Pelmeni
пельмени
Small Siberian meat dumplings historically suited to freezing in cold climates. They are commonly served with butter, sour cream, or broth.
About this dish
Small Siberian meat dumplings historically suited to freezing in cold climates. They are commonly served with butter, sour cream, or broth. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Russian pork and beef pelmeni
Dough
- 300 g all-purpose flour
- 1 egg
- 110-130 ml water
- 1/4 tsp salt
Filling
- 200 g ground pork
- 200 g ground beef
- 1 small onion (80 g), very finely minced
- 3 tbsp cold water
- 1/2 tsp salt
- 1/2 tsp black pepper
Serve
- 30 g butter
- 150 g sour cream
- 2 tbsp chopped dill
- 1
Dough: 300 g all-purpose flour; 1 egg; 110-130 ml water; plus the remaining ingredients listed for this component. Knead dough ingredients, using enough water to form a firm smooth dough; cover and rest 30 minutes. Start with the lower water quantity and draw flour into the liquids gradually. Knead until firm and smooth, then cover tightly during the rest.
- 2
Filling: 200 g ground pork; 200 g ground beef; 1 small onion (80 g), very finely minced; plus the remaining ingredients listed for this component. Mix all filling ingredients and refrigerate. Mince onion and aromatics finely. Stir until meat absorbs the liquid and holds a cohesive mound, then cover and refrigerate.
- 3
Roll dough thin and cut 6 cm circles. Add 2 tsp filling, fold in half and press shut. Join the crescent tips into little rings. Roll in small batches about 1 mm thick, keeping unused dough covered. Leave the rim free of filling, press out air and seal before joining the tips. Put on a lightly dusted tray, not piled together.
- 4
Serve: 30 g butter; 150 g sour cream; 2 tbsp chopped dill. Boil in batches 7-9 minutes, until skins are tender and ground meat reaches 71°C/160°F. Drain, toss with butter and serve with sour cream and dill. Use enough water for circulation and stir once gently. Time from the return to a gentle boil, not from the first floating dumpling. Test a tender wrapper and cooked center before draining and gently adding the measured butter and toppings.
Note
Keep raw filling cold and dough covered. Floating alone does not prove the meat is cooked.