The Russian version of Chinese dumplings, this recipe is said to have been spread through Siberia via Mongol invaders. Other theories suggest pelemeni are of Persian origin, from the Persian name pel’n’an’.
- 160 g minced beef
- 160 g minced pork
- ⅓ bunch chives, finely chopped
- 1 spring onion, finely chopped
- 1 garlic clove, crushed
- 275 g wombok cabbage, thinly shredded
- 1 tsp sesame oil
- 400 g (2⅔ cup) plain flour
- soy sauce and sour cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine beef, pork, chives, spring onions, garlic, cabbage and sesame oil in bowl. Refrigerate until needed.
Place flour, a pinch of salt and 200 ml water in a bowl and mix to combine. Turn out onto a lightly floured work surface and knead for 8 minutes or until dough is smooth and elastic. Place dough in a greased bowl and cover with plastic wrap and set aside for 15 minutes.
Divide dough in half and shape into 2 x 6 cm-thick logs. Slice logs to create 30 rounds in total and roll out each piece into a 2 mm-thick round.
Place a heaped teaspoonful of filling in the centre of each round, fold in half to enclose filling, then pleat edges, pressing to seal.
Working in batches, place dumplings in a pan of salted, boiling water and cook for 8 minutes or until cooked through. Remove from pan with a slotted spoon and serve immediately with soy sauce and sour cream.
Photography Tom Donald.
As seen in Feast magazine, July 2014, Issue 33.