Pelmeni - Boiled Russian Gyoza in Soup

Name: Pelmeni - Boiled Russian Gyoza in Soup
Yield: 25 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 90 ml Milk; 30 ml Water; 1 Egg; 1/3 tsp Salt; 250 grams ★Ground pork; 1/2 medium ★Onion; 1 clove ★Garlic; 1 dash ★Parsley; 4 grams ★Salt; 1 dash ★Pepper; 1 Vegetable soup

cookpad.japan @cookpad_jp

I'm currently going through a gyoza/dumpling phase.

Let the dough rest for 30 minutes. Cover with plastic wrap or a tightly wrung moistened kitchen towel after rolling it out with a rolling pin. Recipe by greenta

I'm currently going through a gyoza/dumpling phase.

Let the dough rest for 30 minutes. Cover with plastic wrap or a tightly wrung moistened kitchen towel after rolling it out with a rolling pin. Recipe by greenta

cookpad.japan @cookpad_jp

I'm currently going through a gyoza/dumpling phase.

Let the dough rest for 30 minutes. Cover with plastic wrap or a tightly wrung moistened kitchen towel after rolling it out with a rolling pin. Recipe by greenta

I'm currently going through a gyoza/dumpling phase.

Let the dough rest for 30 minutes. Cover with plastic wrap or a tightly wrung moistened kitchen towel after rolling it out with a rolling pin. Recipe by greenta

Saved

Ingredients

25 servings

200 gramsBread (strong) flour
90 mlMilk
30 mlWater
1Egg
1/3 tspSalt
250 grams★Ground pork
1/2 medium★Onion
1 clove★Garlic
1 dash★Parsley
4 grams★Salt
1 dash★Pepper
1Vegetable soup

Saved

Steps

1

In a bowl, mix milk, water, egg, and salt.
2

In a separate bowl, add the bread flour and Step 1 gradually.
3

Once the dough is cohesive and doesn't stick to your hands, knead for 4-5 minutes. Cover the bowl with plastic wrap and let rest in the fridge for 30 minutes.
4

Meanwhile, make the filling. Grate or mince the onion and garlic, combine with the ★ ingredients in a bowl and mix well.
5

Dust your workspace, roll out the dough into a log and quarter. Cut each quarter into 6 pieces to form the skin. Cover the other pieces of dough as you work.
6

Dust the dough with flour and roll it out to the size of commercial gyoza skin.
7

Spoon the filling on top and wrap. Fold the dough in half, then stick the edges together to form a circle. If you're having difficulty, use water as glue to secure.
8

Drop the pelmeni into a large pot of boiling water. Once they rise to the surface, cook for another 1-2 minutes. Scoop and transfer to plates.
9

I served the pelmeni in a bowl of soup prepared separately. You could serve it with a dollop of sour cream or topped with garlic butter.