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Pelmeni, Russia’s iconic meat dumplings, are a dish steeped in tradition and cherished across generations. These bite sized parcels are more than just a comforting meal, they’re a cultural symbol that speaks to the heart of Russian culinary heritage.
Known for their delicate dough and savoury fillings, pelmeni are a staple of family dinners, festive celebrations, and even casual weeknight suppers. Their versatility and satisfying flavour have made them a favourite not only in Russia but also among food enthusiasts worldwide.
What Is Pelmeni?
Pelmeni is a dish of thinly rolled dough filled with seasoned minced meat, typically boiled and served hot. The dumplings are small, tender, and packed with flavour, often enjoyed with a dollop of sour cream, a drizzle of melted butter, or even a splash of vinegar.
They are celebrated for their simplicity and the way they bring people together, whether through the communal act of making them or the shared joy of eating them.
Pelmeni are especially beloved in colder months when their warmth and heartiness provide comfort against harsh winters. Though often considered a humble dish, they are deeply versatile and can be elevated with broths, sauces, or a touch of creativity in the filling.
Ingredients and Taste
The foundation of pelmeni lies in its two primary components: dough and filling. The dough is made from basic ingredients like flour, water, and a pinch of salt, kneaded into a smooth consistency and rolled thin to ensure it complements rather than overpowers the filling.
The filling traditionally consists of minced meat, often a mixture of pork, beef, or lamb, seasoned simply with salt, pepper, and sometimes garlic or onion for added depth.
When cooked, pelmeni offer a delightful contrast in texture. The thin, tender dough gives way to a juicy and flavourful filling, creating a harmonious bite. The accompanying sour cream adds creaminess and tang, while butter enhances richness.
A touch of dill or parsley on top introduces freshness and aroma, tying the dish together. For those who enjoy experimenting, pelmeni can also be fried for a crispier variation or served in a light broth for a heart-warming soup.
A Taste of History
Pelmeni’s origins are as rich as their flavour, with their roots tracing back to the Ural and Siberian regions of Russia. Historically, they were prepared in large batches during the colder months, when families would come together to make and freeze them for the winter.
Their name is derived from the word pel’n’an’, meaning “ear bread” in the native Komi and Udmurt languages, referring to their ear like shape.
The tradition of pelmeni making is a communal affair, often involving multiple generations. In the past, the dumplings were filled with various meats and even fish, depending on local resources. Over time, the dish spread across Russia and beyond, adapting to regional tastes while retaining its core identity.
Pelmeni (Russian Meat Dumplings) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 2 cups all-purpose flour, sifted
- 1 large egg
- ½ tsp salt
- ½ cup water (adjust as needed)
For the Filling:
- 200g ground pork
- 200g ground beef
- 1 small onion, finely grated
- 1 garlic clove, minced
- ½ tsp ground black pepper
- ½ tsp salt
- 1 tbsp ice cold water
For Cooking:
- 2 litres of water
- 1 tsp salt
- 2 bay leaves
- 5-6 black peppercorns
For Serving:
- Sour cream
- Fresh dill or parsley, chopped
- Butter or vinegar (optional)
Directions
To begin, prepare the dough. In a large bowl, combine the sifted flour and salt. Create a well in the centre and crack in the egg. Gradually add water while mixing with a fork, incorporating the flour from the edges. Knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes. Cover with a damp cloth and let rest for 30 minutes to make it easier to roll.
While the dough rests, prepare the filling. In a separate bowl, combine the ground pork, ground beef, grated onion, minced garlic, salt, and black pepper. Mix thoroughly, adding the ice cold water to make the filling moist and tender. Refrigerate until ready to use.
Roll out the dough into a thin sheet, about 1–2 mm thick. Use a round cutter (6–7 cm in diameter) to cut out circles. Work with a small portion of dough at a time, keeping the remaining covered to prevent it from drying.
Place a small teaspoon of filling in the centre of each dough circle. Fold the dough over the filling to create a half moon shape, pressing the edges firmly to seal. Pinch the two corners of the half-moon together to form the classic pelmeni shape. Repeat with the remaining dough and filling, dusting finished dumplings lightly with flour to prevent sticking.
Bring 2 litres of water to a boil in a large pot. Add salt, bay leaves, and black peppercorns for flavour. Gently drop the pelmeni into the boiling water, stirring occasionally to prevent them from sticking together.
Cook the pelmeni for 7–10 minutes, or until they float to the surface and the dough is tender. Use a slotted spoon to remove the dumplings from the pot and drain briefly.
For added richness, you can sauté the cooked pelmeni lightly in butter until golden. This step enhances their flavour and adds a crispy texture to the surface.
Serve the pelmeni hot with a generous dollop of sour cream. Garnish with fresh dill or parsley for a touch of colour and freshness. For a traditional twist, offer melted butter or a splash of vinegar on the side. Pair with a cup of hot tea or kvass for an authentic Russian dining experience.
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