Pelmeni
Siberian-style Russian dumplings — thin, elastic dough pinched around a juicy pork-and-beef filling, boiled until they float and served with soured cream and melted butter. Russian families make them by the hundred and freeze them for winter.
Ingredients
Ingredients
- 500 g plain flour
- 1 egg
- 200 ml cold water, for the dough
- 1 tbsp sunflower oil
- 2.5 tsp salt, plus extra for the cooking water
- 250 g minced pork
- 250 g minced beef
- 1 large onion, finely grated
- 60 ml ice-cold water, for the filling
- 0.5 tsp black pepper, ground
- 2 bay leaves
- 50 g butter
- 200 g soured cream, to serve
- 2 tbsp dill, chopped, to serve
Nutrition (estimated)
high confidenceRecipe total: 4442 kcal · P 200.8g · C 414.1g · F 216.6g
Estimated from 14 of 14 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Mix the flour with 1 tsp of the salt in a bowl, make a well, add the egg, cold water and oil, and bring everything together into a shaggy dough.
- 2Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, then wrap and rest for 30 minutes at room temperature so the gluten relaxes and the dough rolls out thin without springing back.
- 3Meanwhile, mix the pork, beef, grated onion with its juice, 1.5 tsp of salt and the pepper, then beat in the ice-cold water a little at a time until the filling is soft and sticky — the water turns to broth inside the dumpling and keeps it juicy.
- 4Divide the dough into four, keeping the rest covered, and roll one piece out on a floured surface to about 1.5 mm thick; cut out rounds with a 5–6 cm cutter or glass.
- 5Put a scant teaspoon of filling on each round, fold it into a half-moon and pinch the edges firmly to seal, pressing out any air, then bring the two corners together around your finger and pinch them to make the classic little ear shape.
- 6Lay the pelmeni on a floured tray without touching; at this point you can freeze them on the tray and then bag them for up to 3 months.
- 7Bring a large pot of water to the boil with the bay leaves, salt it well, then drop in the pelmeni in batches of about 30 and stir gently once so they do not stick.
- 8Once they float, cook for 3–4 minutes more (5–6 minutes from frozen) until the dough is tender and the filling is cooked through, then lift them out with a slotted spoon.
- 9Toss the hot pelmeni with the butter, scatter with dill and serve with plenty of soured cream on the side.
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Questions and answers
How long does Pelmeni take to make?
About 75 minutes: 60 min prep and 15 min cooking.
What ingredients do you need for Pelmeni?
14 ingredients: plain flour, egg, cold water, sunflower oil, salt, minced pork, minced beef, onion, ice-cold water, black pepper, bay leaves, butter and 2 more.
How many servings does this Pelmeni recipe make?
6 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Pelmeni?
About 740 kcal, with 33.5 g protein, 69 g carbohydrate and 36.1 g fat. This is an estimate from the ingredients, not a lab analysis.
What cuisine is Pelmeni?
Pelmeni comes from Russian cuisine.
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