Tonight is Orthodox Christmas Eve, which means all of Russia, Ukraine and many other Orthodox countries are celebrating! (Okay, it was Christmas Eve when I first wrote it but due to technical difficulties it’s only being published now!!) It’s been a tradition for our family to do something special on this day for many years. Although we celebrate Christmas on December 25th we love having another holiday meal on January 6th as well. Last year I posted a special recipe round-up from all of my favourite Russian and Ukrainian bloggers. I loved it so much, I decided to do it again! I am bringing to you all kinds of festive Slavic dishes and starting with Russian meat dumplings Pelmeni.
I am grinning from ear to ear just looking at these little beauties! Making Russian meat dumplings Pelmeni and sharing them with you have been on my list ever since I started blogging three years ago! I cannot even begin to tell you what an emotional attachment every Russian has to these meat dumplings. If you ever ask me what defines Russian food pelmeni would be without a doubt at the top of my list. If you ever ask me what I like to eat when I am sad or happy pelmeni would be way up there as well. If you ever ask me what Russian food I would like to teach my children these meat dumplings will be my most earnest answer. After all, that is what my mom taught me when I was barely my daughter’s age! And not the sloppy ones, she taught me how to make them “properly”; pelmeni with pretty ruffled edges!
Pelmeni making is an incredibly social affair, you NEVER make them alone! Traditionally all women of the extended family would gather to make pelmeni! They would make loads and loads and then freeze the lot, which would last them through a long Russian winter. So it’s no wonder I Skyped my mom and got her to keep me company as I cranked out about 130 of those glorious meat dumplings!! There are many ways to make them. The traditional way is handmade but there is also a special mold you can use that speeds up the process quite a bit! I will attempt to walk you through the handmade method.
Pelmeni come in different shapes and sizes and I’ve shown you the most common ones. They do take a bit of time but they are well worth it. It’s truly incredible to see what gorgeous flavour can come out of the simplest ingredients! If you are a pasta lover you will be all over these meat dumplings as they are essentially meat filled pasta but not just any meat, it’s so juicy you better watch out or it will drip all over your chin when you bite into one!
Pelmeni recipe is pretty standard but it varies greatly in how people eat them. I like mine buttered, sprinkled with fresh dill and black pepper and then dipped in sour cream. Brad likes his pelmeni with dijon mustard and sour cream. Some people have them with a bit of vinegar and I am getting reports from family in Russia that lately even soy sauce has become a favourite!
- 3 cups all purpose flour
- 1 tsp salt
- 1 egg, large
- 1 cup cold water
- 1 lbs extra-lean ground beef
- 1 lbs extra-lean ground pork
- 2 onions, medium
- 4 cloves of garlic
- ¼ cup water
- ½ bunch flat leaf parsley
- ½ bunch dill
- 2 tsp salt
- 2 bay leaves
- 2 tbsp butter
- sour cream
- fresh dill or parsley
- In a food processor pulse flour and salt. With the motor running add the egg through the tube and then cold water. Let the processor do its work for a minute until the dough forms around the blade.
- Transfer the dough into a bowl, cover with a tea towel and let it sit for 30 minutes.
- Meanwhile make the meat filling by combining beef, pork, salt and pepper. Then in a food processor blend onions, garlic, parsley, dill and water and add to the meat mixture.
- Use your hands to combine well, then pinch a small amount off and form a meatball. Fry the meatball and taste it for the right combination of salt and spices in your filling. Adjust spices if necessary.
- Divide the dough into quarters and form your quarters into balls.
- Take one dough ball and roll it out on a well floured surface in a thin sheet approximately 1/16" in thickness. Keep the rest of the dough covered to avoid drying out.
- Cut out circles with a 2" to 3" cookie or scone cutter. Put a teaspoon of meat filling into each dough circle, slightly off-centre, fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. If you want a more attractive look go over the edge one more time and this time pinch the edges together using your two fingers and a thumb and twist them to form a ruffled edge.
- Repeat with the remaining dough circles until you run out of dough and meat.
- Set aside a needed amount of pelmeni for dinner and freeze the rest in a well floured and air-tight container to prevent sticking.
- Bring a large pot of water to a boil, add salt and 2 bay leaves, drop pelmeni into rapidly boiling water and stir to prevent them sticking to the bottom, once they float to the top, cook for 10 more minutes.
- Drain pelmeni and pour meted butter over them, gently stir or toss to coat.
- Serve with sour cream and chopped fresh dill or parsley.
- * Do not thaw frozen pelmeni before cooking. They should be boiled from frozen for 15 minutes.
I hope I’ve convinced you to venture out into the delicious world of meat dumpling making. I promise you will not regret it!! I am also delighted to offer more Russian and Ukrainian holiday recipes from some of the bloggers, who share a similar background with me and maybe, just maybe I will inspire you to celebrate Christmas one more time!
I am sure after some pelmeni you’d love something for your sweet tooth, so I would urge you to check out these stunning cakes.
Chocolate Kiev Cake by Let the Baking Begin
Cranberry Apricot Loaf Keks by Natasha’s Kitchen
Cherry Crepe Cake by Olga’s Flavor Factory
Royal Honey Cake by Simply Home Cooked
Raspberry Roll By Olga’s Cooking
If you are looking to add more savoury dishes to your pelmeni please have a look here…
Layered Chicken Salad from Valentina’s Corner
Christmas Garnet Wreath Salad by Lea’s Cooking
Beet Vinegret Salad by Salad Menu
Easy Pickled Salmon by Grab and Go Recipes
Cabbage Rolls by Valya’s Taste of Home
Chicken and Mushroom Julienne by Delights of Culinaria