Pelmeni (Russian dumplings)
- Preparation and cooking time
- Total time
- + resting time
- A little effort
- Serves 4
Skip to ingredients
Ingredients
- mince 100g lean pork
- mince 100g lean beef
- 2 small onion, finely chopped
- 1 clove garlic, crushed
- a handful flat-leaf parsley, chopped
- 142ml pot soured cream
- a small bunch dill, chopped
dumpling dough
- 130ml milk or water
- 1 eggs
- 350g plain flour
Method
- STEP 1
To make the dumpling dough, heat the milk or water so it’s hand hot, add the egg and a good pinch of salt, and pour into the flour. Mix and knead until it forms a pliable dough then let it rest for 30 minutes.
- STEP 2
Put the mince in a food processor with the onion, garlic and parsley. Season really well and whizz to a paste.
- STEP 3
Divide the dough into 3, then roll each into a long sausage and cut into small pieces (you’ll get about 16 from each sausage). Then roll out to little circles using a rolling pin.
- STEP 4
Put small grape-sized balls of meat onto each dough round. Fold the dough over to make a semi-circle. Bring the two pointy ends together and pinch. Repeat until you have used up all the dough and filling.
- STEP 5
Bring a big pan of salted water to the boil. Drop in the pelmeni, then cook for about 4-5 mins or until they are cooked through and have floated to the top of the pan. Remove with a slotted spoon and drain well. Toss with soured cream and dill and serve.
