Pelmeni, traditional dumplings that hold a near-sacred place in the hearts of the Siberian people inhabiting the Ural mountains, have made their way to convenience stores and the freezer sections of grocery stores all across Russia and Eastern Europe. But the modern convenience food and even homemade versions of pelmeni bear little resemblance to the traditional pelmeni recipe of the Urals which calls for a long, slow souring of dough. It’s slow food in the best of terms.
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History of Pelmeni
Pelmeni or “little ears of dough” in the native language of the Komi-Permyak people of the Kama River Basin in the Western Urals, satisfy on a cold evening. It’s perhaps of my own love of harsh and bleak climates, that I feel an affinity for the rugged mountain people of the Urals, for when I first happened upon pelmeni, I fell in love.
A subalpine people, the Komi-permyaks were hunters and the bounty of plentiful game filled their sacks and their pelmeni. Moose and other game, horse, beef, or lamb found their way into the rustic, sour dumplings which, thanks to the region’s severe climate, could be easily frozen outdoors and thus preserved for long trips. Brawny, rugged hunters would fill their packs with pelmeni before entering the rigors of the Taiga to search for more game.
In the years that pelmeni grew in favor, making their way from the pots and packs of Siberian hunters into freezer cases across Eastern Europe, the little dumplings lost a bit of their soul. No longer were they made from whole, soft winter wheat or soured over several days with fresh, bacteria-rich whey. No longer were they filled with wild meats. Instead, white flour took the place of whole wheat, and the tradition of fermenting the dough was lost completely. It’s time to bring the traditions of traditional foods, like pelmeni, back.
Sourdough Pelmeni Recipe
Ingredients
pelmeni dough
- 4 cups whole wheat flour divided
- 6 egg yolks beaten
- 1 cup whey
- 1 teaspoon finely ground real salt
pelmeni filling
- 1 ½ pounds ground beef
- 1 medium yellow onion minced
- 8 cups bone broth
- chopped fresh dill to serve
- sour cream to serve
Instructions
- Prepare the Pelmeni Dough
- Begin with the dough, a slow and lingering process. Dump two cups of flour onto your counter, making a well in the flour’s center, and place six egg yolks into the well along with a dash unrefined sea salt.
- Mix the dough together by hand, adding whey and stirring until no clumps of flour remain.
- Place the dough in a covered bowl and allow it to rest at room temperature for two to three days.
- Take care, every day, to flour your hands, punch down the dough, add about ½ to ¾ cup of additional flour and knead the dough for about five to ten minutes.
- On the third day, after you’ve fed the pelmeni dough with flour and kneaded it well, flour counters and role the dough into a long snake about 1 ½ to 2 inches thick.
- Allow the dough to rest while you prepare the pelmeni filling.
Pelmeni Filling
- As the pelmeni dough rests, combine the ground meats together with one finely minced yellow onion and set aside.
- Pinch about one scant teaspoon dough from the pelmeni snake, flatten it into a circle and roll it out very thin – about 1/16th of an inch.
- Place the about one teaspoon pelmeni filling into the center of the rolled dough, fold in half, securing the edges of the pelmeni together so that it doesn’t open up when subjected to the rigors of boiling. Continue working the pelmeni dough and filling in this fashion until they’re both exhausted.
- Bring two quarts homemade beef stock or salted water to a boil, reduce the heat to a simmer and drop the filled and secured pelmeni into the pot to boil, working in batches of six to eight pelmeni so as not to overburden the pot.
- Allow pelmeni to simmer in the stock or salted water until they rise to the surface of their own accord, about three to four minutes, then remove them from the pot and set them aside as you continue working in batches until you’ve cooked all the pelmeni.
- Serve the pelmeni warm, topped with sour cream or crème fraïche, fresh snipped dill and seasoned to taste with a sprinkling of unrefined sea salt and freshly ground black pepper.
Melinda says
Twice now my dough has developed a dark brown (almost black) layer on top after the first day of fermenting. The first time, I had put it in a bowl with a lid and the second time, a bowl with plastic wrap. Is this dough safe to use? Is this normal or is there something I should do to prevent the discoloration?
Jenny says
Hi Melinda,
That hasn't been my experience so, I'm not sure what to suggest. If it smelled foul or was dark, like it had molded, I would discard it.
Lauren says
What is soft winter wheat flour? is it whole wheat cake flour?
Karalina says
Hi
Great recipe! I have never had pelmeni with a dough like this. I have never made whey but online it says you can from plain yogurt in strainer overnight.
I'm always scared of messing with bacterias.
I'm going to try this recipe though!! Hope I don't mess up and make toxic dough !! Hah
I have ukrainian family. They make mostly vareniki.
Hester Kalin - tea dough?! Wow! Interesting. Strong tea? Black tea I assume?
Hester Kalin says
I just love your website. I used to make these wonderful little meat and dough pies with my Grandfather , who was a Cossack. He insisted on making the dough with strong TEA, telling me that for sure I would NEVER find a like recipe.....and I never have. I suggest you try the strong tea idea. You will never make the pelmeni with water again!
Jenny says
I would love to try that!
Erica says
I'm really excited to try this recipe when I get some fresh eggs! I, too am inspired by 'harsh and bleak climates. It would be interesting if you added that as a tag: Traditional recipe from harsh and bleak climates. It would be interesting to see how different cultures dealt with such a rugged life.
Carol says
I was wondering if you might know the answer to this: I tried making this dough. There's been no need to punch it down as it hasn't risen at all. There's no bubbling or anything like that. The dough smells fine - like normal dough. Do you think it's still okay to use, and do you know why it hasn't done anything?
SuzannaLily says
My Russian Grandparents taught my mother to make this dish. It is my childhood comfort food for lunch! Beautiful representation of this traditional dish!
zhinka chunmee says
if you want to be more accurate.
use what we americans call elk, what the russians call moose, we call elk
zhinka chunmee says
I was born in Siberia, but I am lucky and I am american now 🙂
Erin says
Just made these - what a lovely and tasty recipe! My husband and I gobbled up a big bowl each. I didn't have enough soft white wheat flour so did a 50/50 mixture of that and sprouted buckwheat and they came out awesome. So I think you can probably sub flours around for what works with your family. Thanks so much for sharing!