Entree: Russia – Eastern Siberia – Сибирские пельмени ➤ Sibirskie pelmeni (Hearty meat-filled boiled dumplings traditional to Siberia)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt for dough
- 1 large egg (1 3/4 oz (50 g))
- 1/2 cup (120 ml) warm water
- 1 tbsp (15 ml) neutral oil
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) fine salt for filling
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (60 ml) cold water or ice water to keep filling juicy
- 2 tsp (10 g) butter for finishing per serving (optional)
- 1 cup (240 g) sour cream for serving
- Additional coarse salt for boiling water

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt for dough
- 1 large egg (50 g)
- 1/2 cup (120 ml) warm water
- 1 tbsp (15 ml) neutral oil
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) fine salt for filling
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (60 ml) cold water or ice water to keep filling juicy
- 2 tsp (10 g) butter for finishing per serving (optional)
- 1 cup (240 g) sour cream for serving
- Additional coarse salt for boiling water

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine flour and 1 tsp (5 ml) salt. Make a well and add egg, warm water, and oil; mix until a shaggy dough forms.
2. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Wrap and let rest for 30 minutes at room temperature.
3. Meanwhile, prepare the filling: combine ground pork and beef with chopped onion, garlic, 1 tsp (5 ml) salt, black pepper, and 1/4 cup (60 ml) cold water. Mix thoroughly until the mixture is slightly tacky and homogeneous.
4. Roll the dough out thinly (about 0.0394 to 0.0787 in (1–2 mm)). Use a 2 in (5 cm) round cutter to cut circles. Keep unused dough covered to prevent drying.
5. Place about 1 tsp (5 ml) of filling (just under a tablespoon) in the center of each circle. Fold the circle in half, press to seal, then bring the two rounded ends together and pinch to form the classic pelmeni shape.
6. Bring a large pot of heavily salted water to a rolling boil. Add pelmeni in batches, stirring gently to prevent sticking.
7. When pelmeni float, cook 4–6 minutes more (time varies with size and dough thickness) until filling is cooked through. Remove with a slotted spoon.
8. Serve hot with a pat of butter and a dollop of sour cream, or ladled into hot beef broth. Leftover pelmeni freeze well on a tray, then transfer to bags for quick future meals.

1. In a large bowl combine flour and 1 tsp salt. Make a well and add egg, warm water, and oil; mix until a shaggy dough forms.
2. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Wrap and let rest for 30 minutes at room temperature.
3. Meanwhile, prepare the filling: combine ground pork and beef with chopped onion, garlic, 1 tsp salt, black pepper, and 1/4 cup cold water. Mix thoroughly until the mixture is slightly tacky and homogeneous.
4. Roll the dough out thinly (about 1–2 mm). Use a 2 in (5 cm) round cutter to cut circles. Keep unused dough covered to prevent drying.
5. Place about 1 tsp of filling (just under a tablespoon) in the center of each circle. Fold the circle in half, press to seal, then bring the two rounded ends together and pinch to form the classic pelmeni shape.
6. Bring a large pot of heavily salted water to a rolling boil. Add pelmeni in batches, stirring gently to prevent sticking.
7. When pelmeni float, cook 4–6 minutes more (time varies with size and dough thickness) until filling is cooked through. Remove with a slotted spoon.
8. Serve hot with a pat of butter and a dollop of sour cream, or ladled into hot beef broth. Leftover pelmeni freeze well on a tray, then transfer to bags for quick future meals.