Country – Russian 🇷🇺

Paleo – Skip the dough making steps in order to stay Paleo. When I make this, I make a whole serving of just the filling for myself and guests who want to be “good,” and I serve the dough version to those who are having a cheat meal 😉. You can use Paleo or gluten free flour; however, it will be a tad chewy, which is why my family recommends a quick fry in bacon grease before serving. Also, the dough needs butter which is also not Paleo. The filling is really good and honestly, I think the dough takes away from it.  If you skip the dough, mix this with cauliflower rice for a more filling meal. 😄

FODMAP – In a dish like this, I found that the onion isn’t just about the flavor but the texture, so I replace it with celery. 👍

Macros – I make this with ground pork 🐖 and turkey. 🦃 This is normally made with beef 🥩 and pork, but my macros can’t handle that much fat in one meal especially if I make it with dough and then fry it in bacon grease.

Servings & Ingredients

Servings – This totally depends on who you’re feeding. 😂 I say 6 servings for the nutritional numbers.

Ingredients –

For the dough:
3 cups of Paleo or gluten-free all-purpose flour
1 cup of water
1 egg
¼ cup of butter
1 teaspoon of salt

For the filling:
1 pound of ground beef
1 pound of ground pork or turkey, your choice
4 tablespoons of fresh parsley
3 tablespoons of fresh dill

Dash of salt to personal preference

Dash of red pepper flakes is optional but not traditional
1 medium yellow onion add to step *omit for low FODMAP
4 cloves of garlic add to step *omit for low FODMAP

FODMAP folks-use celery, finely diced

Steps for the dough –

1-Using a large mixing bowl, add the flour, butter, and salt and rub together using a spatula or your hands. Once all the large clumps are gone, add the egg and mix. Then slowly add a little bit of water at a time as you mix it in as you go.  Once mixed, cover it and set it aside for at least 30 minutes.

2-Using a large frying pan, saute the finely diced garlic and onion if using.  Then ground the meat. Transfer it to a mixing bowl and add the finely chopped parsley and dill along with salt and red peppers (if using).

3-Only work with a quarter of the dough at a time.  Leave the rest covered.  Flour your working area then roll out the dough to a thin layer.  Using a round cutter (or the top side of a glass), cut the dough and place a spoonful of meat into the center.  Gently fold the dough over and pinch the edges together, folding them at the corners, making a half moon shape.

4-Using a large sauce pan, boil water with a few bay leaves for extra flavor.  Drop about 10 at a time and stir immediately to prevent sticking to the bottom.  The pelmeni are done when they float, roughly 5 to 10 minutes. Start the first batch at 7 minutes and go from there. Remove from the water and serve hot.

5-Optional, use a medium size frying pan, add bacon grease and fry both sides of the pelmeni. Serve hot.

For serving – optional to add a diary-free sour cream. I suggest a chive almond-based one. A Paleo mayonnaise is also good.🥚

Helpful hints – If you don’t want to spend the time making the pelmeni but still want the dough, you can make it a top crust.  The texture changes, but it saves you SO much time!⏱ Use a large frying pan to barely cook the meat, then transfer it to a casserole pan.  Add the seasonings and half a cup of broth (any kind).  Place the dough over the top and bake it at 350° for 15-20 minutes until the dough is to your liking.  It’s all cooked so it depends on how you like the texture.

Nutrition Facts

Calories – 660
Protein – 38
Carbohydrates – 50
Fat – 33

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