Pelmeni (Russian Meat Dumplings)
Classic Siberian dumplings filled with seasoned minced meat, boiled until tender and served with butter, sour cream, or broth. The unleavened dough is rolled thin and sealed into a characteristic ear shape.
Ingredients
- 500 gwheat flour
- 1 egg
- 210 mlcold water
- 0.5 tspsalt
- 1 tbspvegetable oil
- 500 gminced meat
- 2 onions
- 60 mlcold water
- 0.5 tspsalt
- 0.25 tspblack pepper
- butter and sour cream for serving
Method
- Mix flour and salt in a bowl. Add egg, cold water, and vegetable oil. Knead into a firm, elastic dough for 10–15 minutes. Cover with film and rest for 30–40 minutes.
- Mix minced meat with finely chopped onions, salt, pepper, and cold water (or milk). Knead the filling for 5–7 minutes until uniform.
- Roll the dough 1–2 mm thin. Using a glass or round cutter (5–6 cm), cut out circles.
- Place 0.5–1 tsp of filling in the center of each circle. Fold in half and firmly pinch the edges, then join the two tips together to form the characteristic ear shape. Place on a floured board.
- Bring a large pot of salted water to a boil. Drop in the pelmeni. After they float, cook for another 5–7 minutes. Remove with a slotted spoon.
- Serve hot with butter, sour cream, and fresh herbs.
FAQ
Yes — this is actually the traditional way to store them. Freeze in a single layer on a floured tray until solid, then transfer to a bag. Cook directly from frozen, adding 3–4 extra minutes to the boiling time.
A mix of pork and beef (roughly 50/50) with onion, salt, and pepper is the traditional Russian filling. Some recipes add a little water or broth to the meat mixture to keep it juicy after cooking.
Three classic options: with sour cream (most popular), with vinegar and black pepper (Siberian style), or in broth as a soup. Melted butter with dill is another traditional choice. Mustard is for those who like it spicier. In restaurants pelmeni are often served in a ceramic pot with broth and fresh herbs. For drinks — kvass or a shot of vodka. Never serve pelmeni with ketchup in front of Russian guests — it's considered a culinary crime.
Cook in well-salted boiling water with a drop of oil. Stir gently after adding them to the pot to prevent them settling on the bottom. Serve immediately or toss in butter.
Yes — a basic dough of flour, water, and salt (without eggs) is also traditional and results in a slightly firmer texture. Rest the dough for at least 30 minutes for easier rolling.
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Comments (3)
Тесто получилось отличное, тонкое и не рвётся. Но фарш суховат — надо было добавить больше лука или немного воды. В следущий раз исправлю
Магазинные пельмени и домашние — это два разных блюда, которые случайно называются одинаково. Фарш должен быть с луком, пропущенным через мясорубку, а не нарезанным. Тесто — тонкое до просвечивания. И варить надо в подсоленной воде с лавровым листом, а не просто в кипятке как сосиски.
Drop pelmeni into a full rolling boil and give the pot one stir straight away so nothing sticks to the bottom. Once they float, count 5–7 more minutes and lift them out — overcooked pelmeni turn soft and split at the seam.