Ural pelmeni

Meaning "ear bread", alluding to its shape, ural pelmeni are made from a thin flour dough and encase a filling that often comprises of freshly minced pork,lamb and beef. Traditionally these dumplings were made at the start of winter, stored outside to freeze and were boiled as they were needed. Pelmeni are usually served with melted butter or dill and a dollop of sour cream.

Ural pelmeni. Credit: Anton Smart

• makes

  40

• prep

  45 minutes

• cook

  40 minutes

• difficulty

  Mid

Ingredients

• 400 g (2⅓ cups) plain flour, plus extra, to dust
• 1 egg
• chopped dill, sour cream and lemon wedges, to serve

Meat filling

• 200 g minced beef
• 200 g minced lamb
• 100 g minced pork
• 1 onion, finely chopped
• 1 tbsp dill, finely chopped

Drink Chilled Russian Standard Imperia Vodka, Russia ($40).

Instructions

To make meat filling, place all ingredients in a bowl. Add ¼ tsp each salt and black pepper, and mix until smooth. Cover and refrigerate until needed.

To make pelmeni dough, using an electric mixer, beat flour, egg and ½ tsp salt on low speed until almost combined. With the mixer on low speed, gradually add 180 ml iced water until mixture forms a soft ball, adding more water if necessary. Mix for 3 minutes or until smooth and elastic. Turn dough out onto a lightly floured surface, shape into 2 discs and wrap one of them in plastic wrap.

Roll out the remaining disc until 2 mm thick. Using a 10 cm round cutter, cut out 20 rounds, re-rolling the scraps of dough as necessary. Place 1 teaspoonful of meat filling in the centre of each round, brush edges with a little water and fold wrappers over filling to form a semi-circle. Press the edges together to seal, then bring the two points together and pinch to seal and form a tortellini-shaped dumpling.

Repeat step 3 with remaining dough and meat filling.

Line a large steamer basket with a cartouche and set over a pan of simmering water. Steam pelmeni, in batches of 10, for 8 minutes or until tender and cooked through. Scatter with dill and serve with sour cream and lemon wedges.

Photography by Anton Smart.

As seen in Feast magazine, Mar 2012, Issue 7. 

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.