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Pelmeni Recipe

This dish improves with good butter and quality sour cream. These were central flavors in Russian domestic cooking. This dish reflects the private, domestic side of Tsar Nicholas II rather than the grandeur of the imperial court. Simple pork pelmeni are boiled, then pan fried in butter until crisp, and served alongside roasted gold potatoes seasoned with salt, pepper, and paprika. Finished with sour cream and fresh dill, this is a comforting, practical meal rooted in everyday Russian cooking rather than ceremonial excess. It is filling, modest, and deeply human, mirroring the tastes of a ruler who preferred familiarity over luxury.
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Prep Time 45 minutes
Cook Time 40 minutes

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IngredientsMethodVideoNotes

Ingredients
  

Pelmeni & Potatoes (Serves 2)
  • 2 cups all-purpose flour
  • 1 egg
  • ½ tsp salt
  • Water as needed
  • 250 g ground pork
  • 1 small onion very finely minced
  • 1 clove garlic finely minced
  • Black pepper to taste
  • 1 lb small gold potatoes diced
  • Olive oil
  • Paprika
  • Additional salt and black pepper
  • Butter for frying
  • To Serve
  • Sour cream
  • Fresh dill

Instructions
 

  1. In a bowl, mix flour, salt, and egg. Add water gradually and knead into a firm, smooth dough. Cover and rest for 30 minutes.
  2. In a separate bowl, combine ground pork, onion, garlic, salt, and black pepper until cohesive and slightly sticky.
  3. Roll the dough thin and cut into small circles. Place a teaspoon of filling in each, fold into half moons, and seal the edges. Bring the corners together to form pelmeni.
  4. Bring a pot of salted water to a gentle boil. Add pelmeni and cook until they float, then continue cooking for 1 to 2 minutes more. Remove and drain.
  5. Heat butter in a skillet over medium heat. Add the boiled pelmeni and pan fry until golden and crisp on both sides.
  6. Meanwhile, toss diced potatoes with olive oil, salt, black pepper, and paprika. Roast at 400°F until golden and tender, about 30 to 35 minutes.
  7. Serve the pelmeni and potatoes together with a dollop of sour cream and a sprinkle of fresh dill.

Video

Notes

  • Boiling the pelmeni before frying is essential. This ensures the pork filling is fully cooked while allowing the exterior to crisp in butter without drying out.
 
  • Keep the seasoning restrained. Traditional Russian home cooking relies on simplicity rather than heavy spice or sauce.
 
  • This dish improves with good butter and quality sour cream. These were central flavors in Russian domestic cooking.