Russian Pelmeni with Dill and Sour Cream
The origin of pelmeni dates back to Siberia, where during the harsh winters, meat-filled dumplings were a practical and satisfying dish. Later, they became popular throughout Russia, especially among housewives who prepared large quantities and then froze them for the long winter. The dill and sour cream version spread in the southern regions, where dairy products and fresh herbs were more commonly found on the plates. On a cold winter evening, there's nothing better than a warm, fragrant dish of pelmeni with dill and sour cream on the table. The harmony of the flavorful meat filling enclosed in the soft dough and the fresh sour cream creates a truly homely feeling. The secret to success is the thorough working of the dough and the well-seasoned consistency of the filling – don't skimp on time for these steps! Tip: sprinkle the dill directly before serving to preserve its freshness and aroma. The recipe is easily varied, for example, it can also be prepared with ground beef or with a vegetable filling for a vegetarian version.
Ingredients for this recipe
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Preparation Steps
1
To make the dough, sift the all-purpose flour into a large bowl, add a pinch of salt, then crack in the egg. Gradually add the water, mixing with your hand or a wooden spoon. Once the dough comes together, transfer it to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. TIP: If it's too sticky, add a little more flour; if it's too dry, a touch of water will help.
2
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes. This will make it easier to roll out and shape.
3
Meanwhile, prepare the filling: finely chop the onion and mix it with the ground pork, salt, and freshly ground black pepper. Thoroughly combine by hand, allowing the onion to release its juices and the flavors to meld. TIP: The filling tastes best if you let it sit for a few minutes before filling the dough.
4
Roll out the rested dough thinly – about 2 mm thick. Use a glass or round cutter to cut out circles from the dough. Place a small spoonful of filling in the center of each circle.
5
Fold the dough circle in half and press the edges together to seal well. Then, bring the two corners towards each other and press them together – this creates the characteristic pelmeni shape. TIP: Lightly moisten the edges of the dough to help them stick together better and prevent them from opening during cooking.
6
Bring a large pot of water to a boil and salt it generously. Cook the pelmeni in batches for about 5-6 minutes, until they float to the surface and the dough becomes translucent. Remove them with a slotted spoon and drain.
7
Before serving, sprinkle with finely chopped fresh dill and serve with plenty of sour cream. TIP: You can even lightly salt the sour cream to enhance the flavors.
