Traditional Pelmeni

Small dumplings with thin, elastic dough holding a juicy filling. Once boiled, they release a fragrant short broth with dill and are enjoyed topped with thick cream.

• Prep time: 60 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 925
• Protein: 28 g
• Carbs: 102 g
• Fat: 43 g

Ingredients

• 500 g Wheat flour ( sifted )
• 1 piece Egg ( whole )
• 200 ml Mineral water ( lukewarm )
• 500 g Pork and beef stuffing ( plain )
• 1 piece Onion ( very finely minced )
• 1 piece Garlic ( pressed )
• 1 tsp Gray sea salt
• 2 pinch Black pepper ground
• 2 piece Bay leaf
• 30 g Minimum butter sweet
• 1 tbsp Cream ( for serving )
• 1 tbsp Dill ( chopped )
• 1 tsp Vinegar optional ( to taste )

Instructions

1. Dumpling dough

   On the work surface, make a well with the flour. Add the egg, salt, and water. Knead the dough vigorously until smooth and no longer sticking to your fingers.

2. Dough resting

   Wrap the dough ball in a clean cloth. Let it rest at room temperature to relax the gluten.

3. Filling preparation

   Finely mince the onion and garlic. Mix them with the pork and beef filling. Season generously with salt and black pepper. The filling must be homogeneous.

4. Shaping

   Roll out the dough very thinly. Cut 5 cm circles. Place a small amount of filling in the center. Fold into a half-moon, seal the edges, and join the two tips together.

5. Boiling

   Plunge the pelmeni into a large pot of boiling salted water with the bay leaf. Once they float to the surface, cook for an additional 3 to 4 minutes.

6. Finishing

   Drain the pelmeni. Toss them with butter in a warm dish until glossy. Sprinkle with chopped dill.

Chef's tips

• The dough should be rolled so thin you can almost see through it.
• If the filling is too dry, add a tablespoon of ice-cold water to keep the juices inside the dumpling.
• Do not overcrowd the pot while cooking to prevent the pelmeni from sticking together.

Storage

Freeze perfectly flat on a tray before bagging. Can be kept for 2 days in the refrigerator once cooked.