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Pelmeni (Russian dumplings)

Published: December 19, 2014 at 2:28 PM

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Serves 4

A little effort

Total time: 1 hr

+ resting time

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Challenge yourself with our best Pelmeni recipe, light, moreish Siberian dumplings, filled with pork and beef. This recipe makes approximately 48 dumplings, enough for 4.

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Try these Russian dumplings for a comforting starter or side, then check out other dumpling recipes such as Turkish manti and Chinese dumplings.

For more Russian-inspired recipes, try our blinis and Russian honey cake.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal250
• fat7.1g
• saturates3.4g
• carbs36.8g
• fibre1.7g
• protein12.1g
• salt0.12g

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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.

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