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Pelmeni (Siberian Ravioli)

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“This is Russian comfort food. I ate it quite a lot when I was studying in Moscow in the early 1980s. I ate them when I went to friends' flats for dinner, or in one of the numerous Pelmeni Bars. Traditionally they are frozen before you eat them as this changes the consistency. Serve them with either melted butter or sour cream.”
READY IN:
8hrs 30mins
YIELD:
65 pelmeni
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the dough.
  2. Place the flour and salt in the bowl of a food processor fitted with a metal blade.
  3. With the motor running add the egg and as much water as necessary for a dough that is just beginning form a ball.
  4. Remove the dough and place on a floured surface.
  5. Form into a ball, then flatten, wrap in cling film and chill for about 30 minutes.
  6. To make the filling.
  7. Mix the other ingredients together in a bowl.
  8. When the dough is ready, roll out to about 1/8 inch thick.
  9. Cut out 3 inch rounds with a biscuit cutter or a lid.
  10. Put a scant teaspoon of the filling onto each 3 inch shape.
  11. Fold over and seal the edges with a fork.
  12. Wet both ends of the pelmeni and bring them round and pinch together to the shape of an Italian tortelli.
  13. Place on a baking tray, covered with a clean tea towel.
  14. Put in the freezer and freeze overnight (they can be kept for up to 3 months).
  15. To cook the pelmeni, bring 3 1/2 pts of water to the boil.
  16. Drop in the pelmeni by the dozen.
  17. Simmer uncovered for 10 minutes or until they rise to the surface.
  18. Serve with melted butter or soured cream.

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