Pelmeni

Siberian Pelmeni (Пельмени)

Tender thin dumplings filled with a juicy mix of minced pork and beef, boiled and served with sour cream, butter, or vinegar. A Siberian classic that freezes beautifully for winter.

Prep

60 min

Cook

10 min

Total

70 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •300 g (2½ cups) all-purpose flour, plus more for dusting
• •1 large egg
• •150 ml (⅔ cup) cold water, adjust as needed
• •salt, ½, for dough
• •250 g (9 oz) minced pork, not too lean
• •250 g (9 oz) minced beef, chuck or brisket
• •1 medium onion, finely grated or minced, about 150 g
• •black pepper, ½, freshly ground, or to taste
• •1 tsp salt, for filling, or to taste
• •2 tbsp water, cold, for filling binding
• •100 g (½ cup) sour cream, for serving
• •30 g (2 tbsp) butter, melted, for serving (optional)
• •2 tbsp white vinegar, for serving (optional)

Steps

1. 1 Make the dough: In a large bowl, combine 300 g flour and ½ tsp salt. Make a well, add the egg and 150 ml cold water. Mix with a fork, then knead on a floured surface for 8–10 minutes until smooth and elastic. Cover with a damp towel and rest 30 minutes at room temperature.
2. 2 Make the filling: In a bowl, combine 250 g minced pork, 250 g minced beef, the grated onion, 1 tsp salt, ½ tsp black pepper, and 2 tbsp cold water. Mix vigorously with a spoon or your hands until the mixture is homogenous and slightly sticky. Cover and refrigerate while the dough rests.
3. 3 Divide the rested dough in half. Roll one half out on a floured surface to about 2 mm thickness (1/16 inch). Use a 5–6 cm (2–2½ inch) round cutter to stamp out circles. Gather scraps, re-knead, and re-roll.
4. 4 Place a small teaspoon of filling (about 5–7 g) in the center of each circle. Fold the dough over to form a crescent, press the edges to seal, then bring the two pointed ends together and pinch to form the classic pelmeni shape. Repeat with the remaining dough and filling. Place finished pelmeni on a floured tray, not touching.
5. 5 Boil the pelmeni: Bring a large pot of salted water (about 3 litres) to a rolling boil. Drop in pelmeni in batches (about 15–20 at a time) to keep the water bubbling. Stir gently. Cook until they float to the surface, then cook 2–3 minutes more. The filling is fully cooked when the internal temperature of a pelmeni reaches 71°C (160°F) — taste one to confirm doneness.
6. 6 Serve hot with sour cream, melted butter, or a splash of vinegar. If you have extra, freeze them on a tray, then transfer to a bag; boil from frozen, adding 2–3 minutes to the cooking time.