Pelmeni (Russian Beef Dumplings)

I first had pelmeni in Alaska, and I loved them right away. They are a little time consuming, but the uncooked dumplings freeze really well, so you can make extra if you want. Though the recipe looks long, the ingredients are pretty simple, probably stuff you always have on hand.

Pelmeni Dough

Combine in a bowl:

3 c. flour

1 1/2 t. salt

Mix in to incorporate:

2 egg yolks (Save the whites for later!)

Start mixing in water until a dough forms. It should pull away from the sides of the bowl but not be sticky.

1 c. water (more if needed)

Let the dough rest for at least 20 minutes, then roll it out to 1/16 inch thick. Cut the dough into small circles or squares. You should get about 36 wrappers.

Beef Filling

While the dough is resting, prepare the filling. Mix all together in a bowl:

1 lb. ground beef

1 t. salt

1/2 t. pepper

1 sm. onion, diced small

Filling and Cooking the Pelmeni

Heat a large pot of water to boiling.

Fill the wrappers with the meat mixture, then seal them shut. I didn’t actually use the egg white, because the dough was moist enough to stay closed. It is there if you need it, though.

Boil the dumplings for 10 minutes. They will start to float after a few minutes, but it takes 10 to get them cooked through. Meanwhile, make the sauce.

The Sauce

Combine in a bowl:

1 T. melted butter

2 T. vinegar

1 t. curry powder

1 T. Sriracha or other hot sauce

Serving the Pelmeni

Dish out the pelmeni into a bowl, drizzle the sauce over, and add a dollop of sour cream. Optionally, add fresh, chopped cilantro and a slice of rye bread on the side.


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