Pasta
Pelmeni
Siberian meat dumplings, small and plump, boiled and served with butter, sour cream and dill.
- 85 min75 prep · 10 cook
- HardDifficulty
- 660 kcalper serving
Ingredients
4 servings
- Plain flour400 g
- Egg1
- Water180 ml
- Minced beef250 g
- Minced pork250 g
- Onion1
- Bay leaves2
- Butter40 g
- Sour cream, to serveto taste
- Dill, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Knead the flour, egg, water and a pinch of salt into a smooth dough. Cover and rest.
- 2
Mix the meats with the grated onion, salt, pepper and 3 tbsp cold water.
- 3
Roll the dough thin, cut 5 cm rounds and put a little filling on each.
- 4
Fold into half-moons, seal, then join the two corners to make little rings.
- 5
Boil in salted water with the bay leaves until they float, then 3 minutes more.
- 6
Drain, toss with butter and serve with sour cream and dill.
Tips and questions
- How are pelmeni different from pierogi?
- Pelmeni are smaller, thinner-skinned and almost always filled with raw meat, while pierogi are larger and often vegetarian.
- Can I freeze them?
- Yes, that’s how Siberians always kept them. Freeze on a tray, then bag, and boil from frozen.
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