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Member recipe

Siberian Pelmeni

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Serves 4

These are essentially meat dumplings, a bit like Italian ravioli, but not quite. The rule of a thumb is to freeze pelmeni at least for 24 hours before boiling and serving them. They are lovely on a cold winter day.

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  • For the dough:
  • 3 eggs
  • 700 ml all-purpose flour
  • 200 ml water
  • 1 tsp salt
  • For the filling:
  • 1 kg minced meat (a 50/50 mixture of pork and beef works well)
  • 1 onion
  • salt
  • black pepper
  • 2 tbs vegetable oil
  • Serve with melted butter, mustard, sour cream or vinegar.


    1. Sieve flour into a heap with a small well on the top. Gradually beat in the eggs, salt and add water little by little to form a dough. Mix and kneed it well for a few minutes, so that it is quite tight. Leave it in the fridge for at least 30 minutes.
    2. Mix the mince with finely chopped onion, salt and pepper. Stir in vegetable oil and mix well.
    3. Take the dough out of the fridge and roll it out into medium flat discs, about 2 mm thick. Cut out small round discs, about 6-7 cm in diameter, using a glass. Spoon a 1 tsp of mince into a dough disc, and pinch the edges together, so that the dumpling forms a half-moon shape. Make sure the edges are well pinched together. Place the dumplings on a plastic tray, leaving the space between them, and freeze for at least 24 hours.
    4. Boil a good amount of water, adding a little salt. Boil the frozen pelmeni, until they float on the surface - that's when they are ready. Drain them with a spoon and serve with melted butter, chopped dill, mustard, sour cream or vinegar.

Comments, questions and tips

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23rd Nov, 2008
Well it's not must to freeze them, you can boil them the same time. usualy it takes 5-7min to cook, but you must put them in boiling water, stir sometimes just not let them stick together or to the buttom of the casserole. The shpe is not correct too! After making them in half moon shape you should bring together the ends, so it will look like a ball with crossed hands! Any ways, you need to provide with step by step pics, for people that have no idea about russian cuisine!
3rd Jan, 2016
The recipe also works with pork meat only and I believe this is actually the more traditional way. A great tip - after boiling the pelmeni, fry them in a little butter and olive oil until they are golden on each side. They are really delicious as it ads a bit of a crunchy, buttery texture. Serve them hot with some Greek yogurt. Perfect! :-)
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