Pelmeni Recipe — Russian Dumplings, 3 Fillings + Video

Ingredients

• 500 g Flour
• 2 eggs (large)
• 250 g hot Water
• 35 g neutral oil
• 6 g Salt
• 450 g Minced meat ((Pork mince 225 g + Beef mince 225 g))
• 200 g Onion (grated)
• 1 clove Garlic (crushed)
• 6 g Salt
• 1 g black pepper
• 125 g water
• 200 g Onion (finely chopped)
• 2 cloves Garlic (crushed)
• 500 g Mushroom (blitzed or finely chopped)
• 3 g Salt
• 1 g Pepper
• 25 g truffle oil
• 250 g Salmon (chopped or minced)
• 250 g Shrimp (chopped or minced)
• 10 g Dill (finely chopped)
• 50 g cucumber pickles (diced)
• 25 g Breadcrumbs
• 125 g Cream
• 50 g Water
• 50 g Butter
• 6 g Salt
• 1 g black Pepper
• 2 L Water/stock
• 6 Bay leaves
• 8 All spice berries
• 12 g Salt
• 75 g Sour cream
• 50 g Butter
• Dill (few soft sprigs)
• Black pepper

Instructions

1. 1

   Make dough – Warm water to 70 °C (158 °F), then mix with flour, eggs, oil, and salt. Knead 3 minutes, coverwith a damp cloth, and rest 30 minutes.

2. 2

   Meat filling – Grate onion, add crushed garlic, salt, pepper, andcold water. Work in pork and beef mince until swell combined.Cover and chill in the fridge for 15 minutes.

3. 3

   Fish filling – Soak breadcrumbs in cream and water, fold in chopped salmon, chopped shrimp, grated cold butter, chopped dill, salt, and pepper. Chill 15 minutes covered in the fridge. Keep diced fermented cucumber ready to the side for adding to dumplings later.

4. 4

   Mushroom filling – Pulse mushrooms, then sauté until moisture is completely gone. Add onion and garlic and cook until soft and season the mix. cool, then stir in truffle oil.

5. 5

   Roll & cut – Roll dough to 1.5 mm / ¹⁄₁₆ in thickness; punch 7 cm / 2 ¾ in circles. Use a well floured surface to avoid sticking.

6. 6

   Fill & seal – Place 10 g / 2 tsp filling in the center (add pickled cucumber for fish), fold to a half-moon, pinch out air, join tips into a ring. Place onto a parchment lined floured tray.

7. 7

   Batch-freeze (optional) – Freeze hard, then bag and label.

8. 8

   Cook – Boil salted water or light stock with bay leaves and allspice. Fresh pelmeni cook for 4 minutes. Frozen needs 6 minutes. They are usually ready when they float, but always cut one open to make sure.

9. 9

   Serve – Toss in soft butter and plate with sour cream, dill, and cracked black pepper.