Pelmeni
Pelmeni are considered one of Russia's signature dishes, though their origins remain disputed: some culinary historians link them to the Finno-Ugric peoples of the Ural region, whose word for "ear bread" (pel nyan) is said to have given the modern name, while others point to their resemblance to Central Asian manti, brought along the Silk Road. In Siberia, tradition called for the whole family to gather in winter and shape thousands of pelmeni at once, which were then frozen outdoors in sacks or crates kept on the porch, ready to be boiled straight from frozen, a handful at a time, throughout the winter. The key to a good filling is mixing at least two kinds of meat — usually beef and pork — for a balance of flavor and juiciness; a single meat is seen as the lesser version. Pelmeni differ from their Ukrainian cousins, vareniki, in having thinner dough and no potato or cheese filling, remaining almost exclusively a meat dish.
Signature ear-shaped fold
The dough is pinched into a half-moon, then its two pointed corners are pressed together into the ear shape that gives pelmeni their name.
Two-meat filling
Beef and pork are mixed together with grated onion, giving the filling more juiciness and depth than either meat alone.
Made in huge batches, frozen raw
Traditionally an entire family shapes hundreds at once and freezes them outdoors in winter, ready to boil straight from frozen for months.
Sour cream and butter on top
Served simply, with a generous spoonful of sour cream, a pat of butter melting over the top, and fresh dill.
Ingredients 4 servings
- 3 cups (400g) all-purpose flour, plus extra for dusting
- 1 large egg
- 1 cup (240ml) cold water
- 1/2 tsp salt, for the dough
- 250g ground beef
- 250g ground pork
- 1 small onion, finely grated and squeezed of excess juice
- 1 tsp salt, for the filling
- 1/2 tsp black pepper
- 2 tbsp cold water, for the filling
- 1 bay leaf and a few black peppercorns, for the boiling water
- Sour cream and fresh dill, to serve
How to make it
- 1MAKE THE DOUGH: Mix the flour, egg, water and salt into a smooth, firm dough, kneading about 8 minutes until it stops sticking to your hands.
- 2Wrap in plastic and let it rest 30 minutes at room temperature.
- 3STIR TOGETHER THE FILLING: In a bowl, combine the beef, pork, grated onion, salt, pepper and the 2 tablespoons of cold water, mixing with your hand until sticky and well bound.
- 4ROLL OUT THE DOUGH: On a floured surface, roll the dough out thin, about 2mm, and cut circles with a glass or a round cutter, roughly 7cm across.
- 5SHAPE THE DUMPLINGS: Place a small teaspoon of filling in the center of each circle, fold into a half-moon pressing the edges shut, then bring the two pointed corners together and pinch to form the classic ear shape.
- 6BOIL THE WATER: Bring a large pot of salted water to a boil, then add the bay leaf and peppercorns.
- 7DROP IN THE PELMENI: Cook in batches so they don't crowd, stirring gently at first so nothing sticks to the bottom, until they float to the surface and then 2-3 minutes more.
- 8SERVE: Serve piping hot with a generous spoonful of sour cream, a pat of butter, and fresh dill scattered on top.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
