Russian Pelmeni

we all connect over our shared love of boiled dough stuffed with a filling of sorts, which is what makes dumplings so universal. And while there are many types of dumplings native to different parts of the former Soviet Union, Siberia’s claim to fame is the Siberian pelmeni.

Total time- 3hr 10min

Preparation time- 100min

Cook time- 60min

Servings- 8 servings

Ingredients-

For the dough-

• 2 large eggs, room temperature
• 2/3 cup tepid water
• 1 tablespoon vegetable oil
• 1/2 teaspoon kosher salt
• 3 1/4 cups (460 grams) all-purpose flour, divided, plus more for dusting

For the fillings-

• 1 large onion, finely grated
• 8 ounces ground lean pork
• 8 ounces ground beef chuck
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground back pepper, plus more for serving

For servings-

• Melted butter
• Red wine vinegar
• Sour cream

Direction-

Make the dough-

• Gather the ingredients.
• In a food processor, pulse to combine eggs, water, oil, salt, and half of the flour.
• Add remaining flour and process until a smooth dough forms.
• Turn out dough onto a lightly floured surface and knead for about 5 minutes or until it is no longer sticky
• Wrap in plastic wrap and let rest for 30 minutes. The dough can be refrigerated at this point until ready to roll.

Make the fillings-

• Gather the ingredients.
• In a medium bowl, combine onion, ground pork, ground beef, salt, and pepper and stir until thoroughly mixed.
• Refrigerate, covered, until ready to use.

Form the pelmeni-

• Cut dough into 8 equal pieces, about 3 to 3 1/4 ounces each
• Keep the rest covered while you roll one piece of dough into a finger-width cylinder
• Cut dough into 10 pieces
• Roll each of the 10 pieces into a 2-inch circle
• Spread 1 teaspoon of filling on the circle, almost to the edges
• Pick up the circle and fold to create a half-moon
• Pinch edges together, making sure there is no trapped air that could cause them to explode when cooking
• Place formed pelmeni on a parchment-lined baking sheet. Repeat with remaining dough and filling

Cook the pelmeni-

• Bring a large saucepan of salted water to boil. Drop 10 pelmeni into the boiling water
• When pelmeni rise to surface, boil an additional 1 to 2 minutes
• Remove dumplings from water with a slotted spoon and transfer to a covered dish to keep warm. Repeat with remaining dumplings
• Serve boiled dumplings with melted butter, red wine vinegar, black pepper, and sour cream, if desired. 

Recipe video-