Entree: Russia – Arctic North – пельмени pelmeni (dumplings)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- Dough:
- 3 cups (360 g) all-purpose flour
- 2 large eggs
- 1/2 cup (120 ml) warm water
- 1 tsp (6 g) salt
- Filling:
- 1 lb (454 g) ground reindeer or venison (or substitute ground beef)
- 8 oz (225 g) ground pork
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 1 clove garlic, minced (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) cold water or beef broth (to moisten filling)
- For cooking and serving:
- 2 tbsp (30 g) unsalted butter
- 8 oz (225 g) sour cream
- Additional salt for boiling water
- Freshly ground black pepper to taste
- Vinegar or mustard, for serving (optional)

Instructions

1. Combine 3 cups (360 g) flour and 1 tsp (6 g) salt in a large bowl. Make a well, add 2 large eggs and 1/2 cup (120 ml) warm water, and mix until a shaggy dough forms.
2. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover and rest at room temperature for 30 minutes.
3. Meanwhile prepare the filling: in a bowl, mix 1 lb (454 g) ground reindeer (or beef), 8 oz (225 g) ground pork, 1 small chopped onion (approx. 85 g), 1 minced garlic clove (if using), 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, and 2 tbsp (30 ml) cold water or broth. Combine thoroughly to a sticky, cohesive mixture.
4. Roll the rested dough thin (about 1/16–1/8 inch / 2–3 mm) and cut into 2-inch (5 cm) circles using a cutter or glass.
5. Place about 1 tsp (5–7 g) of filling in the center of each circle. Fold into a half-moon and pinch edges tightly to seal; bring the two corners together and pinch to form the classic pelmeni shape. Repeat until all filling is used.
6. Bring a large pot of salted water to a rolling boil. Add pelmeni in batches, stirring gently so they don’t stick. Boil for 4–6 minutes after they float, or until the dough is tender and filling is cooked through.
7. Remove with a slotted spoon, drain briefly, and toss with 2 tbsp (30 g) unsalted butter. Serve hot with sour cream 8 oz (225 g), freshly ground black pepper, and optional vinegar or mustard at the table.
8. To freeze: place uncooked pelmeni on a baking sheet in a single layer until firm, then transfer to a freezer bag. Cook from frozen, adding 1–2 minutes to the boiling time.