Lazy Weekends · Russian
Pelmeni
Delicate dumplings filled with seasoned beef and onion. Serve them hot with a generous spoonful of cool smetana.
Why This Works
The onion pulp keeps the meat filling moist and savory, contrasting with the thin, tender wrapper.
The Upgrade
Add a dash of soy sauce to the meat mixture for extra umami depth.
Chef's Secret
Michelin TechniqueGrating the onion into a fine pulp, rather than chopping, ensures the meat stays succulent without large, crunchy onion bits.
Ingredients
Total time including resting: 40 min
Directions
Mix beef, onion pulp, garlic, and pepper until tacky; this binding is key for juicy results.
5 minPlace 1 tsp of mixture in center of wrapper, fold into a triangle, then press corners together to seal.
15 minBring a large pot of salted water to a boil.
5 minDrop dumplings in batches; boil until they float and the skins look translucent, about 5 minutes.
5 minDrain carefully and transfer to a warm serving dish.
Toss immediately with melted butter to prevent sticking.
Serve hot with a generous dollop of sour cream and fresh dill.
Wine Pairing
Champagne
Sparkling
The BottleBillecart-Salmon Brut Réserve
The combination of fine bubbles and high acidity cuts through the dense fat of the smetana. The yeasty brioche notes of the Champagne complement the savory beef dumpling filling.
Nutrition per Serving
410
calories
22g
protein
35g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Pickled Radishes
Thinly slice radishes and soak in vinegar for ten minutes to provide a sharp, bright crunch that cuts the richness of the meat dumplings.
Ingredients
Directions
Combine vinegar, water, sugar, and salt in a small bowl, whisking until the solids are fully dissolved.
Place the radish slices into a shallow glass container.
Pour the brine over the radishes, ensuring they are completely submerged.
Add the peppercorns and dill sprig to the liquid.
Allow the radishes to macerate at room temperature for 10 minutes.
Drain briefly before serving alongside warm pelmeni to provide a sharp, acidic counterpoint.
Side Dish
Dill and Cucumber Salad
Toss sliced cucumbers with fresh dill and a splash of vinegar for a cooling, crisp element that mirrors the flavors of the smetana.
Ingredients
Directions
Place the thinly sliced cucumbers in a colander, sprinkle lightly with salt, and let drain for 10 minutes to remove excess moisture.
Pat the cucumber slices dry thoroughly using a clean kitchen towel or paper towels.
In a medium stainless steel mixing bowl, whisk together the white wine vinegar, olive oil, salt, and black pepper until emulsified.
Add the cucumber slices and fresh dill to the bowl.
Gently toss the ingredients until the cucumbers are evenly coated.
Serve immediately while chilled to ensure a crisp, refreshing texture against the heat of the pelmeni.
Member Reviews
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Made this tonight and it disappeared in minutes. Adding it to the rotation.