Pelmeni

Nutrition · per serving

Steps

1. 1

   Make the dough: in a bowl, combine the plain flour and salt. Beat in the egg and 70 ml water, then mix until a shaggy dough forms. Knead for 6-8 minutes until smooth and fairly firm; if it feels sticky, dust very lightly with extra flour. Cover and let it rest 10 minutes so it rolls out more easily.

   180 g plain flour3 g salt1 medium egg70 ml water
2. 2

   While the dough rests, prepare the filling. Mix the beef mince, pork mince, very finely grated onion, cold water, salt, and black pepper until the mixture looks cohesive and slightly sticky. This brief mixing helps the filling stay juicy and hold together inside the dumplings.

   120 g beef mince120 g pork mince60 g onion, very finely grated20 ml cold water4 g salt1 g black pepper
3. 3

   Bring 2 litres of water and 10 g salt to a boil in a wide pot. Keep it at a steady boil while you shape the pelmeni.

   2 litres water10 g salt
4. 4

   Roll the dough on a lightly floured surface to about 1.5 mm thick. Cut out rounds about 6-7 cm across. Gather and reroll the scraps once. Keep the cut rounds covered so they do not dry out.

5. 5

   Place about 1 teaspoon of filling in the centre of each round. Fold into a half-moon, pressing out any trapped air and sealing the edges firmly. Then bring the two corners together and pinch to form the classic pelmeni shape. A tight seal is important so they do not open while boiling.

6. 6

   Boil the pelmeni in the salted water in 2 batches so the pot is not crowded. Stir gently after they go in to prevent sticking. Once they float, cook for 3-4 minutes more, until the filling is fully cooked and the wrappers are tender.

7. 7

   Lift the pelmeni out with a slotted spoon and toss immediately with the butter so they stay glossy and do not stick together.

   20 g butter
8. 8

   Serve hot with sour cream and a generous scattering of fresh dill.

   60 g sour cream8 g fresh dill, finely chopped

Origin & History

Pelmeni are a beloved dumpling from Russia, strongly associated with Siberia, where they were traditionally made in large batches and frozen outdoors for winter. Their likely roots connect to older Eurasian dumpling traditions, but they became deeply embedded in Russian home cooking as a practical, hearty staple.