Russian Chicken PelmeniIngredientsFor the dough:2/3 cup buttermilk1 Tbsp sour cream2 cups warm water

Russian Chicken PelmeniIngredientsFor the dough:2/3 cup buttermilk1 Tbsp sour cream2 cups warm water2 large eggs½ Tbsp salt7 cups + about 6 Tbsp unbleached all-purpose flour, plus more to dustFor the Chicken Filling:1 ¾ lb ground chicken thigh (leave the fat on if grinding it yourself)¾ tsp salt¼ tsp ground black pepper2 Tbsp Cooking Oil, or mild olive oil1 medium onion, finely chopped3 garlic cloves, pressed2 Tbsp chopped fresh parsleyIngredients/ Ideas for Toppings:Butter, meltedSour cream, vinegar, ketchupFresh dillInstructionsMaking the Dough:Using the whisk attachment on medium speed, beat together: ⅔ cup buttermilk, 1 tbsp of sour cream, 2 cups warm water, 2 eggs and ½ Tbsp salt until well blended.Using the dough hook, mix in 4 cups flour. Mix on speed 2 until well blended.Add 3 more cups of flour one cup at a time, allowing the dough to become well blended with each cup.Add the rest of the flour 1 tbsp at a time, until the dough is no longer sticking to the the bowl (I used an additional 6 Tbsp flour). Once dough is no longer sticking to the bowl, continue to mix 5 min. (Total mixing time is about 20-25 minutes from the time you first start adding flour). Your dough should be soft and elastic. Cover your dough with plastic wrap or a tea towel until ready to use.The Chicken Filling:Heat 1 Tbsp oil in a medium skillet over med/high heat. Add chopped onion and saute until golden and soft (4-5 min) Add garlic and saute another minute then remove from heat.Mix together: ground chicken, sauteed onion and garlic, ¾ tsp salt, ¼ tsp black pepper and 2 Tbsp chopped parsley. A handy tip: The KitchenAid is very useful for mixing ground meat so your fingers don’t turn into popsicles if your meat is cold.Using a Pelmeni Mold:Cut off about tennis-ball-size chunks of dough, place over a smooth, lightly floured surface and roll out into a circle that is wider than your mold. .Lightly flour your mold and place rolled dough over the mold. Fill each pocket of the mold with ½ tsp of your filling.(Make your husband) Roll out another chunk of dough and place over the mold.Use a rolling pin to role over the top of the second layer of dough on your mold; working from the center - outwards until the pelmeni are well-defined.Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board. If you find any rebel pelmeni with open edges, pinch them to seal or the meat may float out while cooking.Shaping Pelmeni by hand:Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.Place 1 tsp pelmeni filling in the center,Fold the dough in half over the meat and pinch the edges tightly to seal the dough.You should have a half-moon shape. Pinch the two corners together to form your classic ravioli shape.Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and cook (see instructions below) or place in the freezer.Freezing Pelmeni:Once they are fully frozen, transfer to large ziploc bags and freeze them for lazier days.Cooking Pelmeni:Bring a pot of water to boil (add 1 Tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add fresh or FROZEN (do not defrost) pelmeni and return to a boil. They should float to the top, then boil for 3 minutes longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite). -- source link

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