Pelmeni

About This Recipe

Pelmeni (пельмени) are the dumplings of Siberia, Russia's answer to China's wontons and Italy's tortellini, and one of the most beloved comfort foods in Russian culture. The dough is a simple, unleavened pasta-like mixture that is rolled thin and cut into circles, each one filled with a mixture of minced pork and beef seasoned with onion, garlic and black pepper, then hand-folded into a distinctive crescent and ear shape. Pelmeni are traditionally made in large communal batches in autumn, flash-frozen on the windowsill in the Siberian winter, and stored as an instant meal throughout the cold months. Boiled in salted water or stock, they are served with a lavish dollop of smetana, melted butter and a grinding of black pepper, or sometimes with a splash of vinegar. Making pelmeni is a family ritual — children learn to fold from an early age, and the person who finds the one filled with pepper or a coin is said to have good luck.

Ingredients

Serves 6

• 300 gplain flour(plus extra for dusting)
• 1egg
• 120 mlwater(cold)
• 0.5 teaspoonsalt
• 250 gminced pork
• 150 gminced beef
• 1 mediumonion(grated or very finely minced)
• 2 clovesgarlic(minced)
• 1 teaspoonblack pepper
• 1 teaspoonsalt(for filling)
• 150 mlsmetana or sour cream(to serve)
• 30 gbutter(to serve)

Instructions

1. 1

   Make the dough

   Combine the flour and salt in a bowl. Beat the egg with the cold water and pour gradually into the flour, mixing until a rough dough forms. Turn out and knead for 8–10 minutes until smooth and elastic — the dough should not be sticky. Wrap in cling film and rest for 30 minutes.

   Cold water helps keep the dough tight and easy to roll thin without tearing.

2. 2

   Make the filling

   Combine the minced pork, minced beef, grated onion, garlic, salt and black pepper in a bowl. Mix thoroughly until the filling is homogeneous. Refrigerate until needed. The filling should be well seasoned and slightly loose — cold fat from the meat will set it as it is boiled.

3. 3

   Roll and cut the dough

   Divide the dough into three portions. Roll each portion very thin — about 2mm — on a lightly floured surface. Cut out circles using a 7–8cm round cutter or a glass.

4. 4

   Fill and fold

   Place a level teaspoon of filling in the centre of each circle. Fold the dough over to form a half-moon, pressing the edges together firmly to seal with no air pockets inside. Bring the two bottom corners together and press to form the traditional pelmeni ear shape.

   Seal the edges properly — any leaks during boiling will cause the filling to escape and the dough to become waterlogged.

5. 5

   Boil the pelmeni

   Bring a large pot of well-salted water to a boil. Add the pelmeni in batches — do not overcrowd. Stir gently to prevent sticking. Boil for 6–8 minutes from when they float to the surface. They are ready when the dough is cooked through and slightly translucent.

6. 6

   Serve

   Remove with a slotted spoon and drain briefly. Toss immediately with melted butter to prevent sticking. Serve in deep bowls topped with a generous spoonful of smetana and a grinding of black pepper. Pass extra sour cream and vinegar at the table.

Variations

• •

  Boil pelmeni in rich beef broth instead of water for a more flavourful result — serve in the broth as a soup.

• •

  Pan-fry leftover cooked pelmeni in butter until golden and crisp on the outside.

• •

  Siberian hunters traditionally added wild game — elk, venison or wild boar — to the filling.

Storage

Uncooked pelmeni freeze perfectly for up to 3 months. Spread on a tray to freeze individually before transferring to bags. Cook directly from frozen.

Frequently Asked Questions