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Sibierskie Pelmeni (Siberian Meat Dumplings)
Sibierskie Pelmeni (Siberian Meat Dumplings) is a traditional Russian recipe (from Siberia) for a classic meat-filled dumpling poached in boiling water. The full recipe is presented here and I hope you enjoy this classic Russian version of: Siberian Meat Dumplings.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Siberia Recipes
Though Siberian in origin, these meat-filled dumplings also became popular in Poland after the First World War when scores of Polish political prisoners returned from Siberia and brought this dish with them. As a result you will find versions of this dish in both Russian and Polish cookery books.
Ingredients:
120g plain flour
1 egg
1 egg yolk
150g cooked meat
4 tbsp tomato purée
a little butter
lemon juice or vinegar
chopped
parsley
a little water to bind
chopped parsley, to serve
Method:
Combine the flour and salt, whisk in the egg and egg yolk then add just enough water to form a firm paste. Turn onto a floured surface and roll out as thinly as you can before cutting into rounds of about 10cm in diameter.
Meanwhile, chop the meat as finely as you can and mix with the tomato purée. Place about a tablespoon of the mixture in the centre of each pastry round then fold over, moisten the edges and press firmly to moisten the edges.
Poach in boiling water for about 15 minutes then drain well and serve with a sauce made from melted butter into which lemon juice and a little black pepper has been whisked. Sprinkle the dumplings with a little freshly-chopped parsley before serving.
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