Siberian pelmeni dumplings from Salt & Time: Recipes from a Modern Russian Kitchen (page 140) by Alissa Timoshkina

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on October 25, 2019

    These dumplings are more like ravioli than pot stickers in the use of fine ground flour and egg, the mushroom filling more Chinese than Western with the soy sauce seasoning and pine nuts, with a Russian flair in the sour cream and herbs "sauce". I refused to use a food processor for the filling as I like more control over the texture, especially when pre-cooking. But these dumplings are distinctive enough to be well worth repeating as well as trying additional fillings.

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