Chicken pelmeni is one of the best ground chicken recipes. These homemade dumplings are best served tossed in butter and topped with sour cream or a drizzle of vinegar and freshly cracked pepper.
In a mixer bowl fitted with a hook attachment, combine 2 cups milk, 1 egg, 1 tsp salt, and 3 cups of flour. Mix on low speeds until thoroughly combined.
Add 2 more cups of flour and mix to combine. Add 1/2 cup room temperature butter and knead until a smooth dough that doesn't stick to the sides of the bowl forms. Cover with kitchen towel and let rest for j to 1 hour, at room temperature.
Put the 2 lbs chicken thighs (about 12 pcs), 2 tsp garlic powder, 2 tsp pepper, 2 tsp salt and the 1 fresh onion (if using) through the meat grinder or through the food processor and pulse, and then process to create filling.
Work with one section at a time and roll the dough thin on a very lightly floured surface. The dough should be just slightly larger than the size of your pelmeni mold (if using).
Dust the pelmeni mold with flour and place the dough on top. Fill each cavity of the mold with about 1 tsp of the filling. Then add a second layer of rolled out dough on top.
Go over it with a roller firmly, sealing the two layers of dough together. Continue to press and roll with the roller until you can see edges of the pelmeni mold through. Invert the mold and shake out the pelmeni onto a very lightly floured surface. Continue until all dough and filling are used.
Divide dough into 4. Work with one piece at a time, keep the rest covered.
Roll 1 piece on a lightly floured surface then use an inverted glass or a 3 inch cookie cutter to cut out circles. Collect the scraps between cutouts and add them together, rolling back out. Keep adding all scraps throughout the process. Fill each circle with about 2 tsp of filling.
Fold each circle in half then seal the edges together by pressing them firmly. Bring the two ends together and pinch them together, creating the iconic pelmeni shape.
Freeze the pelmeni on a well-floured baking sheet for about 3-4 hours. Then transfer to a ziplock bag and store in the freezer for up to 1 month. When ready to cook, do not thaw, just add frozen pelmeni to boiling water & follow the instructions below.
Bring 4 quarts water & about 2 tablespoons salt to a boil over high heat. Once boiling, cook the Russian dumplings in batches of 20 – 25 by dropping them into the water & immediately stirring with a spoon to prevent them from sticking.
From the time the water comes to a boil again (and the pelmeni have floated to the top), cook for 5 minutes, or until they are soft, but still hold together. Remove one and taste it to make sure they're soft and cooked through. Do not overcook, or the dough will lose its filling.
While cooking, add 1 tablespoon of butter to a large bowl. Remove pelmeni from the water with a colander, allowing all of the water to drip off before adding them to the bowl.
Let the Russian dumplings sit over the butter for about a minute, then carefully shake to coat in butter. This will prevent them from sticking to each other & add extra flavor.
To serve: Serve with a dollop of sour cream or a drizzle of distilled white vinegar and freshly ground black pepper.
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