Low Sodium Traditional Russian Pelmeni
Discover the charm of Low Sodium Traditional Russian Pelmeni, a delightful take on the classic comfort food from Russia, now tailored for a heart-healthy diet. These delicate dumplings are made with a tender, homemade dough filled with a flavorful blend of lean ground beef and pork, enhanced with aromatic onion, garlic, and optional fresh dill for an authentic touch. Each pelmeni is lovingly hand-shaped, then gently boiled in a low-sodium chicken broth until perfectly tender. This recipe retains all the rich, traditional flavors without the need for added salt, making it perfect for those seeking a lower-sodium option. Serve these warm, savory dumplings with a dollop of sour cream or a sprinkle of fresh dill for a delicious, wholesome meal that brings a taste of Russian cuisine to your table.
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Ingredients
- 3 cups All-purpose flour
- 1 piece Large egg
- 0.75 cups Water
- 1 tablespoon Vegetable oil
- 0.5 pounds Ground beef (lean, unsalted)
- 0.5 pounds Ground pork (lean, unsalted)
- 1 medium Onion (finely minced)
- 2 cloves Garlic (minced)
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Dill (fresh, finely chopped, optional)
- 4 cups Low-sodium chicken broth (for boiling)
Directions
Step 1
In a large mixing bowl, combine the flour and a pinch of black pepper. Make a well in the center.
Step 2
Crack the egg into the well, add water, and vegetable oil. Mix with a fork until a dough begins to form.
Step 3
Transfer the dough to a floured surface and knead for 8–10 minutes until the dough is smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
Step 4
In another bowl, combine the ground beef, ground pork, minced onion, garlic, black pepper, and dill (if using). Mix the filling thoroughly until evenly combined.
Step 5
Roll out the rested dough on a floured surface to a thin sheet, approximately 1/16 inch (2mm). Use a round cutter (about 3 inches in diameter) to cut circles from the dough.
Step 6
Place 1 teaspoon of the meat filling in the center of each dough circle. Fold the dough in half over the filling and press the edges together to seal, creating a half-moon shape. Pinch the two ends of the half-moon together to form a traditional pelmeni shape.
Step 7
Place the formed pelmeni on a floured tray to prevent sticking.
Step 8
Bring the low-sodium chicken broth to a gentle boil in a large pot.
Step 9
Add the pelmeni in batches to the boiling broth, making sure not to overcrowd the pot. Cook for 4–5 minutes or until the pelmeni float to the surface and the filling is cooked through.
Step 10
Use a slotted spoon to remove the pelmeni and serve hot with a dollop of sour cream, a sprinkle of fresh dill, or your favorite low-sodium condiment.
Nutrition Facts
| Serving size | (2127.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2723.3 |
| Total Fat 102.3g | 0% |
| Saturated Fat 33.9g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 544.3mg | 0% |
| Sodium 959.3mg | 0% |
| Total Carbohydrate 291.2g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 5.5g | |
| Protein 156.1g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 230.9mg | 0% |
| Iron 26.5mg | 0% |
| Potassium 2211.1mg | 0% |
Source of Calories