Sprout Blog

Pelmeni, Siberian Meat-Filled Dumplings

4/4/2018

Story Behind the Recipe

When Sarah was a Peace Corps volunteer in Moldova, her host grandmother taught her how to make them by hand, and Sarah has since taught her parents, sister, and me how to make them. It can take a couple hours to make a large batch to freeze, which leads to great family time and conversation. She has enjoyed being able to share this tradition both in Moldova and the U.S. and loves the fact that our three-year-old son, Charlie, really likes them and requests them regularly for supper.

Jon Radermacher
City Administrator
City of Little Falls

The Recipe

Dough:
3 cups sifted unbleached all-purpose flour (can substitute up to about 1/4 with sifted wheat flour)
1 scant teaspoon salt
1 large egg
1 cup cold water

(This may need to be doubled but see first how far you can get with one batch before making a second.)

In the Reci-Piece dish with a dollop of sour cream

Boiling the pelmeni

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