Small boiled dumplings packed with a mixture of minced pork and beef, served with butter or sour cream — a Siberian dish now eaten across Russia, often made in large batches and frozen.
Make the dough
Combine the flour, egg, cold water and salt into a firm, smooth dough, kneading until elastic.
8 minRest the dough
Wrap the dough and let it rest so it becomes easier to roll.
30 minMix the filling
Combine the pork, beef, grated onion, cold water, salt and pepper into a smooth, well-mixed filling.
Roll and cut the dough
Roll the dough thin and cut into small circles with a glass or cutter.
Fill and seal
Place a small spoonful of filling on each circle, fold into a half-moon, pinch the edges, then bring the two corners together and pinch to form the classic ear shape.
Boil the pelmeni
Boil the pelmeni in batches in salted water until they float and the meat inside is fully cooked.
Drain and serve
Drain and serve hot with butter or sour cream.
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