Small hand-folded dumplings stuffed with seasoned ground meat, boiled and served with butter and sour cream.
Pelmeni are Russia's answer to the dumpling, distinguished from ravioli or pierogi by their small size, thin dough and a distinctive fold that leaves a little ring or 'ear' shape. A mix of ground beef and pork, seasoned simply with onion, salt and pepper, is the traditional filling, kept plain so the dough and broth carry as much of the flavor as the meat. The dough is rolled thin, cut into rounds, filled with a small spoonful of meat, and sealed tightly, since any gap lets the filling leak into the cooking water. Traditionally, families made huge batches in Siberian winters and froze them outdoors in sacks, a practice that gave rise to pelmeni's reputation as the original frozen convenience food, centuries before commercial freezers existed. Boiled until they float and the dough turns tender, pelmeni are served simply β with melted butter, a dollop of sour cream, or a splash of vinegar β letting the dumplings themselves take center stage.
Serves 6
Mix flour, egg, cold water and salt into a firm dough. Knead 5-6 minutes until smooth, then rest covered for 30 minutes.
Combine ground beef, pork, grated onion, ice water, salt and pepper until the mixture is well blended and slightly loose.
Roll the dough thin on a floured surface, about 1/16 inch, and cut into 2.5-inch rounds.
Place a small teaspoon of filling in the center of each round, fold in half, seal the edges tightly, then bring the two corners together and pinch to form the classic ring shape.
Seal the edges firmly and press out any air pockets β a poorly sealed pelmeni will burst open in the boiling water.
Bring a large pot of salted water to a boil. Add the pelmeni in batches and cook 6-8 minutes until they float and the dough is tender.
Drain and toss with melted butter, then serve with sour cream on the side.
Seal every dumpling tightly and press out air pockets before boiling; a weak seal is the most common cause of pelmeni bursting open.
Keep the filling slightly loose with a splash of ice water β a dry, dense filling makes the dumplings tough.
Freeze extra pelmeni on a tray before bagging them; this keeps them from sticking together in the freezer.
Use all beef or add lamb to the filling for a different flavor profile.
Serve in a bowl of hot beef broth instead of draining, for a soup-like presentation.
Make a vegetarian version with mushrooms and onion instead of meat.
Freeze uncooked pelmeni on a tray until solid, then transfer to a bag β they keep up to 3 months and can be boiled straight from frozen, adding 2-3 extra minutes.
Pelmeni are believed to have originated in the Ural and Siberian regions, likely influenced by dumpling traditions carried along trade routes from Central Asia and China. Siberian families historically made them in bulk during winter and stored them frozen outdoors for months at a time.
Yes β this is actually the traditional way to store them; freeze uncooked dumplings on a tray first so they don't stick together, then bag them for up to 3 months.
It's usually rolled too thick or too dry β roll it thinner and keep a bit of extra water on hand to dab the edges before sealing.
The seal wasn't tight enough β pinch the edges firmly and make sure no filling or air is trapped at the seam before dropping them in the pot.
Per serving (260g / 9.2 oz) Β· 6 servings total
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