Pelmeni, or Siberian dumplings (Пельмени) from Beyond the North Wind: Russia in Recipes and Lore (page 142) by Darra Goldstein

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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

  • Eat Your Books

    See recipe for variations.

  • Nkrieda78 on February 28, 2021

    My only feedback is that I filled mine with 1/2 tsp for a 2 inch diameter of dough. Delicious.

  • tges on December 26, 2020

    I have a lot of pelmeni recipes and really thought this one would wow over the others. I bought prime beef eye fillet and pork loin chops for this and followed the recipe. Now, I make a lot of dumplings, regularly, and buy the minced meats - but I found by using these cuts, the end product strangely was sub in flavour than when I use the already ground. The dough for the pasta is wonderful; it made a very easy to work with and tasty pasta to wrap around the filling. But next time I will use just minced. I love pelmeni with cultured butter, cider vinegar and Russian Imperial mustard. Definitely pan fry them in a little butter and serve with sour cream and chives with any leftovers.

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