Pelmeni Tour with Anna’s Mom & Boys

Recipe below! My mom is here!!!!! Let’s throw a cooking tour! I’ve been missing her and all the treats she would treat me and dad with. How about Pelmeni, Russian dumplings? 🥟

Here's a Siberian pelmeni recipe, tailored for three people. Pelmeni are traditional Russian dumplings that have become beloved across Siberia, typically filled with meat and served with sour cream or broth. This recipe makes about 30–35 pelmeni.

Ingredients
Dough:
1 ½ cups all-purpose flour
½ cup water
1 large egg
½ tsp salt
Filling:
150g ground beef
150g ground pork
1 small onion, finely chopped or grated
1 garlic clove, minced (optional)
Salt and pepper to taste
To Serve:
Butter, sour cream, or broth (optional)
Fresh dill or parsley for garnish (optional)
Instructions
Make the Dough:

In a bowl, combine the flour and salt.
Whisk the egg with water and add it to the flour mixture. Mix until a dough forms.
Knead the dough for about 5 minutes on a floured surface until smooth and elastic.
Wrap in plastic wrap and let it rest for at least 30 minutes.
Prepare the Filling:

In a bowl, mix together the ground beef, ground pork, chopped onion, garlic (if using), salt, and pepper.
Stir until well combined and set aside.
Assemble the Pelmeni:

Roll out the dough on a floured surface to a thin sheet, about 1–2 mm thick.
Use a round cookie cutter (about 2 inches in diameter) to cut out circles of dough.
Place a small spoonful of filling (around 1 tsp) in the center of each circle.
Fold the dough over the filling to form a half-moon shape, pressing the edges to seal. Then pinch the two corners together to make a traditional pelmeni shape.
Cook the Pelmeni:

Bring a large pot of salted water to a boil.
Carefully drop the pelmeni into the boiling water and stir gently to prevent sticking.
Boil for 5–7 minutes, or until the pelmeni float to the top and the dough is cooked through.
Serve:

Drain and toss with butter, or serve with sour cream on the side. You can also add them to a bowl of hot broth for a comforting soup.
Garnish with fresh dill or parsley if desired.
Enjoy your Siberian pelmeni!

[consuelomacedo]

Good morning from Cambria on the Central Coast of California 🙋‍♀️💜

[Wishywashytoo]

Privet! I have a Grischa Mischa. My son is Gregory Michael. I just found your channel.

[lucenicolas]

Thanks for this cooking tour, love it and it's a great recipe...I will try it at home, thanks again and enjoy those moments with your mom!! and for sure, your family😊👌

[shamapes]

spasibo Anna! Olga, Mischa and Grisha.
I had pelmeni for the first time with my Belarussian friend. He was taught to boil the pelmeni with a bay leaf and when they floated- add some vinegar ant hey would have that as the broth for their pelmeni. Yeah- it was very light 'broth'....not much flavor. I guess the theory behind it was if you didn't seal them well- they open and the meat basically poach and flavor the water. I like your way better with addind butter and topping with green onions.
Thank you again and where does your mom live now?