Dairy-Free Pelmeni (Russian Dumplings)

Ingredients

• 3 cups All-Purpose Flour
• 1 cup Water
• 1 tsp Salt
• 0.5 lb Ground Pork
• 0.5 lb Ground Beef
• 1 medium Onion
• 2 cloves Garlic
• 0.5 tsp Black Pepper
• 6 cups Vegetable Broth

Instructions

1. 1In a large bowl, combine the 3 cups of All-Purpose Flour, 1 cup of Water, and 1 tsp of Salt. Mix until a shaggy dough forms, then knead on a clean surface for 5-7 minutes until the dough is smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature. This resting period allows the gluten to relax, making the dough easier to work with.
2. 2While the dough rests, prepare the filling. In a separate medium bowl, combine the 0.5 lb Ground Pork, 0.5 lb Ground Beef, 1 medium Onion (finely chopped), 2 cloves Garlic (minced), 0.5 tsp Salt, and 0.5 tsp Black Pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
3. 3Lightly dust a clean work surface with a little flour. Take the rested dough and roll it out thinly, about 1/16-inch thick. Use a round cutter or the rim of a glass to cut out small circles of dough, about 2-3 inches in diameter.
4. 4Place a small amount of the meat filling (about 1 teaspoon) in the center of each dough circle. Moisten the edges of a dough circle with a little water using your fingertip. Fold the dough circle in half over the filling to create a crescent shape. Pinch the edges firmly together to seal, ensuring no filling can escape. You can also bring the two corners of the crescent together and pinch them to form a traditional pelmeni shape.
5. 5Pour the 6 cups of Vegetable Broth into a large, heavy-bottomed pot. Place the pot over medium-high heat and bring the broth to a rolling boil. The broth should be bubbling vigorously.
6. 6Carefully add the prepared pelmeni to the boiling vegetable broth, being careful not to overcrowd the pot. You may need to cook them in batches. Stir gently to prevent them from sticking to the bottom of the pot. Cook for 5-7 minutes, or until the pelmeni float to the surface and the filling is cooked through. The meat filling should no longer be pink inside.
7. 7Using a slotted spoon, carefully remove the cooked pelmeni from the pot. Serve the pelmeni immediately while they are hot.

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