How to make it

  • - Make the filling: Combine everything in a food processor. Place in fridge until needed.
  • - Make the dough: Place flour in a mound on a clean surface, create a well in the middle, crack eggs into the well and use your hands to combine. Add water as needed to form a soft, but not sticky, dough. Knead until smooth. Wrap in plastic and let rest in the fridge 30 minutes.
  • - Make the sauce: Sauté onion and garlic in a small saucepan with a little oil until soft. Add vinegar and bring to a boil. Add remaining ingredients, boil and simmer until its thickish. (8 – 10 minutes).
  • - Make the pelmeni: Roll the dough into a long snake shape about an inch thick. Cut off about an inch of the snake and roll flat into a circle. Place a small amount of filling in the circle and fold to enclose. Seal well.
  • - Cook the pelmini: Boil a big pot of salted water. Add the pelmeni. Cook, stirring a bit so they don’t stick to the bottom. When they float to the top and stay there, they are cooked.
  • - Serve the pelmini: Drain and serve on a plate or bowl, top with warm sauce and sour cream and extra pickles.

Reviews & Comments 2

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    " It was excellent "
    unicorn4 ate it and said...
    My granmother used to cook your dish, I havent had any for years. My grandmother used to call them a different name though. I will try and make your dish tonight. Well done and Thank you...
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    " It was excellent "
    californiacook ate it and said...
    Thank you for sharing your recipe. High 5.
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