Pelmeni (Russian Meat Dumplings)
Tender hand-folded dumplings stuffed with a seasoned pork and beef filling, boiled and served with sour cream and dill. Plan ahead: the dough benefits from a 30-minute rest before rolling.
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup cold water
- 1/2 tsp salt (for dough)
- 12 oz ground pork
- 8 oz ground beef (80/20)
- 1 small yellow onion, finely grated
- 2 cloves garlic cloves, minced
- 1 tsp salt (for filling)
- 1/2 tsp black pepper, freshly ground
- 2 tbsp salt (for boiling water)
- 1/2 cup full-fat sour cream
- 2 tbsp fresh dill, roughly chopped
- 2 tbsp unsalted butter
Instructions
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1
Make the dough: combine 2 cups all-purpose flour and 1/2 tsp salt (for dough) in a large bowl. Make a well, add 2 large eggs and 1/2 cup cold water, and mix until a shaggy dough forms. Knead on a floured surface for 8 minutes until smooth and elastic. Cover with plastic wrap and rest 30 minutes.
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2
Make the filling: combine 12 oz ground pork, 8 oz ground beef (80/20), grated 1 small yellow onion, 2 cloves minced garlic cloves, 1 tsp salt (for filling), and 1/2 tsp freshly ground black pepper in a bowl. Mix well until uniform.
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3
Roll the dough to about 1/8-inch thickness on a floured surface. Cut circles about 3 inches in diameter using a round cutter or glass rim.
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4
Place a scant teaspoon of filling in the center of each circle. Fold the circle in half over the filling and pinch the edges firmly to seal. Bring the two corners together and press to form the classic pelmeni shape.
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5
Bring a large pot of water to a rolling boil and add 2 tbsp salt (for boiling water). Work in batches: drop pelmeni into boiling water and cook until they float, then continue cooking for 3 more minutes. The internal temperature of the filling should reach 165°F (74°C).
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6
Use a slotted spoon to transfer cooked dumplings to a serving bowl and toss with 2 tbsp unsalted butter.
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7
Serve topped with 1/2 cup full-fat sour cream and 2 tbsp roughly chopped fresh dill.