Pelmeni

These Eastern European dumplings are the very definition of comfort. They are best made by a group of happy helpers, who can then share in the spoils. Be sure to use a fatty mince and serve the pelemi with melted butter, paprika, poppyseeds and plenty of sour cream.

Pelmeni Credit: Tori Haschka

• makes

  120

• prep

  1:20 hour

• cook

  30 minutes

• difficulty

  Mid

Makes approx. 120 dumplings. You can halve or double the recipe, depending on how many you have to feed. If you freeze any surplus, your future self will probably thank you.

Ingredients

Pelmeni dough

• 600 g plain flour, plus extra to roll out
• 2 eggs
• 2 tsp salt
• 2 cups water

Filling

• 900 g mix of beef and pork mince
• 1 onion, grated or blended to a puree
• 1 tsp ground coriander
• 1 tsp white pepper
• 2 tsp salt
• 1 tbsp oil

To serve

• paprika
• poppyseeds
• melted butter
• fermented or braised cabbage.
• sour cream 

Resting time: 30 minutes

Instructions

1. Combine the flour, eggs, 2 teaspoons of salt and water to a mixing bowl. Mix with your hand or spatula to combine to a rough dough.
2. Transfer to a floured bench and knead until smooth, adding a little more flour if needed. Transfer to a clean bowl and cover with clingfilm and rest for half an hour.
3. Mix together the filling in another bowl.
4. Divide the dough into four to make it manageable (or share it with those who are making them with you).
5. Roll out the dough on a floured surface into a large circle. Use a wine glass to cut out circles. You can re roll any leftover dough.
6. Take 3 or 4 large baking sheets and dust with flour.
7. Fill each circle with ½-1 teaspoon of filling, depending on how chubby you like your dumplings. Fold each to make a half moon. Use a little water on your finger if needed to press the edges together. Press it down lightly into the dough and fold each side together to create a half moon shape. Join the points of the moon together so they look like a ball with hands clasped over their tummies.
8. Transfer pelmeni onto the tray. You can freeze them, then cook from frozen, or transfer them into salted water and boil for 3-5 minutes until they float.
9. Serve with melted butter, poppyseeds, paprika, braised or fermented cabbage – and plenty of sour cream.

 

A Recipe for Family by Tori Haschka, published by Simon and Schuster. (RRP $29.99). Photography by Tori Haschka.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Makes approx. 120 dumplings. You can halve or double the recipe, depending on how many you have to feed. If you freeze any surplus, your future self will probably thank you.