Pelmeni: the History of Russia's Winter Dish

Pelmeni: the History of Russia's Winter Dish

Pelmeni are a Ural dish with Siberian roots: thin dough, minced meat filling, boiled in water. They became a symbol of the Russian winter, a quick supper, and student survival.

History of the dish

Pelmeni are related to Chinese jiaozi, Mongolian buuz and Tibetan momo. They were brought to the Urals and Siberia by Finno-Ugric peoples. The Udmurt word 'pelʼnyanʼ' means 'bread ear'.

Key ingredients

Dough: flour, egg, water, salt (firm and elastic). Filling: pork and beef (50/50), onion, salt, pepper, a splash of water for juiciness. Serve with sour cream, butter or vinegar.

How to cook at home

The filling must be cold when shaping. Roll the dough thin — 1–2 mm. Boil in salted water for 7–8 minutes after they float to the surface. Add butter immediately or they will stick.