Pelmeni
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The Tale of Pelmeni
Story updated
Pelmeni, small meat-filled dumplings, likely arrived in the Ural and Siberian regions of Russia via trade and migration routes connecting to Chinese and Central Asian dumpling traditions, adapted by Finno-Ugric and Russian communities over centuries into a dish now considered a national comfort food.
Ingredients
Scale:· 6 servings
- 3 cups all-purpose flour
- 1 egg
- 1 cup cold water
- 1/2 tsp salt
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 onion, finely grated
- 1 clove garlic, minced
- Salt and black pepper
- Butter and sour cream, for serving
Instructions
- 1Make the dough by combining flour, egg, water, and salt; knead until smooth, then rest 30 minutes covered.
- 2Mix ground beef, ground pork, onion, garlic, salt, and pepper for the filling.
- 3Roll the dough thin and cut into 2 1/2-inch circles.
- 4Place a small spoonful of filling in the center of each circle, fold in half, and pinch the edges to seal, then bring the corners together into a ring shape.
- 5Bring a large pot of salted water to a boil and cook the pelmeni in batches 6-8 minutes until they float and the filling is cooked through.
- 6Drain and toss with butter, and serve with sour cream.
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