Russian pelmeni — traditional Siberian dumplings with minced meat

Russian pelmeni are thin dough pockets filled with minced meat — a classic of Siberian cuisine, boiled and served hot with sour cream.

Ingredients

For the dough:

• 500 g wheat flour
• 1 egg
• 200 ml cold water
• 1 teaspoon salt
• 1 tablespoon sunflower oil

For the filling:

• 300 g minced beef
• 200 g minced pork
• 1 large onion, finely chopped
• 2 garlic cloves (optional)
• Salt and black pepper to taste
• 50 ml cold water (for juiciness)

To serve:

• Sour cream
• Fresh dill (optional)

Preparation

1. Prepare the dough: put the flour in a large bowl with the salt, add the egg, cold water and oil. Knead for 8–10 minutes until it becomes a soft, elastic dough. Cover with a kitchen towel and let it rest for 30 minutes.
2. Prepare the filling: in a bowl, mix the minced meat with the finely chopped onion, garlic, salt, black pepper and cold water until the mixture is homogeneous.
3. Roll out the dough: divide the dough into 3–4 parts and roll out thin sheets about 2–3 mm thick. With a glass about 7 cm in diameter, cut out dough circles.
4. Shape the pelmeni: place a teaspoon of filling in the center of each circle. Fold the circle in half and press the edges firmly. Then join the two ends of the half-circle together, giving the pelmeni its characteristic “ear” shape.
5. Boil the pelmeni: in a pot of boiling salted water, drop in the pelmeni in batches, without overcrowding the pot. When they float to the surface, boil for another 3–4 minutes, then remove with a slotted spoon.
6. Serve immediately while hot, with sour cream on top or on the side, sprinkled with fresh dill.

Preparation time: about 1 hour + 30 minutes dough rest

Cooking time: about 10 minutes

Servings: 4–6 people (about 60 pelmeni)