Russian
Siberian-Style Pelmeni
Small Russian dumplings filled with beef, pork, onion, garlic, and pepper.
6 servings · 110 minutes prep · 20 minutes cook
Ingredients
Dough
- 4 cups, plus more for dusting
- 1 1/2 tsp
- 2 large
- 1 cup, warm
Filling
- 12 oz, 85/15
- 12 oz
- 1 medium, grated
- 1 clove, grated, optional
- 1/4 cup
- 2 tsp
- 1 tsp, freshly ground
Serving
- 4 tbsp, melted
- 1 cup, for serving
- 2 tbsp, optional, for serving
Directions
Make Dough and Filling
- Mix all purpose flour and . Add egg and water, then knead for 8 to 10 minutes, until smooth and firm.
- Cover and rest for 45 minutes.
- Mix ground beef, ground pork, yellow onion, garlic, cold water, , and black pepper until cohesive but not dense.
Shape Pelmeni
- Roll a portion of dough to about 1/16 inch thick. Cut 2 1/2-inch rounds.
- Place about 1 teaspoon filling in each round. Fold into a half-moon, seal firmly, then bring the corners together and pinch.
- Place shaped pelmeni on a floured tray. Repeat with remaining dough and filling.
Boil and Serve
- Bring a large pot of salted water to a gentle boil. Add pelmeni in batches and stir once to prevent sticking.
- Cook for about 4 to 5 minutes after they float, until the ground-meat filling reaches {{temperature:160°F}}; cut open a test dumpling if needed to place the thermometer in the center.
- Toss with unsalted butter and serve with sour cream and vinegar if desired.
