Gluten-Free & Dairy-Free Pelmeni (Russian Dumplings)

Instructions

1. 1In a large bowl, combine the about 225 g ground pork, about 225 g ground beef, 1 onion (finely chopped), 2 cloves garlic (minced), 1 egg, 1 tsp salt, and 0.5 tsp black pepper. Mix everything together with your hands or a spoon until it is evenly combined.
2. 2In a separate medium bowl, whisk together the 1.5 cups tapioca flour, 0.5 cup potato starch, and 1 tsp xanthan gum until well blended. This is your dry dough mixture.
3. 3Gradually add the 0.75 cup warm water to the dry dough mixture while stirring. Continue mixing until a cohesive dough forms. Turn the dough out onto a clean surface and knead it for about 3-5 minutes until it is smooth and elastic.
4. 4Lightly dust your work surface with a small amount of tapioca flour. Roll out the dough thinly, about 0.1588 cm thick. Use a round cookie cutter or the rim of a small glass (about 5.08-7.62 cm in diameter) to cut out circles from the dough. Gather any scraps, re-roll, and cut more circles until all the dough is used.
5. 5Place about 1 teaspoon of the meat filling in the center of each dough circle. Fold the dough circle in half over the filling to create a half-moon shape. Pinch the edges firmly together to seal, then bring the two corners of the half-moon together and pinch them to create the traditional pelmeni shape. Repeat with all the dough circles and filling.
6. 6Fill a large heavy-bottomed pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat. Carefully add the pelmeni to the boiling water, making sure not to overcrowd the pot (cook in batches if necessary).
7. 7Cook the pelmeni for 5-7 minutes, or until they float to the surface and the filling is cooked through. The filling is done when it reaches an internal temperature of 71°C.
8. 8Using a slotted spoon, carefully remove the cooked pelmeni from the pot. Serve the pelmeni immediately while hot. Top with the 1 cup dairy-free sour cream and sprinkle with the 2 tbsp fresh dill, chopped.

Substitutions

Related Guides