Servings: 150

Weight Watcher Smart Points: 1

Preparation Time: 60 Minutes

Cooking Time: 10 Minutes

Ready In: 70 Minutes

Ingredients

  • 2 sticks of butter
  • 2 eggs
  • 6 cups of flour
  • 1 garlic clove, minced
  • 2½ lbs of ground meat, I prefer pork
  • 1 head napa cabbage, finely chopped (about 4 cups)
  • 2 onions, finely chopped
  • 2 teaspoon pepper
  • 1 tsp of salt
  • 2 cups of water
  • 6 Tablespoons of water

Instructions

  1. In a medium pot, bring the water and butter to a boil.Add the salt and two cups of flour all at once.Mix vigorously with a wooden spoon.Take off the heat, cool slightly and add the eggs.Add the remaining four cups of flour.Mix until combined.Cover, and set aside, letting the dough rest for about 20 minutes.Melt butter in a skillet
  2. Add the onions and cook for about 5-7 min, until tender and starting to turn slightly golden.Add garlic and cook for about 30 seconds.Add to the ground meat.Add the cabbage
  3. It should be cut very finely.Add the salt, pepper and water and mix to combine.Roll out the dough into a thin sheet.Cut out 3 inch circles, using a biscuit cutter or a cup.Place 1 heaping Tablespoon of meat in the center
  4. Fold it in half.Pinch the edges together, making sure not to have any air remain.Take hold of the corners and pinch them together.Sprinkle flour on a wooden board and arrange pelmeni in a single layer on top of the flour.Place in the freezer for 20-30 min, until the pelmeni are hard.Transfer the pelmeni in a ziptop bag and store in the freezer.Add 1 bay leaf, 3-5 peppercorns to a pot of water
  5. Season with salt and bring to a boil.Add the pelmeni, (no need to thaw) and cook just until the pelmeni float to the top, about 5 min
  6. Make sure not to overcook them.Serve with butter, sour cream, vinegar, fresh herbs, etc.

Leave a Comment