Russian Pelmeni


350g plain flour
1 egg
180 – 200ml water
Pinch of salt

Meat filling
200g minced beef
200g minced lamb
100g minced pork
2 garlic cloves, grated
1 tbsp grated ginger
1 tbsp chives, finely chopped
1 tsp lemon zest
1 tbsp dill, finely chopped
Salt and pepper

2 tbsp dill, chopped
2 tbsp chives, chopped
1 cup sour cream
½ lemon wedges


To make the meat filling, place all ingredients in a bowl. Add ¼ tsp each salt and black pepper, and mix until smooth. Cover and refrigerate until needed.

To make the dough, add the flour to a large mixing bowl, make a well in the centre, add the salt, and crack the egg in. Gently beat the egg in and gradually add the water, to make a dough. Turn out onto floured board, and knead a little until smooth and elastic. Separate into 16 pieces and roll into balls. Allow to rest for 10 – 15 minutes and then roll out into large, flat circles.

Place 1 teaspoon of meat filling in the centre of each round, brush edges with a little water and fold wrappers over filling to form a semicircle. Press the edges together to seal, then bring the two points together and pinch to seal and form a tortellini-shaped dumpling.

Drop into boiling water and leave to simmer for 8 – 10 minutes. Combine the sauce ingredients and serve with the pelmeni, salt and pepper and a drizzle of extra virgin olive oil.