Small, tender beef dumplings boiled until they float, served in broth or tossed with butter and sour cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: sour cream, fresh dill, black pepper
Accompaniments: vinegar, mustard
Instructions
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1
Make dough: mix flour, egg, water, and salt into a smooth, elastic dough. Rest 30 min under a towel.
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2
Mix ground beef with minced onion, garlic, salt, and pepper for the filling.
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3
Roll dough very thin (1-2mm). Cut circles with a 7cm cutter.
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4
Place a small teaspoon of filling in center of each circle. Fold in half, press edges to seal, then bring corners together.
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5
Boil in salted water for 5-6 min after they float to the surface.
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6
Drain and toss with butter. Serve topped with sour cream and fresh dill.
Did You Know?
Making pelmeņi is traditionally a family assembly-line activity — one person rolls, another fills, and another seals.
Chef's Notes
Equipment Tips
- rolling pin
- large pot
- mixing bowl
- round cutter or glass
Garnishing
sour cream, fresh dill, black pepper
Accompaniments
vinegar, mustard
The Story Behind Pelmeņi
Pelmeņi came to Latvia through Russian influence in the 19th century and were enthusiastically adopted. Latvian families traditionally make large batches in winter, freezing them on trays outdoors in the cold. They represent communal cooking at its best, bringing families together around the kitchen table.
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