Sourdough Pelmeni
Pelmeni, the beloved Russian dumplings, are traditionally made with simple dough and filled with a savory mix of meat, onion, and spices. But what if we infused this timeless recipe with a modern twist—using sourdough? Sourdough pelmeni combine the tangy complexity of sourdough fermentation with the comforting flavors of this traditional dish, creating a dumpling experience that’s as delicious as it is memorable.
Equipment
- Large mixing bowl
- Grater
- Rolling Pin
- Cutting board
- Biscuit cutter
Ingredients
For the Dough:
- Find the Sourdough Dumpling Dough Recipe HERE!
For the Filling:
- 1/2 pound ground pork you can use a mixture of any ground meat of your choice: beef, chicken, pork, lamb, goat
- 1/2 pound ground beef
- 1 large onion - finely grated (the more onion you add the juicer the pelmeni will be)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: any herbs dill, parsley, cilantro, green onion
Instructions
Step 1: Prepare the Dough
- In a mixing bowl make the sourdough dumpling dough.
- Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes. This allows the gluten to relax and the sourdough flavors to develop. Meanwhile let's make the filling.
Step 2: Make the Filling
- In a large bowl, mix the ground pork, ground beef, onion, salt, pepper, and optional herbs. Combine thoroughly but don’t overwork the mixture to avoid a tough texture.
Step 3: Assemble the Pelmeni
- Divide the dough into 2-4 portions for easier handling. Roll out one portion on a floured surface until it’s very thin (about 1/16 inch).
- Use a round cutter (about 2–3 inches in diameter) to cut out circles of dough.
- Place about 1 teaspoon of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. For the traditional pelmeni shape, bring the two corners together and pinch to form a rounded dumpling.
Step 4: Cook the Pelmeni
- Bring a large pot of salted water to a boil.
- Drop the pelmeni into the boiling water in batches to avoid overcrowding. Cook for 4–5 minutes, or until the dumplings float to the surface and the dough is tender.
- Remove with a slotted spoon and transfer to a serving dish. Coat with butter so they don't stick to each other.