Siberian Pelmeni
Pelmeni, especially the Siberian version, are one of Russia's most well-known national dishes. They gained popularity in the 19th century as a way for people to survive the long, harsh winters by freezing the filled dumplings in advance. This dish not only has a rich history, but also a practical role: frozen pelmeni are easy to store, quick to cook, and extremely filling. The kitchen fills with a festive atmosphere as the pelmeni slowly cook. The smoothness of the dough and the savory flavor of the filling make every bite a celebration, especially when served with sour cream. The secret to perfect Siberian pelmeni is the mixture of two types of meat, very finely chopped onion, and properly rested dough. If you want to make it spicier, you can add a pinch of ground chili, but the classic recipe stands on its own.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl. Add the salt, then crack in the egg. Gradually pour in the water, mixing continuously. Once a solid dough forms, place it on a floured surface and knead for about 10 minutes, until smooth and elastic. TIP: The dough is ready when it no longer sticks to your hands but isn't too firm.
2
Cover the dough with a clean kitchen towel and let it rest for 30 minutes. This will make it easier to shape and prevent it from tearing during rolling.
3
For the filling, combine the ground pork and ground beef. Grate or finely chop the onion and add it to the meat. Season with salt and pepper, then thoroughly mix until well combined. TIP: If you have time, let it rest in the refrigerator for 10-15 minutes to allow the flavors to meld.
4
Roll out the rested dough to about 2 mm thick. Use a glass or cookie cutter to cut out circles. Place a teaspoon of filling in the center of each circle.
5
Fold the dough circle in half and press the edges to seal. Then, bring the two corners together and press them firmly to form the pelmeni shape. TIP: If the dough isn't sticking properly, moisten your finger with water and run it along the edges.
6
Bring a large pot of water to a boil, and add a pinch of salt. Cook the pelmeni in batches for about 5-6 minutes, until they float to the surface. Then, cook for another 1-2 minutes to ensure the filling is cooked through.
7
Remove the pelmeni with a slotted spoon and serve hot with a dollop of sour cream. TIP: Sprinkle with freshly ground black pepper for an even more flavorful experience.
