Siberian pelmeni

Martin Blunos serves up deliciously different meat filled dumplings for a tasty snack or starter
By Martin Blunos
Siberian pelmeni
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 45 mins to rest in fridge
  • Effort: easy



  • 1 tbsp black peppercorns
  • 2 bay leaves

For the dough:

  • 500 g plain flour
  • 2 medium eggs, beaten
  • 1 tsp salt
  • 250-300ml water

For the filling:

  • 250 g minced pork
  • 250 g minced beef
  • 1 onion, thinly chopped
  • black pepper
  • 2 tbsp cold water or beef stock

To serve:

  • 125 g butter, melted
  • 2 tbsp white wine vinegar


1. Place the flour, eggs, salt and water into a food processor. Whiz until the mixture forms a smooth dough.

2. Turn the dough out onto a work surface and roll into a ball. Wrap in cling film and allow to rest in the fridge for at least 45 minutes.

3. Meanwhile, make the filling by placing the meats, onion, seasoning and water in the processor and whiz until the mixture is well combined.

4. Roll out the dough to 2mm thick and cut out rounds of 4-6cm. Place a large teaspoon of the filling in the centre of each round of dough, fold over and pinch well to secure and seal.

5. Put the crescents on to a tray and when all the mixture is used up, put the tray into the freezer to set.

6. Bring a large pan of salted water to the boil and add the peppercorns and bayleaves. Drop in the Pelmeni straight from the freezer and bring back to the boil, then reduce the heat and simmer for about 5-7 minutes until they are cooked through.

7. Drain well and serve with melted butter, a drizzle of white vinegar and a good grinding of black pepper.

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