📝 About This Recipe
Deep from the heart of the Ural Mountains comes this quintessential Russian comfort food, distinguished by its unique 'three-meat' filling and ice-cold preparation technique. These hand-pleated dumplings feature a paper-thin dough encasing a succulent, aromatic blend of beef, pork, and lamb, traditionally chilled with crushed ice to ensure a burst of savory broth in every bite. It is a labor of love that transforms simple pantry staples into a legendary feast, perfect for freezing and sharing during long winter nights.
🥗 Ingredients
The Silky Dough
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 2 large Eggs (at room temperature)
- 200 ml Warm water (approximately 40°C)
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil (adds elasticity to the dough)
The Traditional Triple-Meat Filling
- 300 grams Ground Beef (preferably chuck for fat content)
- 300 grams Ground Pork (shoulder or belly for juiciness)
- 150 grams Ground Lamb (the secret to Urals-style depth)
- 2 medium Yellow Onion (grated into a pulp or very finely minced)
- 3 cloves Garlic (pressed or minced)
- 100 ml Ice water or crushed ice (essential for the 'soup' inside)
- 1 teaspoon Black pepper (freshly cracked)
- 1.5 teaspoons Salt (to taste)
The Cooking Broth & Garnish
- 3 pieces Bay leaves
- 5-6 whole Black peppercorns
- 50 grams Unsalted butter (melted for tossing)
- 1 cup Sour cream (Smetana) (for serving)
- 1/2 bunch Fresh Dill (finely chopped)
- 1 tablespoon White Vinegar (optional, for a sharp dipping sauce)
👨🍳 Instructions
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1
On a clean work surface, sift the flour into a large mound and create a deep well in the center. Whisk the eggs, warm water, salt, and oil in a separate small bowl.
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2
Slowly pour the liquid mixture into the well. Using a fork, gradually incorporate the flour from the inner edges until a shaggy dough forms. Knead by hand for at least 10-12 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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3
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 45 minutes. This 'relaxes' the gluten, allowing you to roll it paper-thin later.
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4
While the dough rests, prepare the filling. In a large bowl, combine the ground beef, pork, and lamb. Add the grated onion (including all its juices) and pressed garlic.
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5
Season the meat generously with salt and black pepper. Gradually fold in the ice water or crushed ice, mixing with your hands until the liquid is fully absorbed. The meat should feel moist and slightly tacky. Keep refrigerated until ready to use.
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6
Divide the rested dough into four manageable pieces. Work with one piece at a time, keeping the others covered to prevent drying.
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7
On a lightly floured surface, roll the dough out until it is very thin (about 1-2mm). You should almost be able to see the grain of the wood through it.
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8
Using a small glass or a round cutter (about 2 inches in diameter), cut out circles from the dough. Remove the scraps and set them aside to re-roll once.
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9
Place a teaspoon-sized ball of meat in the center of each circle. Fold the dough over to create a half-moon shape, pinching the edges firmly to seal. Finally, bring the two corners of the half-moon together and pinch them to create the classic 'ear' shape.
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10
Place the finished pelmeni on a floured baking sheet. If not cooking immediately, this is the stage to freeze them until rock solid.
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11
Bring a large pot of salted water to a rolling boil. Add the bay leaves and whole peppercorns to infuse the water with aroma.
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12
Carefully drop the pelmeni into the boiling water in batches. Stir gently with a slotted spoon to ensure they don't stick to the bottom.
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13
Once the pelmeni float to the surface, cook them for an additional 3-5 minutes to ensure the meat filling is fully cooked through.
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14
Remove with a slotted spoon and transfer to a warm bowl. Immediately toss with a generous knob of butter to prevent sticking.
💡 Chef's Tips
For the most authentic flavor, ensure your onion is grated rather than chopped; the juice is what creates the internal broth. Never skip the dough resting period, or the dough will spring back and be too thick to enjoy. If the dough edges feel dry while sealing, lightly moisten your finger with water and run it along the rim. Traditionalists say the perfect meat ratio is 45% beef, 35% pork, and 20% lamb for the ideal balance of fat and gaminess. Pelmeni freeze exceptionally well; freeze them in a single layer on a tray before transferring to a bag to prevent clumping.
🍽️ Serving Suggestions
Serve hot in a shallow bowl with a massive dollop of cold, high-fat sour cream (Smetana). Provide a small side dish of white vinegar mixed with extra black pepper for dipping—it cuts through the richness of the meat. Pair with a chilled shot of premium Russian vodka to cleanse the palate between bites. Sprinkle generously with fresh dill and parsley for a burst of herbal freshness. For a more rustic presentation, serve the pelmeni in a small amount of the seasoned cooking broth like a soup.