Pelmeni (Russian Dumplings)
Hand‑shaped meat‑filled dumplings boiled until tender, served with butter and sour cream – a comforting staple of Russian home cooking.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Combine the meat, onion, garlic, salt, pepper and nutmeg in a bowl; mix until a smooth paste forms.
-
Step 2 of 6
In a separate bowl whisk the flour, egg and cold water into a stiff dough, then knead briefly until smooth; let rest 10 minutes.
-
Step 3 of 6
Roll the dough thin on a floured surface and cut 6 cm (2‑inch) circles with a cutter or glass.
-
Step 4 of 6
Place a teaspoon of meat filling in the centre of each circle, fold and pinch the edges tightly to seal the dumplings.
-
Step 5 of 6
Bring a large pot of salted water to a gentle boil, drop in the pelmeni and stir lightly; when they rise to the surface, simmer another 3–4 minutes.
-
Step 6 of 6
Remove with a slotted spoon, drizzle with melted butter and serve hot with a dollop of sour cream.
Notes from the kitchen
If pork is unavailable, use ground chicken or turkey; add a splash of vodka to the dough for extra tenderness. Leftovers keep refrigerated for 2 days or freeze uncooked for up to 2 months.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
