Entree: Russia – Eastern Siberia – Пельмени ➤ Pel'meni (Small meat-filled boiled dumplings from Siberia, typically served with sour cream or butter)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 10 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt, for dough
- 1 large egg, approx. 1.8 oz (50 g)
- 1/2 cup (120 ml) warm water, plus more if needed
- 1 tbsp (15 ml) vegetable oil
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 0.6 oz (18 g)
- 1 tsp (5 g) kosher salt, for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg (optional)
- 4 quarts (3.8 L) water, for boiling
- 1 bay leaf
- 2 tbsp (28 g) unsalted butter, for serving (optional)
- 1 cup (240 g) sour cream or Russian smetana, for serving
- 2 tbsp (8 g) fresh dill, chopped, for garnish (optional)

Instructions

1. Combine flour and 1 tsp salt in a large bowl. Whisk the egg with warm water and oil, then pour into the flour and mix until a rough dough forms. Knead on a lightly floured surface until smooth, about 8–10 minutes. Cover and rest 30 minutes.
2. Meanwhile make the filling: mix ground beef and ground pork with chopped onion, minced garlic, 1 tsp salt, black pepper, and nutmeg until evenly combined. Keep chilled.
3. Roll the rested dough into a thin sheet about 1/16 inch (1.5 mm) thick. Cut into 2-inch (5 cm) circles with a cookie cutter or glass.
4. Place about 1 tsp (5–7 g) of filling in the center of each circle. Fold the dough over into a half-moon, press the edges firmly to seal, then join the two corners together to form the traditional tortellike shape. Repeat until all filling is used.
5. Bring 4 quarts (3.8 L) water with the bay leaf to a rolling boil in a large pot. Add pelmeni in batches, stirring gently to prevent sticking. Cook until they float and the meat is cooked through, about 5–7 minutes per batch.
6. Using a slotted spoon, transfer cooked pelmeni to a serving dish. Toss with butter if desired or briefly pan-fry in butter over medium heat for a golden crust.
7. Serve hot with sour cream and sprinkle with chopped dill. A splash of vinegar or black pepper is traditional for some families.