Cooking

These Pelmeni Are The Dumplings Of Your Dreams

The first time I experienced pelmeni was out of a food truck. I was so excited to try something new that I had never tried before. The world of dumplings and stuffed pasta—ravioli is what I grew up having—is so vast. Every culture has their own version of stuffed and boiled dough that I live to know more about.

Pelmeni are small pouches of dough often stuffed with ground beef, finely chopped onions, and sometimes warm spices like cumin. Of course, there are many variations, but in this recipe, the dumplings almost resemble tortellini by the way they’re molded. My pelmeni are boiled and tossed in butter, served with sour cream, and sprinkled with dill.

Classic variations of the filling and eating The filling can be a combination of beef, lamb, and smaller amounts of pork. Sometimes mushrooms are added as well. Depending on the region, they can be served with tomato sauce, mustard, sour cream, sprinkled with dill, drizzled with chili oil or sauce like red ajikaor (a red pesto-like condiment made of tomato, chiles, peppers, apples, and garlic and used in Georgia or Slavic cuisine), or placed in broth. The Easternmost part of Russia may serve them with soy sauce.

How is pelmeni dough made?Pelmeni dough is made with two very basic ingredients: all-purpose flour and warm water. The reason for the warm water is so the dough is more pliable and easy to roll. For this reason, you won’t need a pasta roller!

What is the difference between pelmeni, varenki, and pierogi?

– Pelmeni have roots in Siberia and translate to “ear bread.”

– Vareniki (boiled things) are from Ukraine. They look like half moons (similar to pierogi), are filled with various savory fillings like potato, beans, or farmers’ cheese, and are boiled and served with sour cream and fried onions. They can also be stuffed with fruit, like sour cherries, for a sweeter version of the dumpling.

– Pierogi are similar to vareniki. They’re popular in Poland, stuffed with potato, sometimes fish or meat, and served with sauerkraut, lardons, or mushrooms depending on the season. They can be pan-fried, deep-fried, or boiled.

Can these be made ahead?They absolutely can be made ahead of time. Make the dough and filling, stuff, and freeze until ready to use. They will be good for up to 1 month. Also, refrigerating the pelmeni will cause them to become soft and tacky, so freezing is your best bet.

Yields: 50

Prep Time: 25 mins

Total Time: 1 hour 20 mins

Ingredients

Dough

  • 2 c.

    (240 g.) all-purpose flour, plus more for surface

  • 1

    large egg

  • 1/2 tsp.

    kosher salt

  • 1/3 c.

    plus 2 tbsp. warm water

Filling & Assembly

  • 1/2 lb.

    (80% lean) ground beef

  • 1/2 c.

    finely chopped yellow onion

  • 1 tsp.

    kosher salt, plus more

  • All-purpose flour, for dusting

  • 1/2 c.

    (1 stick) melted unsalted butter

  • Chopped fresh dill and sour cream, for serving

Directions

Dough

  1. In the large bowl of a stand mixer fitted with the dough hook, beat flour, egg, and salt on medium speed until a shaggy dough forms. Pour in water and continue to beat until dough comes together. Continue to beat until dough is smooth and pliable, about 5 minutes. Wrap dough in plastic wrap and let rest 15 to 30 minutes.
  2. Divide dough into 2 pieces. On a lightly floured surface, roll dough to 1/16″ to 1/8″ thick. Using a 2 1/2″ round cutter, cut out about 50 rounds. Arrange on a floured surface and cover with plastic wrap.

Filling & Assembly

  1. In a large bowl, mix beef, onion, and salt to combine.
  2. Place 1 teaspoon filling in the center of each round. Fold rounds into half moons and pinch edges to close. Pull ends together and pinch to seal (they should almost look like tortellini). Repeat with remaining filling and dough. Arrange pelmeni on a parchment-lined baking sheet dusted with flour.
  3. Bring a large pot of salted water to a bare simmer. Working in batches, drop in pelmeni and cook until they float to the top, 3 to 4 minutes (it helps to take one out and test to see if they’re tender or al dente). Using a slotted spoon, transfer pelmeni to a large bowl. Toss in butter to coat.
  4. Divide pelmeni among plates. Sprinkle with dill. Serve with sour cream alongside.

food, these pelmeni are the dumplings of your dreams

PELMENI

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