The Russian word pelmeni translates into “ear-shaped,” and these little ear-shaped dumplings were traditionally made at the onset of winter and stored outside, the frigid Siberian weather serving as a natural preservative until the dumplings were needed. These dumplings are typically small and served 12–15 per person for a meal. I added lots of fresh herbs to make my pelmeni atypically vibrant and added a bit of vinegar to the usually heavy sour cream and butter topping to achieve a lightness that feels noticeably healthier, while still achieving the feeling of comfort that a good dumpling should deliver.
Ingredients
- 1 batch dumpling dough
- 4 ounces ground beef
- 4 ounces ground pork
- ¼ cup red onion, finely grated
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley leaves, finely chopped
- 1 tablespoon fresh mint leaves, finely chopped
- ½ tablespoon fresh chives, finely chopped
- 1 teaspoon salt, plus more for salting the boiling water for the dumplings
- 1 teaspoon freshly ground black pepper
- ½ cup sour cream
- 1 teaspoon freshly grated horseradish (or 2 teaspoons prepared horseradish)
- ½ tablespoon champagne vinegar
- ½ teaspoon salt
- 1 tablespoon fresh dill, finely chopped, plus additional for garnish
- 2 tablespoons butter, for coating the dumplings after cooking
Preparation
For the filling:
Place the beef, pork, onion, garlic and chopped herbs in a large mixing bowl. Season with the salt and pepper and mix until well combined.
For the topping:
Combine all ingredients in a large mixing bowl and whisk until smooth and creamy. Refrigerate until ready to use.
TO ASSEMBLE THE DUMPLINGS
Cut the rested dough into 4 equal pieces. (Note: If using refrigerated dough, let the dough come to room temperature before using.) Remove each piece of dough in its turn to a floured surface, keeping the rest of the dough under the plastic or covered with a damp towel. Roll the dough out to approximately ⅛ inch thick. Cut out circles of dough, using a 2.-inch round cookie cutter or small-mouthed glass. Using a small spoon, place a half teaspoon of the filling in the center of each circle. Fold each circle in half and pinch and seal the edges together. Once the dumpling is sealed around the edges, pinch and seal the two ends of the half circle together, as well. Repeat these steps until all the dough is used. Place the sealed dumplings on a plate or baking sheet that has been generously dusted with flour or cornmeal, making sure the dumplings do not touch each other or they will stick together.
TO COOK THE DUMPLINGS
Bring a large pot of salted water to a boil. Gently place the dumplings in the boiling water and cook about 6–8 minutes, or until all of the dumplings have come to the surface and have been floating for a few minutes. Gently remove the dumplings from the pot using a large slotted spoon and place in a large bowl with the 2 tablespoons of butter. Gently roll the dumplings in the butter until well coated.
TO SERVE
Place the cooked dumplings on a serving dish or individual plates and drizzle with the topping. Garnish with a sprinkle of chopped dill.
