Nate’s Pelmeni (Russian Dumplings) Recipe


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Pelmeni, is a common dish in Russia and many eastern european countries. And it’s one of those dishes which taste much better than they look. For my dish i’ve mixed up the fillings slightly, and I fry half of my pelmeni which creates an entirely different product to standard pelmeni.

What ingredients do I need?

For the dough:

3 cups all purpose flour
1 tsp salt
1 egg, large
1 cup milk

For the filling:

300g extra-lean ground beef
Garlic (fresh and crushed or powder)
Grated Cheese

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Great i’ve got all the ingredients, so how do I make Nate’s Pelmeni? 

Firstly put the egg, milk, flour, salt and pepper in a mixing bowl and keep mixing until you have a dough which looks like this:

Knead the dough and make sure that no part is sticky to the touch, if it is add a small amount of flour and carry on kneading. Once it’s no longer sticky roll out the dough with a rolling pin and use a biscuit cutter or the rim of a small glass to cut small circles, just like you were making biscuits.

Now with your filling add half a cup of water to your mince meat and add the salt and pepper and garlic to the meat and mix, once mixed pinch a small amount of meat and add to each one, I decided to add some grated mozzarella and coriander to certain ones to mix up the flavours between each one. Play around and come up with your own combinations!

Now fold each one into half so you create semi circles, and then press the edges of the dough together so you have no gaps, then push the two edge of the semi circle together to create the following shapes:

Next it’s cooking time, typically Pelmeni is always boiled, but for Nate’s Pelmeni half is boiled and half is fried, too create two unique flavours from the same product.

place half the Pelmeni isn’t a sauce pan of water and boil at a medium heat, you will know they’re done because they will rise to the top, handy huh?

The fried ones will take slightly longer continue fry in a small amount of oil until golden brown!

And that’s it, go and eat guys!



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