Entree: Russia – Moscow & Central Russia – Пельмени ➤ Pel'meni (Small Russian meat-filled dumplings boiled and often finished in butter, served with sour cream)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (420 g) all-purpose flour
- 2 large eggs (approx. 100 g)
- 1/2 cup (120 ml) warm water
- 1 tsp (6 g) fine salt, plus 1 tsp (6 g) for filling
- 1 tbsp (15 ml) neutral oil
- 1 lb (450 g) mixed ground pork and beef (approximately 50/50)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1/2 tsp (1 g) ground black pepper
- 1/8 tsp (0.5 g) ground nutmeg (optional)
- 8 cups (2.0 L) water or light broth for boiling
- 1 bay leaf (optional)
- 2 tbsp (30 g) unsalted butter for serving
- 1 cup (240 g) sour cream for serving
- 2 tbsp (8 g) fresh dill, chopped, for garnish (optional)

Instructions

1. Combine flour and 1 tsp salt in a bowl, make a well, add eggs, oil, and warm water; mix and knead into a smooth elastic dough, about 8–10 minutes. Wrap and rest 30 minutes.
2. Meanwhile, mix the ground meat, chopped onion, minced garlic, 1 tsp salt, black pepper, and nutmeg until evenly combined.
3. Roll dough thin on a floured surface (about 1/16 inch / 2 mm). Cut into 2.5 inch (6 cm) rounds. Place about 1 tsp (5–7 g) filling in the center of each round, fold to form a half-moon and pinch edges; bring corners together and seal to form traditional pelmeni shape.
4. Bring 8 cups (2.0 L) water or broth to a rolling boil with the bay leaf, add a little salt. Drop pelmeni in batches, stirring gently to prevent sticking. Cook until they float and are tender, about 5–7 minutes.
5. Remove with a slotted spoon and place in a warmed serving dish. Toss with butter until melted. Serve immediately with sour cream and chopped dill. Optionally, pan-fry boiled pelmeni in a little butter until golden for extra texture.