Pelmeni

The first time I experienced pelmeni was out of a food truck. I was so excited to try something new that I had never tried before. The world of dumplings and stuffed pasta—ravioli is what I grew up having—is so vast. Every culture has their own version of stuffed and boiled dough that I live to know more about, and once I had my first bite of pelmeni, I knew I had to develop this recipe. 

What are pelmeni?
Pelmeni are small pouches of dough often stuffed with ground beef, finely chopped onions, and sometimes warm spices like cumin. Of course, there are many variations, but in this recipe, the dumplings almost resemble tortellini by the way they’re molded. My pelmeni are boiled and tossed in butter, served with sour cream, and sprinkled with dill.

What is the difference between pelmeni, varenki, and pierogi?
— Pelmeni have roots in Siberia and translate to “ear bread.”
— Vareniki (boiled things) are from Ukraine. They look like half moons (similar to pierogi), are filled with various savory fillings like potato, beans, or farmers' cheese, and are boiled and served with sour cream and fried onions. They can also be stuffed with fruit, like sour cherries, for a sweeter version of the dumpling.
— Pierogi are similar to vareniki. They’re popular in Poland, stuffed with potato, sometimes fish or meat, and served with sauerkraut, lardons, or mushrooms depending on the season. They can be pan-fried, deep-fried, or boiled.

How is pelmeni dough made?
Pelmeni dough is made with two very basic ingredients: all-purpose flour and warm water. The reason for the warm water is so the dough is more pliable and easy to roll. For this reason, you won’t need a pasta roller! 

Pelmeni variations:
The filling can be a combination of beef, lamb, and smaller amounts of pork. Sometimes mushrooms are added as well. Depending on the region, they can be served with tomato sauce, mustard, sour cream, sprinkled with dill, drizzled with chili oil or sauce like red ajikaor (a red pesto-like condiment made of tomato, chiles, peppers, apples, and garlic and used in Georgia or Slavic cuisine), or placed in broth. The Easternmost part of Russia may serve them with soy sauce.  

Can these be made ahead?
They absolutely can be made ahead of time. Make the dough and filling, stuff, and freeze until ready to use. They will be good for up to 1 month. Also, refrigerating the pelmeni will cause them to become soft and tacky, so freezing is your best bet.

Made this recipe? Let us know how it went in the comments below!