Pelmeni with Sour Cream Classic

Be the first to rate

(No Ratings Yet)

Loading...

Pelmeni are classic Russian meat dumplings with tender wheat dough wrapped around a savory beef and pork filling, traditionally boiled and served with cold sour cream. This hearty, freezer-friendly dish is pure Siberian comfort food, perfect for cold weather meals or quick weeknight dinners when cooked from frozen.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 26 gFat
• 11 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 3 gSugar
• 29 gProtein
• 680 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 3 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour, plus more for dusting
• 1 large egg
• 3/4 cup (180 ml) cold water or milk
• 1/2 tsp salt
• 1 tsp vegetable oil

For the meat filling

• 8 oz (225 g) ground beef
• 8 oz (225 g) ground pork
• 1 small yellow onion, finely grated
• 2 garlic cloves, minced
• 1/2 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup (80 ml) ice water
• 1/2 tsp ground coriander (optional)

For serving

• 1 cup (240 g) cold sour cream
• 3 tbsp unsalted butter, melted
• 2 tbsp fresh dill, chopped
• Black pepper, to taste

Directions

1. Make the dough: In a large bowl, whisk the egg with salt and water. Add the flour and oil, then knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
2. Prepare the filling while the dough rests: In a medium bowl, combine the ground beef, ground pork, grated onion, garlic, salt, pepper, and coriander. Slowly pour in the ice water while mixing with your hands or a fork until the mixture is slightly sticky and holds together when pressed.
3. Roll the rested dough on a lightly floured surface into a thin sheet about 1/16 inch (1.5 mm) thick. Use a 2-inch (5 cm) round cutter or small glass to cut out circles. Place about 1 teaspoon of filling in the center of each circle.
4. Fold each circle in half to form a half-moon, pinching the edges tightly to seal. Then bring the two corners together and pinch to form the classic pelmeni shape with the seam tucked over. Repeat with remaining dough and filling.
5. Bring a large pot of generously salted water to a rolling boil. Drop the pelmeni in batches without crowding, stirring gently so they do not stick to the bottom. When they float to the surface, cook for 3-4 more minutes.
6. Drain the pelmeni well and transfer to a warm serving bowl. Drizzle with melted butter and toss gently to coat so they do not stick together.
7. Serve immediately in individual bowls with a generous dollop of cold sour cream, a sprinkle of fresh dill, and a few grinds of black pepper. Offer additional sour cream on the side.

Cook’s Notes

• To freeze for later, arrange uncooked pelmeni in a single layer on a parchment-lined tray, freeze until solid, then transfer to a freezer bag; boil directly from frozen, adding 2-3 minutes to the cook time.
• The ice water in the filling is the secret to juicy pelmeni – it keeps the meat tender and prevents it from shrinking during cooking.
• For traditional Siberian flavor, serve with a side of Russian mustard or a splash of malt or wine vinegar alongside the sour cream.
• Do not over-flour the dough while rolling; a slightly tacky surface helps the dumplings seal properly and keeps them tender after boiling.

You might also like

European

Russian Beef Stroganoff with Egg Noodles

European

Blini with Smetana Classic

European

Kotlety Russian Meat Patties

European

Russian Sour Meat and Sausage Soup