Caramelized Onion and Idaho® Potato Russian Pelmeni

Ingredients:

Dough Ingredients*:  
  • 1 large egg, lightly beaten
  • ⅔ cup water
  • ½ teaspoon salt
  • 2 cups all-purpose flour, plus extra
Filling Ingredients:  
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1–2 medium Idaho® Russet potatoes
  • 4-ounces (½ cup) mild ground sausage
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 dry bay leaves, optional
  • 1 teaspoon whole black peppercorns, optional

Directions:

Dough Directions*:
  1. Combine egg, water and salt in a large bowl. Mix in flour. Place dough on a flat, flour coated surface. Sprinkle more flour (about 1/8 cup) on top and knead in with hands (lightly coat hands with oil to prevent sticking, fold dough in half, then push down to combine). Repeat process, adding a little more flour if necessary, just until dough no is no longer sticky.
  2. Use a rolling pin to roll into a flat, ⅛-inch thick round circle. Cut roughly 2.25-inch diameter circles out with round cookie cutter (or top of a glass).
Filling and Cooking Directions:
  1. Heat olive oil in large non-stick pan or skillet to medium heat; add onions. Cook, stirring often for 10–15 minutes, until translucent and browned. Place in a medium bowl.
  2. Peel and cube potatoes. Pulse in a food processor until minced into very small pieces**. Should be 1-½ cups minced. Add minced potato, uncooked sausage, salt and pepper to onions. Mix together.
  3. Scoop roughly 2 teaspoons of uncooked filling into center of each dough circle. Fold in half and press edges flat to create a strong seal. Bend both ends together and press to seal into a crescent shape.
  4. Boil water in a large pot. Add bay leaves, peppercorns, and 1–2 teaspoons salt to water for extra flavor. Place prepared pelmeni into water and reduce heat to a low boil. Cook 10–15 minutes, until potato and sausage filling is cooked through. Drain and serve with optional toppings, such as sour cream and green onions.

Notes:

Time Saving Tip: *Look for fresh pre-made pasta dough sheets in specialty grocery stores. You can skip the dough making part of the recipe. Simply cut circles out of dough and follow filling directions.
**If you do not have food processor, you can shred potatoes with a cheese grater.

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Yield: 50 pelmeni

Source:
Matthew Ivan
Food Blogger
Plating Pixels

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