Go Back

Chefs’ Choir: Chef Anastassia Batsoula-Deuel’s Russian Pelmeni

Image

At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Chef Anastassia Batsoula-Deuel’s Mama's Russian Pelmeni

Makes about 80 dumplings

I grew up watching my mom and grandma cooking & baking at home. It was a special treat on the weekends to be able to join in. We would sit down and make a large batch of pelmeni (Russian meat dumplings) everyone joined in. It was a time of comfort and conversation. After freezing a batch for later, we would boil and get ready for feast. Nothing better than home made pelmeni with dollops of sour cream, butter, and broth. I hope to continue the tradition with our little one as she grows up! 

Ingredients

  • 2 lb ground meat, we do a 1:1 mix of either, pork and chicken, pork and beef, or chicken and turkey
  • 1 medium onion finely chopped
  • 2-3 garlic cloves, finely chopped
  • 1/4 bunch parsley finely chopped
  • Salt & pepper to taste
  • 2 packages of frozen dumpling wrappers, defrosted
  • Butter & sour cream (for serving)

Equipment

  • Small bowl of water for sealing edge of wrapper
  • Sheet tray dusted with flour for ready made dumplings
  • Large pot of salted boiling water

Directions

  1. In a large bowl, mix the ground meats, chopped onion, garlic, parsley, salt, and pepper with your hands until well-combined.
  2. Place the meat mixture in the middle of a wrapper, wet the edge with your finger, and fold over the sides into a half-moon shape. Next pinch the edges together to secure the filling inside, use more water if necessary. Connect the two corners together. Place on sheet tray and repeat until you have no dough or meat mixture left.
  3. Bring a large pot of salted water to boil, you can add a bay leaf and some black peppercorns for flavor. Add as many pelmeni as you want to cook, and freeze the rest on the sheet tray before transferring them to a bag to have, for a quick homemade dinner. Once they float to the top, about 5-7 mins (frozen ones will take a few minutes longer), they are ready to be taken out. Drain the pelmeni, saving some liquid to use as a broth if you’d like. Add nobs of butter and serve with a side of sour cream. Enjoy!

Related Posts

No records found for the
search criteria entered.