Entree: Russia – Bashkir & Ural Region – Уральские пельмени ➤ Uralskiye pel'meni (Meat-filled boiled dumplings from the Ural and Bashkir region)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 5 min

Cook 10 min

Additional 30 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 1/2 cups (420 g) all-purpose flour
- 1 large (1 3/4 oz (50 g)) egg
- 3/4 cup (180 ml) cold water, plus extra as needed
- 1 tsp (6 g) fine salt for dough
- 1 lb (454 g) mixed ground beef and pork, about 50/50
- 1 medium (about 6 oz (170 g)) yellow onion, finely chopped
- 2 cloves (about 0.21 oz (6 g)) garlic, minced
- 1 tsp (5 g) fine salt for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg (optional)
- 2 tbsp (30 ml) vegetable oil for pan-sweating onions
- Salt for cooking water, about 2 tbsp (30 g)
- 2 bay leaves for cooking water
- 4 tbsp (56 g) unsalted butter for serving
- 1 cup (240 g) sour cream for serving
- 1 tbsp (15 g) white vinegar or to taste for serving (optional)
- Fresh dill or chives, chopped, for serving (optional)

Show original ingredient measurements

- 3 1/2 cups (420 g) all-purpose flour
- 1 large (50 g) egg
- 3/4 cup (180 ml) cold water, plus extra as needed
- 1 tsp (6 g) fine salt for dough
- 1 lb (454 g) mixed ground beef and pork, about 50/50
- 1 medium (about 170 g) yellow onion, finely chopped
- 2 cloves (about 6 g) garlic, minced
- 1 tsp (5 g) fine salt for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg (optional)
- 2 tbsp (30 ml) vegetable oil for pan-sweating onions
- Salt for cooking water, about 2 tbsp (30 g)
- 2 bay leaves for cooking water
- 4 tbsp (56 g) unsalted butter for serving
- 1 cup (240 g) sour cream for serving
- 1 tbsp (15 g) white vinegar or to taste for serving (optional)
- Fresh dill or chives, chopped, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine flour and 1 tsp (5 ml) salt in a large bowl. Make a well, add the egg and 3/4 cup (180 ml) cold water; mix until a shaggy dough forms. Knead on a floured surface about 8–10 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Meanwhile, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and sweat until translucent and soft, about 6–8 minutes. Remove from heat and let cool slightly.
3. In a bowl, combine ground meat, cooled onion, minced garlic, 1 tsp (5 ml) salt, pepper, and nutmeg if using. Mix until evenly combined; do not overwork the meat. Keep filling chilled.
4. Roll rested dough into a thin sheet about 1/16 inch (2 mm) thick. Cut into 2-inch (5 cm) rounds using a cutter or glass. Place about 1 tsp (5–7 g) of filling in the center of each round.
5. Fold each round in half to form a semicircle, pressing the edges to seal. Bring the two corners together and pinch to form the traditional pelmeni shape. Place formed pelmeni on a lightly floured tray.
6. Bring a large pot of water to a rolling boil. Add 2 tbsp (30 g) salt and 2 bay leaves. Add pelmeni in batches, stirring gently to prevent sticking. Boil until they float and then cook 3–5 minutes more for fully cooked meat.
7. Remove with a slotted spoon and transfer to a warmed serving dish. Add a pat of butter to melt over the hot dumplings and serve with sour cream and a splash of vinegar if desired. Garnish with chopped dill or chives.
8. Leftovers can be cooled and frozen on a tray, then stored in a freezer bag for up to 3 months. Reheat by boiling straight from frozen for 6–8 minutes.

1. Combine flour and 1 tsp salt in a large bowl. Make a well, add the egg and 3/4 cup cold water; mix until a shaggy dough forms. Knead on a floured surface about 8–10 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium heat. Add the chopped onion and sweat until translucent and soft, about 6–8 minutes. Remove from heat and let cool slightly.
3. In a bowl, combine ground meat, cooled onion, minced garlic, 1 tsp salt, pepper, and nutmeg if using. Mix until evenly combined; do not overwork the meat. Keep filling chilled.
4. Roll rested dough into a thin sheet about 1/16 inch (2 mm) thick. Cut into 2-inch (5 cm) rounds using a cutter or glass. Place about 1 tsp (5–7 g) of filling in the center of each round.
5. Fold each round in half to form a semicircle, pressing the edges to seal. Bring the two corners together and pinch to form the traditional pelmeni shape. Place formed pelmeni on a lightly floured tray.
6. Bring a large pot of water to a rolling boil. Add 2 tbsp (30 g) salt and 2 bay leaves. Add pelmeni in batches, stirring gently to prevent sticking. Boil until they float and then cook 3–5 minutes more for fully cooked meat.
7. Remove with a slotted spoon and transfer to a warmed serving dish. Add a pat of butter to melt over the hot dumplings and serve with sour cream and a splash of vinegar if desired. Garnish with chopped dill or chives.
8. Leftovers can be cooled and frozen on a tray, then stored in a freezer bag for up to 3 months. Reheat by boiling straight from frozen for 6–8 minutes.