. China has its version called jiaozi or wonton, while Nepal and Tibet offer momo as their variant of dumplings. In Turkey, and Kazakhstan it is manti, and in Georgia, one can indulge in the khinkali. Armenian cuisine boasts boraki, and Korean cuisine serves mandu. Japan has gyoza, Ukraine has varenik, and Italy offers ravioli. These are just a few examples of the diverse range of dumplings globally.

Armenian pelmeni, in particular, holds a special place in Armenian cuisine. These small pockets of goodness are typically filled with a mixture of ground meat, such as beef, turkey or lamb, combined with aromatic herbs and spices that add depth of flavour.

From the heart of Russia to the mountains of Nepal and beyond, dumplings are a culinary delight that brings people together. Whether you’re savouring pelmeni in Armenia or enjoying gyoza in Japan, the joy of dumplings transcends borders, uniting food lovers worldwide in their appreciation for this timeless dish.

Dough

4 cups of all-purpose flour
2 eggs
salt
sugar

Filling

450g ground beef
2 cup chopped cilantro
2 shallots
cayenne pepper
black pepper
2 cloves of garlic

Procedure:

In a large mixing bowl, combine the flour, eggs, salt, and sugar. Mix well until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Shape the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for about 30 minutes.

In the meantime, prepare the filling. In a separate bowl, mix together the ground beef, chopped cilantro, diced shallots, minced garlic, cayenne pepper, and black pepper. Ensure that all the ingredients are well combined.

Once the dough has rested, divide it into smaller portions for easier handling. Use a rolling pin to roll out each portion into a thin sheet. Use a round cookie cutter or a glass to cut out circles from the rolled dough sheets. The size of the circles can be adjusted based on your preference. Place a small amount of the beef filling in the centre of each dough circle. Be careful not to overfill them to avoid any leakage during cooking.

Fold the dough circle in half to form a half-moon shape and press along the edges to seal. You can use a fork to create a decorative pattern or simply press the edges firmly together. Repeat steps with the remaining dough and filling until all the pelmeni are formed. Bring a large pot of salted water to a boil. Carefully drop the pelmeni into the boiling water and cook for about 5-7 minutes, or until they float to the surface. Using a slotted spoon, remove the cooked pelmeni from the pot and transfer them to a serving dish. Serve the Armenian pelmeni hot with your choice of dipping sauce or condiments, such as sour cream or soy sauce.

Enjoy your homemade Armenian pelmeni!

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