Pelmeni or Russian dumplings ( healthy version by Sasha Brown)
This recipe for Russian little meat dumplings — pelmeni or peljmeni — is traditionally filled with ground beef, pork, and sometimes lamb, and served with red-wine
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vinegar, black pepper and melted butter. Mushroom, sauerkraut and vegetable fillings exist in other regions.
2 large egg whites
2/3 cup water
3 1/4 cups oats bran
1 large finely grated onion
8 ounces lean ground turkey or chicken breast
M. Dash salt free seasoning
1/2 teaspoon pepper
To make the dough: In a food processor, combine egg whites, water, and half the oats bran. Add the remaining flour and process until a smooth dough forms. Turn out onto a lightly floured surface and knead for about 5 minutes or until no longer sticky. Wrap in plastic and let rest for 30 minutes. Dough can be refrigerated at this point until ready to roll.
To make the filling: In a medium bowl, combine onion, meats, seasoning and pepper until thoroughly mixed.
Cut dough into 8 equal pieces. Keep the rest covered while you roll one piece of dough into a finger-width cylinder. Cut this into 10 pieces. Roll each of the 10 pieces into a 2-inch circle. Spread 1 teaspoon of filling on the circle almost to the edges. Pick up circle and fold to create a half-moon, and pinch the edges together, making sure there is no trapped air which could cause them to explode when cooking. Place on a parchment-lined baking sheet.
Place a large saucepan of water on to boil. When you have made 10 pelmeni, drop them in the boiling water. When they rise to the surface, boil an additional 1-2 minutes (test a dumpling for doneness). Remove from water with a slotted spoon. Repeat with remaining dough and filling. Serve boiled dumplings.