Siberian pelmeni dumplings

Challenge yourself in the kitchen with these fantastic Siberian pelmeni dumplings. With a mixture of lamb and veg fillings, enjoy with the accompanying broth

  • Prep:1 hrs 30 mins
    Cook:30 mins
  • A challenge

Nutrition per serving

  • kcal 477
  • fat 19g
  • saturates 4g
  • carbs 52g
  • sugars 0g
  • fibre 7g
  • protein 20g
  • salt 1.5g


  • 350g '00' flour plus extra to dust
  • 1 large egg
  • 250g lamb mince
  • ½ onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ¼ chilli powder
  • small bunch of dill, finely chopped
  • 1 tbsp sunflower oil
  • 200g mixed mushrooms, finely chopped
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • small bunch of flat leaf parsley, finely chopped
  • dash of soy sauce
  • 75g pine nuts, finely chopped
  • 2 bay leaves
  • 1 vegetable stock cube
  • small bunch of dill, leaves picked
  • soured cream, to serve
  • butter, to serve (optional)


  1. To make the dough, sift the flour into a bowl. Make a well in the middle and add a pinch of salt, the egg and 100ml water, gradually mixing the flour into it with your hands to form a firm dough. Knead well for 5-7 mins. Cover and chill for 30 mins. In the meantime prepare your fillings.

  2. Thoroughly mix the meat filling ingredients together in a large bowl with a pinch of salt.

  3. To make the vegetable filling, heat the oil in a large frying pan and fry the mushrooms, onion, garlic and parsley with the soy sauce for 5 mins. Turn off the heat and stir through the pine nuts and some salt and pepper. Let the mixture cool before handling.

  4. Roll the dough out on a lightly floured work surface to 1.5mm-thick sheets. For the best results, use a pasta machine.

  5. Cut out discs of the dough that are about 4-6cm in diameter using a shot glass or pastry cutter. Put a teaspoon of filling in the middle of each disc, then use a wet finger to brush lightly onto the dough around the filling. Fold each in half to make a half-moon shape, pressing down to seal. Fold the dumpling again so that the pointed edges of the moon are stuck together. The dumplings can be cooked immediately or frozen in flat layers in freezer bags to be cooked at a later date, using the same method as below but increasing the cooking time by a couple of minutes.

  6. To cook, bring about 3 litres of water to the boil in a large saucepan, adding the bay leaves and stock cube. Add the dumplings to the boiling broth in batches of around 10, then cook for 5 mins. They are ready when they float to the surface. The meat ones may take a few minutes more than the veg.

  7. Ladle the pelmeni into soup bowls with the cooking broth, topping them with the dill, soured cream and black pepper. If you prefer to have them without the broth, use a slotted spoon to move them to a bowl, adding a generous dollop of butter with the dill, soured cream and black pepper.

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