Siberian Pelmeni





For the dough:

For the filling:

For boiling the pelmeni:

To serve:


Step 1: Prepare the dough

  1. In a large bowl, whisk the egg with the milk, water, oil and salt. Mix well so that the mixture is even.
  2. Add the flour and continue to mix with a wooden spoon, making sure you don't create any lumps or pockets of flour.
  3. Work the dough with your hands, kneading it for 5-8 minutes on a well-floured surface. If you have a mixer, set it to knead for the same amount of time.
  4. Roll the dough into a large ball. Cover it with plastic and leave it in the fridge for 30 minutes.

Step 2: Prepare the meat filling

  1. Meanwhile, prepare your filling by mixing the ground pork and beef together with the chopped onions and garlic. Add salt and pepper and mix together well.

Step 3: Constructing the pelmeni

  1. When the dough is ready, break it up into smaller sections and place them one by one back on your floured surface.
  2. Shape them into balls and slowly roll them out flat with a floured rolling pin. Try and maintain an even thickness of the dough as well as the shape of the dough.
  3. Take a 1½ -inch round cookie cutter and cut as many circles out of the dough as you can.
  4. Arrange the dough circles on your floured surface and spoon some of the meat mixture into the bottom half of the shape.
  5. Fold the circle in half and pinch all the way around the edge of your new semicircle, sealing the meat in the middle.
  6. Bring the two corners of the semi-circle together in the middle and you will magically have your ear shape.
  7. Gather all the leftover strips of dough and roll them out again.

Step 4: Boiling the pelmeni

  1. Put a large pot of water or vegetable stock on the boil along with some salt and bay leaves.
  2. Place your pelmeni onto a slotted spoon, and insert them gently into the water in batches.
  3. Cook them for about eight minutes. You'll know they're ready when they rise to the surface of the water.
  4. Remove them gently, again using the slotted spoon.

Step 5: Serving the pelmeni

  1. Transfer the hot pelmeni into a dish and add butter as soon as you can, so that it melts well over the little dumplings. Serve with sour cream.

Recipe by Arousing Appetites: Home to the Serious Cook at