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Chicken pelmeni with kefir dough

Prep Time 1 hour
Cook Time 30 minutes
Dough resting 30 minutes
Total Time 2 hours
Servings 4 servings
Print the recipe

Ingredients

Kefir dough

  • 360 g all-purpose flour Set aside extra flour for dusting.
  • 200 g plain milk kefir Use unsweetened milk kefir.
  • 2 egg yolks
  • ½ tsp baking soda
  • 2 pinches salt

Chicken filling

  • 360 g ground chicken Thigh meat makes a juicier filling; breast meat also works.
  • 2 onions Peel and finely chop.
  • 2 tbsp vegetable oil For sautéing the onions.
  • 2 tbsp fresh parsley Finely chopped; fresh dill also works.
  • 1 tsp salt
  • ¼ tsp ground black pepper

For boiling

  • plain water Use plenty to give the dumplings room to move.
  • salt Add to the cooking water to taste.

You will need

  • Mixing bowls
  • Sieve
  • Rolling pin
  • Round cutter or glass with a 5 cm rim
  • Frying pan
  • Large pot
  • Slotted spoon
  • Thin-probe food thermometer
  • Tray

Instructions

Make and cook the dumplings

  • Sift the flour into a bowl, then mix in the baking soda and the salt for the dough.
  • Add the kefir and egg yolks and knead until the dough is firm and smooth but still pliable.
  • Cover the dough and let it rest at room temperature for 30 minutes.
  • While the dough rests, sauté the chopped onions in vegetable oil until soft and golden. Spread them on a plate and let them cool before adding them to the chicken.
  • Mix the chicken, cooled onions, chopped parsley, salt and black pepper until combined. Refrigerate the filling, taking out only a small portion at a time as you shape the dumplings.
  • On a lightly floured surface, roll out a portion of dough thinly and cut into circles 5 cm across. Keep the rest of the dough covered. Gather the scraps and roll them out again.
  • Put about 1 tsp of filling in the centre of each circle, leaving the edges clear. Fold in half and pinch the curved edge firmly shut.
  • Bring the two corners together and pinch to make an ear-shaped dumpling. Place the dumplings in a single layer on a floured tray. Cover and refrigerate each full tray while you finish the rest.
  • Cook the dumplings in batches in boiling salted water, stirring gently to prevent sticking. Once they float and the water returns to a boil, keep it at a gentle boil for 5–7 minutes. For each batch, lift out one of the largest dumplings and insert a thin thermometer probe into the centre of the filling. Continue cooking if it has not reached 74°C (165°F).
  • Use a slotted spoon to lift out the cooked dumplings, drain and serve hot.
    • Limit the total time raw filling and uncooked dumplings spend out of the refrigerator to under 2 hours, or under 1 hour when the temperature is above 32°C (90°F).

Storage and safety

To freeze uncooked pelmeni, space them out on a floured tray and freeze until firm, then transfer to bags. Keep at −18°C (0°F) or below for up to 3 months for best quality. Boil without thawing, allowing extra time as needed for the filling to reach 74°C (165°F). Put cooked leftovers in shallow containers and refrigerate at 4°C (40°F) or below within 2 hours, or within 1 hour if the temperature is above 32°C (90°F). Eat within 3–4 days and reheat the centre of the filling to 74°C (165°F).