Russian Pelmeni: Dumplings Filled with Meat

Pelmeni is a beloved traditional dish in Russian cuisine, known for its comforting, hearty, and satisfying flavors. These dumplings, often filled with minced meat, are typically served hot in a savory broth, with sour cream, or even butter. Pelmeni has become synonymous with family gatherings, holiday meals, and cold winter days, making it an essential part of Russian food culture.

The origins of pelmeni trace back centuries, and though variations exist, they all share the same core concept: a simple yet delicious filling wrapped in dough. This dish not only holds historical significance in Russia but has also spread across Eastern Europe and beyond, becoming a staple in many countries.

In this article, we’ll explore the history of pelmeni, how they are made, different variations, and why these dumplings continue to capture the hearts and taste buds of those who try them.

The Classic Filling: Meat

The traditional filling of pelmeni is made from a mixture of minced meat—often beef, pork, or lamb—and onions. The meat is finely chopped or ground and combined with seasonings like salt, pepper, and sometimes garlic or herbs to create a flavorful and juicy filling. The key to good pelmeni is balancing the richness of the meat with just the right amount of seasoning.

Pelmeni Filling Options:

• Beef and Pork: A classic combination, offering both richness and flavor.
• Lamb: Often used in Central Asian variations of pelmeni, providing a unique, earthy flavor.
• Chicken or Turkey: Lighter options for a more delicate taste, sometimes mixed with herbs for added flavor.
• Vegetarian Pelmeni: Although traditionally a meat-filled dish, some modern versions use mashed potatoes, mushrooms, or a mix of vegetables as a filling for those who prefer vegetarian dishes.

The Dough: Soft, Tender, and Resilient

Pelmeni dough is relatively simple to prepare, made with flour, water, eggs, and salt. The dough should be soft but firm enough to hold the filling and withstand the boiling process. When done correctly, the dough has a smooth texture and a slightly chewy bite that complements the rich filling.

The dough is rolled out into thin circles or squares, and a spoonful of the meat filling is placed in the center of each piece. The dough is then folded over the filling and the edges are sealed tightly to create a dumpling shape, often pinched at the edges or folded into a crescent shape.

The key to perfect pelmeni dough is finding the right balance between thickness and tenderness. The dumplings should hold together when boiled but still have a light, pillowy texture when eaten.

How to Cook Pelmeni

Pelmeni is traditionally boiled in salted water, just like many other dumplings. The boiling process helps the dough cook through while keeping the meat filling juicy and tender. Once the pelmeni float to the surface, it’s a sign that they are ready. Typically, they are cooked for around 7-10 minutes, depending on their size and thickness.

After boiling, pelmeni is often served in a bowl of broth made from the cooking water, creating a hearty and satisfying meal. Alternatively, they can be served with a dollop of sour cream or melted butter, and sometimes a sprinkle of fresh herbs, like dill.

Pelmeni can also be fried after boiling for a crispy, golden finish. To do this, simply heat some butter or oil in a skillet and pan-fry the boiled dumplings until they turn crispy and golden brown. This variation adds a delightful crunch and a deeper, caramelized flavor.

Serving Pelmeni

Pelmeni is most commonly served as a main dish during lunch or dinner, especially during the colder months. It is often accompanied by a variety of condiments and sides:

• Sour Cream: A dollop of tangy sour cream is the traditional accompaniment to pelmeni, balancing the rich meat filling.
• Butter: Pelmeni is often served with melted butter for added richness and flavor.
• Vinegar or Mustard: For those who prefer a tangy contrast, vinegar or mustard can be served alongside the dumplings.
• Broth: A simple meat broth or the water used to boil the pelmeni can be served as a light soup base.

Pelmeni Variations Around the World

While Russian pelmeni are the most well-known, variations of this dish exist in other cultures, often with similar fillings and cooking methods. Here are a few examples:

1. Ukrainian Vareniki

While not exactly the same as pelmeni, vareniки are Ukrainian dumplings that are quite similar, but they tend to be larger and are often filled with potatoes, cheese, or fruit. They can be boiled, fried, or served in a similar way to pelmeni.

2. Mongolian Buuz

Mongolian buuz are dumplings similar to pelmeni, typically filled with lamb or beef, and are traditionally steamed. Like pelmeni, buuz are served with sour cream or chili sauce.

3. Chinese Jiaozi

In Chinese cuisine, jiaozi are dumplings that resemble pelmeni in shape, but they are often filled with ground pork, vegetables, and ginger. They are typically served with soy sauce or vinegar and are often fried or steamed.

Making Pelmeni at Home

Making pelmeni from scratch can be a fun and rewarding activity. Here is a simple step-by-step guide:

Ingredients:

• 2 cups of flour
• 1 egg
• 1/2 cup of water
• Pinch of salt
• 1 lb of ground beef (or a mix of beef and pork)
• 1 onion, finely chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms, then knead for 5-10 minutes until smooth. Cover and let it rest for 30 minutes.
2. Prepare the Filling: Combine the ground meat, chopped onion, salt, and pepper in a bowl.
3. Shape the Dumplings: Roll the dough out on a lightly floured surface and cut into small circles.
4. Cook: Bring a large pot of salted water to a boil. Add the pelmeni in batches and cook for 7-10 minutes or until they float to the surface.
5. Serve: Serve with sour cream, melted butter, or broth for a complete meal.

Conclusion

Pelmeni is a simple yet delicious dish that holds a special place in Russian cuisine. With its savory meat filling and tender dough, it embodies the warmth and comfort of traditional home-cooked meals.