Pelmeni (Siberian Meat Dumplings)
Tiny, juicy pork and beef dumplings boiled until they float, then tossed in butter and dill.
- Time1 hr 45
- LevelMedium
- Costabout £0.78 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour and the 0.5 tsp salt. Add the egg and the 120 ml water and knead for 8 minutes to a firm, smooth dough. Wrap and rest for 30 minutes.
30 min - 2
Mix both minces with the onion, garlic, 1 tsp salt, pepper and the 3 tbsp water. Beat well with your hand until sticky.
- 3
Roll the dough very thin on a floured surface. Cut out 5 cm circles with a cutter or glass. Re-roll the scraps.
- 4
Put a small teaspoon of filling in the middle of each circle. Fold over to a half moon and pinch the edge shut. Pull the two corners together and pinch to make a little hat shape.
- 5
Boil in batches in a large pan of well salted water. When they float, cook for 4 more minutes. Lift out with a slotted spoon.
4 min - 6
Toss the pelmeni with the butter. Serve with soured cream, dill and a splash of vinegar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.