Pelmeenid — Print Recipe — The Culinary Codex

Small, plump Estonian dumplings filled with seasoned beef and onion, boiled until tender and served with sour cream and butter.

Ingredients

300g all-purpose flour
1 egg
150ml water
1/2 tsp salt
300g ground beef
1 medium onion, grated
2 cloves garlic, minced
1/2 tsp black pepper
Butter and sour cream for serving
Fresh dill for garnish

Instructions

1 Make dough: mix flour and salt, add egg and water, knead until smooth and elastic. Rest 30 min covered.
2 Make filling: combine ground beef, grated onion, garlic, salt, and pepper.
3 Roll dough very thin (2mm). Cut circles with a round cutter.
4 Place a teaspoon of filling on each circle, fold in half, and pinch edges tightly to seal.
5 Boil dumplings in salted water for 5-7 min until they float and the dough is tender.
6 Serve immediately tossed with butter, topped with sour cream and fresh dill.

Did You Know?

Estonian families traditionally make pelmeenid together as a social activity, producing hundreds of dumplings that are frozen for quick meals throughout winter.