PB& J Pelmeni

By stancec44

This is essentially a pasta dough, with a little extra tenderness from the water. You can make it by hand, but then you have to knead it for like 25 minutes, so I highly recommend doing this in your stand mixer.

Ingredients

• For the dough
• For the dough
• For the dough
• 3 1/2 3 1/2 1/2 cups bread flour (you can sub all purpose)
• 3 1/2 3 1/2 1/2 cups bread flour (you can sub all purpose)
• 3 1/2 3 1/2 1/2 cups bread flour (you can sub all purpose)
• 1 1 1 tablespoon kosher salt
• 1 1 1 tablespoon kosher salt
• 1 1 1 tablespoon kosher salt
• 1 1 1 large egg, beaten
• 1 1 1 large egg, beaten
• 1 1 1 large egg, beaten
• 3/4 3/4 2 cup plus 2 tablespoons cold water
• 3/4 3/4 2 cup plus 2 tablespoons cold water
• 3/4 3/4 2 cup plus 2 tablespoons cold water
• Basic peanut butter filling
• Basic peanut butter filling
• Basic peanut butter filling
• 8 8 8 ounces natural creamy peanut butter, at room temperature
• 8 8 8 ounces natural creamy peanut butter, at room temperature
• 8 8 8 ounces natural creamy peanut butter, at room temperature
• 8 8 8 ounces whole milk ricotta
• 8 8 8 ounces whole milk ricotta
• 8 8 8 ounces whole milk ricotta
• You’ll also need one jar of the jam, jelly or preserves of your choice.
• You’ll also need one jar of the jam, jelly or preserves of your choice.
• You’ll also need one jar of the jam, jelly or preserves of your choice.
• Peanut butter mix-ins
• Peanut butter mix-ins
• Peanut butter mix-ins
• 1 Zest of one lime and 1 teaspoon of red pepper flakes (pairs well with ginger jam)
• 1 Zest of one lime and 1 teaspoon of red pepper flakes (pairs well with ginger jam)
• 1 Zest of one lime and 1 teaspoon of red pepper flakes (pairs well with ginger jam)
• 2 2 2 teaspoons curry powder (pairs with mango chutney)
• 2 2 2 teaspoons curry powder (pairs with mango chutney)
• 2 2 2 teaspoons curry powder (pairs with mango chutney)
• 2 2 2 teaspoons cinnamon (pairs with apple butter)
• 2 2 2 teaspoons cinnamon (pairs with apple butter)
• 2 2 2 teaspoons cinnamon (pairs with apple butter)
• 1 1 1 tablespoon honey (pairs with a small piece of fresh banana)
• 1 1 1 tablespoon honey (pairs with a small piece of fresh banana)
• 1 1 1 tablespoon honey (pairs with a small piece of fresh banana)
• 1 1 1 tablespoon Sriracha (pairs with coconut jam)
• 1 1 1 tablespoon Sriracha (pairs with coconut jam)
• 1 1 1 tablespoon Sriracha (pairs with coconut jam)

Details

Servings 100
Adapted from myrecipes.com

Preparation

Step 1

In the bowl of your stand mixer fitted with a dough hook, blend the flour and salt, then add the egg. Turn the mixer on low and slowly drizzle in the water. Once you have a dough ball, turn the mixer to the second speed and let knead for 10 full minutes. Wrap the dough in plastic wrap and set aside at room temp for at least an hour.

Filling:
Mix two basic ingredients in a small bowl till completely blended, then set aside. Can add mix-ins as desired.

Assemble

1. Cut your dough into 8 equal pieces, and keep the pieces you aren’t working with under a damp towel or plastic wrap so they don’t dry out. Roll a piece of dough just slightly larger than the pelmenitsa, I don’t need flour when I do this on my counters, but if yours stick, you can lightly flour your board. Drape it loosely over the top of the mold. Press gently so that you can see where all the divots are. Fill each divot with 1 scant teaspoon TOTAL of your fillings, being careful not to get filling where the sealing edges are. I use a piping bag for the jam or jelly and put those down first, then I roll little balls of the peanut butter filling and put them on top. Use about a scant 1/2 teaspoon of jam and a scant 1/2 teaspoon of peanut butter. DON'T OVERFILL OR THE PELMENI WILL NOT SEAL.

Roll out a second sheet of dough. If you did not have to flour your dough, just lay it gently over the top of your filled mold. If you did flour your dough, spritz the dough lightly with water before laying it damp side down over your filled mold. Press gently all over to get the dough settled, then using your rolling pin, roll firmly over the mold to cut and seal your dumplings. Flip the mold over onto a parchment lined sheet pan and using your thumb, very gently push the pelmeni out onto the paper. Separate any that are stuck together along a seam, and then repeat until your dough is gone.

If you want to freeze them for later use, freeze them solid on the sheet pan and then stash in Ziploc bags. Cook from frozen.