Entree: Russia – Cossack Cuisine – пельмени ➤ pelmeni (Small filled meat dumplings boiled and served with butter or sour cream)

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 45 min

Cook 8 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1 cup (240 ml) cold water
- 1 tsp (6 g) salt for dough
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium onion, approx. 6 oz (170 g), finely grated or very finely chopped
- 2 garlic cloves, minced
- 1.5 tsp (9 g) kosher salt for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter, for serving
- 1 cup (240 g) sour cream, for serving
- 2 tbsp (30 ml) white vinegar or to taste, for serving (optional)
- Water for boiling

Instructions

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

1. In a large bowl, combine flour and 1 tsp (5 ml) salt. Make a well, add eggs and water, and mix until a rough dough forms. Knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. Wrap and rest 30 minutes.
2. Meanwhile prepare the filling: in a bowl, combine ground pork and ground beef, grated onion, minced garlic, 1.5 tsp (7.5 ml) salt and 1/2 tsp (2.5 ml) pepper. Mix thoroughly until well blended and slightly tacky; refrigerate until ready.
3. Roll dough thinly (about 1/16 inch (2 mm)). Use a 2–2.5 inch (5–6 cm) round cutter to cut circles. Place about 1 tsp (5–7 g) of filling in the center of each circle, fold and pinch to seal into a half-moon or round dumpling, ensuring edges are tightly sealed.
4. Bring a large pot of salted water to a rolling boil. Add pelmeni in batches so they have room to move. Stir gently to prevent sticking. When they float, boil 3–5 minutes more until cooked through.
5. Remove with a slotted spoon, drain briefly and toss with butter. Serve hot with sour cream and a splash of vinegar if desired.
6. To freeze: arrange uncooked pelmeni on a tray to freeze solid, then transfer to a sealed bag. Cook from frozen, adding 1–2 minutes to boiling time.

1. In a large bowl, combine flour and 1 tsp salt. Make a well, add eggs and water, and mix until a rough dough forms. Knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. Wrap and rest 30 minutes.
2. Meanwhile prepare the filling: in a bowl, combine ground pork and ground beef, grated onion, minced garlic, 1.5 tsp salt and 1/2 tsp pepper. Mix thoroughly until well blended and slightly tacky; refrigerate until ready.
3. Roll dough thinly (about 1/16 inch / 2 mm). Use a 2–2.5 inch (5–6 cm) round cutter to cut circles. Place about 1 tsp (5–7 g) of filling in the center of each circle, fold and pinch to seal into a half-moon or round dumpling, ensuring edges are tightly sealed.
4. Bring a large pot of salted water to a rolling boil. Add pelmeni in batches so they have room to move. Stir gently to prevent sticking. When they float, boil 3–5 minutes more until cooked through.
5. Remove with a slotted spoon, drain briefly and toss with butter. Serve hot with sour cream and a splash of vinegar if desired.
6. To freeze: arrange uncooked pelmeni on a tray to freeze solid, then transfer to a sealed bag. Cook from frozen, adding 1–2 minutes to boiling time.