Pelmeni (dumplings)

Pelmeni are especially closely associated with the Urals and Siberia. Their name goes back to the word «pelnyan» in the Komi and Udmurt languages, which means «bread ear.» In cold regions, pelmeni were prepared in large batches and stored frozen — so that a hearty meal was always at hand. Meat filling, often from several types of meat, is wrapped in thin unleavened dough, and the finished pelmeni are served with butter, sour cream, or broth.

Pelmeni are small boiled or fried dumplings made from thin unleavened dough with a filling, most often from minced meat (pork, beef, sometimes lamb or fish) with onions, salt and spices. Pelmeni originated in Siberia among the Komi people, named «pel’nyan» or «ear bread» for their shape. Hunters prized them for portability, freezing meat fillings in thin dough to preserve food through harsh winters. In Russian tradition, families made pelmeni together in large batches as a social activity.

Pelmeni are a unique product; their simplicity is deceptive. Good pelmeni rely on a balance between high-quality, elastic dough and, of course, a juicy filling. They are unique in that they can be stored for a long time at the right temperature, and can be fried, boiled, or oven-baked. And most importantly, good pelmeni must be juicy on the inside

represented by

Evgeny Kuznetsov

cooking
time 120 min

difficulty
level Medium

key
ingredients 8

Ingredients

Dough

flour

500-550 g

cold water

250 ml

medium egg

1 pcs

salt

to taste

Filling

beef (or 300 g beef and 300 g pork)

600-650 g

onion

100 g

water

ground black pepper and salt

to taste

Boiling and serving

water

salt

bay leaves

2-3 pcs

black peppercorns

black ground pepper

sour cream or butter

chopped herbs

optional

Recipe

Filling

Pass the meat and onion through a meat grinder with a coarse grate. Season with salt and pepper and mix well. If the minced meat is dry, add 1-2 tablespoons of ice water. Put it in the fridge.

Dough

Mix the egg with water and salt. Adding flour in parts, knead the dough until it stops sticking to your hands and the table. It should be tight, but soft and elastic. Cover the dough with a towel and let it rest for 15-20 minutes.

Forming

Roll out the dough into a thin layer (1.5–2 mm), cut out circles with a diameter of 4-5 cm, for large ones — 6.5 cm. Thinner dough may be too fragile especially with juicy fillings.

Knead a circle of dough with your fingers, put the minced meat in the center. Fold the circle in half and fasten the dough along the edge. Connect the corners of this half-moon, forming a dumpling.

Boiling

Pour water into a large saucepan. Add salt, bay leaf and peppercorns.. Bring to a boil. 5. Carefully place the dumplings into boiling water. Stir immediately with a spoon so that they don’t stick to the bottom. When the dumplings pop up, cook for another 5-7 minutes.

Tip: if you don’t need the whole amount of dumplings at once you may freeze them. To prevent the dumplings from sticking together when frozen, spread them on a floured tray in a single layer, freeze for 2-3 hours until firm, and then put into a plastic bag or container.

Serving

Dumplings are mainly served with cold sour cream or with a lump of butter. Sometimes with chopped greens (dill, parsley or scallions). There are people who prefer it with vinegar but we can name a very few.

where
to try

SAVOY

Moscow

Opened in 1913, Savoy is one of Moscow’s oldest luxury restaurants, famous for its Art Nouveau interiors and historic atmosphere. The menu combines Russian classics with European fine dining.

Selfie

Moscow

A Michelin-starred restaurant showcasing modern Russian cuisine through seasonal local ingredients and refined contemporary techniques. An excellent choice for travelers looking to experience Russia’s gastronomic scene at its highest level.

Dom Rossiyskoy Kukhni (House of Russian Cuisine)

Moscow

A food hall on the VDNKh grounds. 15 counters of regional cuisine from Kamchatka to Kaliningrad under one roof, cooking masterclasses and tastings throughout the day. A rare format: the gastronomy that usually takes a month of travel across the country — covered in a single lunch.