Hand-crafted Siberian pelmeni—thin hot-water dough stuffed with either pork/beef, salmon/shrimp, or mushroom/truffle filling—boil in seasoned broth, finish in butter, and freeze perfectly for quick weeknight dinners.
INGREDIENTS
Dough
- 4 cups Flour
- 2 large Eggs
- 1 cup Hot Water
- 3 tablespoons Neutral Oil
- 1 teaspoon Salt
Meat Filling
- 1 lb Minced Meat (½ lb Pork mince + ½ lb Beef mince)
- 1 cup Onion – grated
- 1 clove Garlic – crushed
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ cup Water
Mushroom and Truffle Filling
- 1 cup Onion – finely chopped
- 2 cloves Garlic – crushed
- 1 lb Mushrooms – blitzed or finely chopped
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 tablespoons Truffle Oil
Fish Filling
- ½ lb Salmon – chopped or minced
- ½ lb Shrimp – chopped or minced
- ⅕ cup Dill – finely chopped
- 3 ⅜ tablespoons Cucumber Pickles – diced
- ¼ cup Breadcrumbs
- ½ cup Cream
- 4 tablespoons Water
- 3 4/7 tablespoons Butter
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Boiling Liquid
- ½ gallon (64 ounches/8 cups) Water/Stock
- 6 Bay Leaves
- 8 Allspice Berries
- 2 teaspoons Salt
To Serve
- ⅓ cup Sour Cream
- 3 ½ tablespoons Butter
- A few soft sprigs Dill
- Black Pepper
DIRECTIONS
- Make dough – Warm water to 158 °F, then mix with flour, eggs, oil, and salt. Knead 3 minutes, coverwith a damp cloth, and rest 30 minutes.
- Meat filling – Grate onion, add crushed garlic, salt, pepper, andcold water. Work in pork and beef mince until swell combined.Cover and chill in the fridge for 15 minutes.
- Fish filling – Soak breadcrumbs in cream and water, fold in chopped salmon, chopped shrimp, grated cold butter, chopped dill, salt, and pepper. Chill 15 minutes covered in the fridge. Keep diced fermented cucumber ready to the side for adding to dumplings later.
- Mushroom filling – Pulse mushrooms, then sauté until moisture is completely gone. Add onion and garlic and cook until soft and season the mix. cool, then stir in truffle oil.
- Roll & cut – Roll dough to ¹⁄₁₆ in thickness; punch 2 ¾ in circles. Use a well floured surface to avoid sticking.
- Fill & seal – Place 2 tsp filling in the center (add pickled cucumber for fish), fold to a half-moon, pinch out air, join tips into a ring. Place onto a parchment lined floured tray.
- Batch-freeze (optional) – Freeze hard, then bag and label.
- Cook – Boil salted water or light stock with bay leaves and allspice. Fresh pelmeni cook for 4 minutes. Frozen needs 6 minutes. They are usually ready when they float, but always cut one open to make sure.
- Serve – Toss in soft butter and plate with sour cream, dill, and cracked black pepper.
