Gluten-Free Pelmeni (Russian Dumplings)

Ingredients

• about 225 g Ground pork
• about 225 g Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup Water
• 2 cups Gluten-free all-purpose flour blend
• 3/4 cup Water (for dough)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 225 g ground pork, about 225 g ground beef, 1 medium onion (finely chopped), 2 cloves garlic (minced), 1 tsp salt, and 1/2 tsp black pepper. Add the 1/4 cup water and mix everything together thoroughly with your hands or a spoon until well combined.
2. 2In a separate bowl, combine the 2 cups gluten-free all-purpose flour blend and the 3/4 cup water for the dough. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until the dough is smooth and elastic. If the dough feels too sticky, add a little more gluten-free flour, a tablespoon at a time. If it feels too dry, add a little more water, a teaspoon at a time.
3. 3Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of the dough very thinly, about 0.1588 cm thick. Use a round cutter, about 5.08 cm in diameter, or a knife to cut out small circles from the dough.
4. 4Place 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 to seal, ensuring no air is trapped inside. Then, bring the two corners of the half-moon together and pinch them to form the traditional pelmeni shape.
5. 5Repeat step 3 and 4 with the remaining dough and filling. Place the formed pelmeni on a lightly floured baking sheet or plate, making sure they do not touch each other.
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, approximately 100°C.
7. 7Carefully add the pelmeni to the boiling water, ensuring not to overcrowd the pot; cook in batches if necessary. Stir gently to prevent them from sticking to the bottom. Cook for 5-7 minutes, or until the pelmeni float to the surface and the meat filling is cooked through. The cooked pelmeni will appear slightly puffed and tender.
8. 8Remove the cooked pelmeni from the pot using a slotted spoon and serve immediately. They are best enjoyed hot, perhaps with a drizzle of broth.

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