Classics · Russian

Pelmeni

Name: Pelmeni
Prep time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 400 g Wheat flour; 1 szt Egg; 180 ml Water (for dough); 1 łyżeczka Salt (for dough); 500 g Pork-beef mince; 1 szt Onion; 2 szt Garlic clove; 3 łyżka Water (for filling); 1 łyżeczka Salt (for filling); 0.5 łyżeczka Ground black pepper; 50 g Butter; 200 g Sour cream 18%; 1 łyżka Dill (chopped)

Time

+ 0h 30' chilling

Diff.

medium

Kcal

580

/ serving

Servings

Gather 13 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 07

Knead the dough

400 g

1 szt

180 ml

1 łyżeczka

Pour wheat flour (400 g) into a large bowl, add salt (for dough) (1 łyżeczka). Make a well in the middle, crack in egg (1 szt) and pour in water (for dough) (180 ml). Mix with a spoon until combined, then turn out onto the counter and knead by hand for 8 minutes until smooth and springy.

Tip

Pelmeni dough must be firmer than pierogi dough — otherwise it falls apart during cooking. If it sticks to your hands, add a spoonful of flour.

Step 02 of 07

Rest the dough

Wrap the dough in cling film and leave on the counter for 30 minutes. This relaxes the gluten so the dough rolls out easily.

Step 03 of 07

Prepare the filling

500 g

1 szt

2 szt

3 łyżka

1 łyżeczka

0,5 łyżeczka

Grate onion (1 szt) on a fine grater — it should be almost a pulp. Press garlic clove (2 szt) through a garlic press. In a bowl mix pork-beef mince (500 g), grated onion, garlic, water (for filling) (3 łyżka), salt (for filling) (1 łyżeczka) and ground black pepper (0,5 łyżeczka). Mix with your hands for a minute.

Tip

Water in the filling is the key to juicy pelmeni — during cooking it turns into broth inside each dumpling.

Step 04 of 07

Roll out and cut

400 g

Divide the dough into 4 parts. Roll each to 2 mm thick, keep the rest under cling film so it doesn't dry out. Cut circles with a glass 6-7 cm in diameter. Re-roll scraps into a ball and use again.

Step 05 of 07

Shape the pelmeni

500 g

Place a teaspoon of pork-beef mince (500 g) on each circle. Fold in half and seal the edges carefully — they must be airtight, otherwise juice will leak during cooking. Then bend the dumpling into an arc and press the two corners together firmly.

Tip

If the edges won't stick, dampen them with a finger dipped in water. Wet dough sticks instantly.

Step 06 of 07

Cook the pelmeni

1 łyżeczka

Bring a large pot of water to a boil, salt generously. Drop pelmeni in batches — not all at once or they'll stick together. Stir gently right after adding. Cook 7 minutes from when they float to the surface.

Warning

Pelmeni are done when they've floated and bobbed for several minutes. Undercooking means raw meat inside.

Step 07 of 07

Serve

50 g

200 g

1 łyżka

Drain the pelmeni and transfer to plates. Melt butter (50 g) and pour it over the dumplings. Add a spoonful of sour cream 18% (200 g) on the side and sprinkle with dill (chopped) (1 łyżka).

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

Favourite