Pelmeni (Russian dumplings)

Ingredients

• 100 glean pork mince
• 100 glean beef mince
• 2 smallonions, finely chopped
• 1 clovegarlic, crushed
• a handfulflat-leaf parsley, chopped
• 142 ml potsoured cream
• a small bunchdill, chopped
• 130 mlmilk or water
• 1egg
• 350 gplain flour

Instructions

1. 1

   Make the dough

   Warm the milk or water until hand-hot. Add the egg and a good pinch of salt, then pour the liquid into the flour. Mix and knead until you have a pliable dough, then leave it to rest for 30 minutes.

2. 2

   Prepare the filling

   Put the pork and beef mince in a food processor with the onion, garlic and parsley. Season well, then blend to a paste.

3. 3

   Shape the wrappers

   Divide the dough into 3 pieces. Roll each piece into a long sausage and cut it into small pieces, making about 16 from each. Roll each piece into a small circle with a rolling pin.

4. 4

   Fill the dumplings

   Place a grape-sized ball of meat filling in the middle of each dough circle. Fold the dough over to form a semicircle, then bring the pointed ends together and pinch them to seal. Continue until you have used all the dough and filling.

5. 5

   Boil and serve

   Bring a large pan of salted water to the boil. Add the pelmeni and cook for about 4–5 minutes, or until cooked through and floating at the surface. Lift them out with a slotted spoon and drain well, then toss with the soured cream and dill and serve.

What are pelmeni?

Pelmeni are Russian dumplings associated especially with Siberia, made by wrapping a savoury filling in thin dough. This version combines pork and beef and serves the boiled dumplings with soured cream and dill.

The contrast is part of their appeal: tender wrappers enclose a savoury, finely blended filling, while the creamy dressing and fresh herbs bring a cool, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 12g protein, 37g carbs, 7g fat.

The flour and dough provide most of the carbohydrates, while the pork, beef and egg contribute protein. The mince and soured cream supply much of the fat; serve the dumplings with vegetables or salad to balance the plate.

The dough and filling

Warm liquid: the milk or water should feel hand-hot rather than very hot when you mix it with the egg and flour. Kneading develops a pliable dough that can be rolled and pinched closed.

Meat mixture: blending the pork, beef, onion, garlic and parsley into a paste gives the filling an even texture. Season it well before shaping, as the filling is enclosed inside the dough.

Rolling and sealing

Small rounds: divide the dough into three and cut each rolled sausage into about 16 pieces. Roll the pieces into circles, keeping them small enough to make bite-sized dumplings.

Pinched ends: use a grape-sized ball of filling and leave enough dough around it to seal the edges. Bring the corners together and pinch firmly so the dumpling holds its shape in the water.

How to tell when they are done

Floating cue: the recipe gives floating to the surface as one sign that the pelmeni are ready, alongside cooking for about 4–5 minutes. Check that the filling is cooked through before serving.

Gentle handling: lift the dumplings out with a slotted spoon and drain them well. This helps keep the soured cream from becoming watery when you toss everything together.

Serving with cream and dill

Soured cream: toss it with the hot, drained dumplings for a tangy coating. Add the chopped dill at the same stage so its fresh flavour carries through the dish.

To serve: bring the pelmeni to the table straight after tossing. A simple salad or cooked vegetables can make a more substantial plate alongside them.

Planning the batch

Yield: the recipe makes approximately 48 dumplings, or about 12 per person for four servings. Work in stages—roll and cut the dough, then fill and seal each round.

Timing: the stated total time is 60 minutes, including the 30-minute dough rest. Allow that resting time before rolling so the dough is ready to shape.

Recipe notes & tips

• Keep the dough covered while shaping so it does not dry out.
• Aim for a grape-sized amount of filling in each wrapper to make sealing easier.
• Pinch the edges and joined ends firmly to help prevent leaks.
• Cook the dumplings in a large pan of salted boiling water.
• Drain the pelmeni well before tossing them with the soured cream and dill.

Variations

• Water dough: use water instead of milk for the liquid in the dough.
• Herb change: replace the parsley in the filling with another soft herb.
• More dill: add extra chopped dill when tossing the dumplings before serving.
• Cream on the side: serve the soured cream alongside rather than coating the dumplings.
• Peppery filling: add black pepper when seasoning the mince mixture.

Common mistakes to avoid

• Liquid too hot: warm it only until hand-hot before adding it to the egg and flour.
• Dry dough: cover it during the 30-minute rest and while you shape the dumplings.
• Too much filling: use grape-sized portions so the edges can meet and seal.
• Loose seams: pinch the semicircle edges and joined points firmly before boiling.
• Watery dressing: drain the cooked pelmeni well before tossing with soured cream.

How to store

Refrigerate cooked leftovers in a covered container and eat within 2 days. Reheat gently in simmering water or in a covered pan with a splash of water until hot throughout; the soured cream may separate slightly.

Frequently asked questions