Entree: Russia – St. Petersburg & Northwest – Пельмени ➤ Pel'meni (Small Russian boiled meat dumplings traditionally served with butter, sour cream, or vinegar)
Serving Size: 4
Approximate Time
Prep
40 min
Cook
10 min
Additional
30 min
Total
55 min
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 large eggs (approx. 100 g)
- 1/2 cup (120 ml) cold water
- 1 tsp (5 g) fine salt, plus extra for boiling
- 1 tbsp (15 ml) vegetable oil
- 8 oz (225 g) ground pork
- 8 oz (225 g) ground beef
- 1 medium onion, finely chopped (approx. 150 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) cold water (for filling)
- 2 tbsp (30 g) unsalted butter (for serving)
- 1 cup (240 ml) sour cream (for serving)
- Fresh dill or chopped parsley for garnish (optional)
Instructions
1. In a large bowl combine flour and 1 tsp fine salt. Make a well, add eggs, 1/2 cup cold water, and 1 tbsp oil. Mix until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic. Wrap and rest 30 minutes.
2. Meanwhile prepare the filling: in a bowl mix ground pork, ground beef, chopped onion, minced garlic, 1 1/2 tsp kosher salt, black pepper, and 2 tbsp cold water. Mix thoroughly until slightly sticky.
3. Roll dough into a long rope about 1/4 inch (6 mm) thick and cut into pieces. Roll each piece into a thin circle about 2 1/2 inches (6–7 cm) diameter. Place about 1 tsp (5–7 g) filling in the center of each circle.
4. Fold each circle over the filling to form a half-moon and pinch edges to seal. Bring the two corners together and pinch to form the classic pelmeni shape; repeat with remaining dough and filling.
5. Bring a large pot of salted water to a rolling boil. Add pelmeni in batches to avoid crowding. Stir gently to prevent sticking. When they float, cook 3–5 minutes longer until filling is cooked through.
6. Remove with a slotted spoon, drain briefly, and toss with butter. Serve hot with sour cream and a sprinkle of fresh dill or parsley, and optional vinegar or melted butter at the table.
